Looking for Valentine’s cocktails to make at home? These recipes are sure to get you in the mood for love.
From a James Bond-style Martini to a Pink Heather Cocktail, and one called ‘Breakfast In Bed’, these are the Valentine’s cocktails we’ll be supping on February 14.
Dirty Bucks Martini
50ml of Bucks Brothers Buckinghamshire Dry Gin
15ml Noilly Prat French Vermouth
Olives to garnish
Add the gin, vermouth and olive brine to a mixing glass filled with ice. Stir with a bar spoon for 30 seconds. Single strain into a martini glass and garnish with olives.
Pink Heather Cocktail
50ml Scotch Whisky
30ml Strawberry liqueur
Top with sparkling rose wine
Pour the whisky and the strawberry liqueur into a chilled champagne flute. Top up with sparkling wine. Garnish with strawberries or a rosemary sprig.
La Vie En Rose
250ml St Germain liqueur
150ml Monin Rose Syrup
100ml Mumm Rosé Champagne
Place ice cubes in the shaker to refresh it. Then add in this order: 50ml vodka, 250ml St Germain liqueur, 150ml Monin rose syrup. Close the shaker and shake for a few minutes. Pour in the Perrier and Rosé Champagne and serve in a cocktail glass.
The Royal Sidecar
35ml Rémy Martin 1738 Royal Accord Minature
30ml Cointreau orange liqueur
15ml Fresh lemon juice
Shake the Rémy Martin with the Cointreau, lemon juice and ice. Strain into your best coupe glass and enjoy.
Breakfast In Bed
50ml Metaxa 12 Stars Brandy
10ml Crème de Cacao
1 Spoon of rose marmalade
20ml Lemon juice
2 Dashes of chocolate bitters
Mix all the ingredients together. Shake, double strain and serve in a coupe glass before garnishing with a rose petal.
Gin Pomegranate Martini
70ml The Botanist Gin
1 Heaped tablespoon of fresh pomegranate seeds
15ml Dry Vermouth
Muddle the pomegranate seeds with the gin and allow it to steep for 1-2 hours. Then add the infused gin and vermouth to a mixing glass with ice and stir to chill. Finally, fine strain into a chilled cocktail glass. Garnish with a sprig of fresh thyme.
La Grande Bellezza
60ml Martini Rosato infused with tamarind pulp
2 Dashes of Mandarin & Bob’s Orange Bitter
This is one to plan ahead for. Infuse Martini Rosato with tamarind pulp (750 ml with 100g) and leave infused for 3/4 days. Then pour all the ingredients into a bottle, which you can keep in the refrigerator. Use a mixing glass and decant 90ml of pre-batched cocktail using a stirrer and strainer. Pour into a coupe glass. Add two ice cubes and decorate with violet flowers.
20ml Tanqueray Gin
15ml Rose liqueur
20ml Searcys Selected Cuvée Brut
Put the gin, rose liqueur and grenadine into a cocktail shaker, then strain into a flute glass and top up with Searcys Selected Cuvée Brut. Add rose petals to garnish.
Grand Marnier 75
50ml Grand Marnier Cordon Rouge
25ml Fresh lemon juice
Champagne to top up
Shake the Grand Marnier and lemon juice over ice. Then strain into a coupe or cocktail glass and top up with your favourite champagne.
20ml Cointreau Limited Edition by Vincent Darré
30ml Blanco Tequila
15 ml Fresh lime juice
Pour all ingredients directly into a shaker. Shake and strain into a chilled flute. Top with sparkling wine and garnish with a lime twist.
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