Straight from Bartenders: Valentine’s Day Cocktails

Straight from Bartenders: Valentine’s Day Cocktails

It’s Valentine’s Day soon, as you probably already know, and we’re sure your bar’s menu will be inundated with lovey dovey cocktails for all your couply customers. But if you haven’t already got your drinks offering under wrap, we thought we’d give you some inspo – think lots of pink, flowers and fruit…

FROM MEXICO WITH LOVE

from-mexico-with-love

Glass: Coupette
Garnish: Flower
Method: Put all ingredients in shaker, dry shake, shake and fine strain into coupette.

35ml blanco tequila
25ml grapefruit juice
15ml Aperol
15ml lime juice
10ml agave syrup
egg white

QUIOTE UGLY

quiote-ugly

Glass: Champagne flute
Method: Shake all liquids (excluding prosecco) in a Boston over ice.
Double strain into champagne flute.
Top with the prosecco.

100ml prosecco
20ml raspberry liquor
15ml 100% agave silver tequila
15ml Love Heart syrup*

*Crush Love Heart sweets into a powder and mix 1:1 with water. Heat in a pan until a syrup, reduce

QUEEN OF THE NIGHT

queen-of-the-night

Glass: Coupette
Garnish: Lemon zest, rose petal
Method: Fill a large mixing glass with cubed ice, pour all ingredients over and stir. Strain the cocktail into a pre-chilled coupette over the lily flower ice ball. Finish with a zest of lemon.

60ml Snow Queen Vodka
20ml Rosato Vermouth
15ml St Germain
5ml homemade tea syrup*
2 dashes of rose water

lemon zest
lily flower ice ball (optional if you want to impress)

* ( 2:1 syrup with Earl Grey and raspberry tea)

THE ROSE

the-rose

Glass: Carat cooler
Garnish: Rose petals
Method: Fill shaker with ice. Add all ingredients except the prosecco. Shake and strain into a carat cooler over ice (or serve without ice in a champagne flute). Top with prosecco and garnish with rose petals

37.5ml Pinkster Gin
25ml grapefruit juice
20ml rose syrup

12.5ml peach liqueur
12.5ml lemon juice
2 dashes of grapefruit bitters
Top with prosecco 

VENUS

venus-cocktail

Glass: Coupette
Garnish: Fresh lemon balm and rose petals
Method: Dry shake ingredients, add ice and reshake, strain into a coupette.

37.5ml Beefeater 24
25ml lemon juice
25ml egg white

15ml Yellow Chartreuse
10ml rose and lemon balm infused Suze Saveur D’Autrefois

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