2015 Recipe File: Valentine's Day Cocktails

Ultimate Cosmo Martini
Created by rokz

1 1/2 oz. rokz cranberry infused vodka
1 oz. cranberry juice
1 oz. triple sec
1/2 oz. fresh lime juice. Shake, strain into a sugar rimmed glass and enjoy!

Infuse your favorite vodka with rokz cran infusion. Rim a chilled glass with rokz cranberry sugar. Combine ingredients in a cocktail shaker. Add ice and shake until well chilled, about 20 seconds. Strain into a chilled glass.

St-Germain and Champagne
Created by St-Germain

1 1/2 oz. St-Germain
Top with Brut Champagne

Serve in a flute glass and garnish with a strawberry.

Lovers Revenge
Created by Amarula Cream

1 oz. Amarula Cream
1/5 oz. cream
1/5 oz. milk
1/5 oz. pomegranate juice
1 oz. Crème De Cacao
Pomegranate seeds
Shaved flakes of 70% dark chocolate
Ice Cubes

Combine the pomegranate juice and Crème De Cacao and pour into a highball glass layered with pomegranate seeds at the bottom and fill three-quarters with ice. Mix the remaining ingredients in a cocktail shaker, blender or closed container with ice and strain into the highball glass. Add another layer of pomegranate seeds on top, along with shaved flakes of 70% dark chocolate.

Anejo Kiss
Created by Marita Leonard

1 1/2 oz. Partida Tequlia 
1/2 oz. White Crème de Cacao
1 oz. Amarula Cream 

Combine all ingredients in a cocktail shaker filled with ice and shake rigorously. Strain into chilled Martini glass.

As If Cosmo
Created by Smirnoff

1 oz. Smirnoff No. 21 Vodka
1/2 oz. Triple Sec liqueur
1 oz. Cranberry juice
1/4 oz. Fresh lime juice

Empty contents of one packet of Crystal Light into a pitcher. Follow the packet directions and add cold water. Stir to dissolve to make the “drink mix”. In a highball glass, build cocktail over ice, squeeze a lime and stir.

Royal Smile
Frank Caiafa, Waldorf Astoria, NYC

1.5 oz. of Calvados Boulard V.S.O.P.
1 oz. of  Hayman’s Old Tom Gin
2/3 oz. of lemon Juice
2/3 oz. of House-made Grenadine 

Add all ingredients to shaker filled with ice, shake well and strain into chilled cocktail glass.

Hibiscus Key Lime Cocktail
Created by Tommy Bahama’s

1 1/2 oz. Ketel One Vodka
1/2 oz. Cointreau
1 oz. fresh lime juice
1 oz. pineapple juice
1 oz. hibiscus syrup (recipe below) 

Build in a shaker and add ice. Shake well until chilled. Strain over fresh ice and garnish with lime wheel or mint sprig.

Hibiscus Syrup:
1 part water
1 part sugar
3/4 part hibiscus 

Heat water and sugar in a small pot until sugar is melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.

Fiesta 75
Jacques Bezuidenhout, Partida Tequila Bartender Ambassador 

1 3/4 oz. Partida Blanco Tequila
1 oz. VeeV Acai Liqueur
3/4 oz. Fresh-squeezed lemon juice
6 Raspberries
Champagne or sparkling wine 

Shake all ingredients with ice except for the Champagne or sparkling wine. Strain over fresh ice into a highball glass and top with Champagne to finish.

Hot & Bothered
Created by Jenny Adams
Photo by Tim Cooper, Sweetwater Social

1 oz. Tropical green tea infused Pimms
1 oz. Rhum Clement Creole Shrub
1/2 oz. Spiced Hibiscus Syrup
1/2 oz. Passion fruit purée
3/4 oz. Lemon juice

Shake and serve in a cocktail glass. Add edible orchid garnish

Never Love a Wild Thing
Created by Steva Casey of Veranda on Highland, Birmingham, AL

1 oz. Clyde May’s Whiskey
1 oz. Cynar
1 oz .Dubonnet Rouge

Combine ingredients. Stir and serve in an old fashioned glass over ice.