Valentine’s Day Cocktails

Valentine’s Day comes but once a year, and when it does, make sure you are prepared to woo your beau. We’ve rounded up some of the most delicious V-Day libations, which are sure to impress whoever you are romancing. We’ve even thrown in a naughty wine that you can try at a NYC hot spot! Check out the list below, whip one up (with love, of course) and have a Valentine’s Day to remember!

Cupid’s Kiss

Cupids Kiss

Cupids Kiss

Served at The 40/40 Club

  • 3oz of D’USSE
  • 1oz watermelon pucker
  • Splash of simple syrup
  • Splash of sour mix
  • Muddled lemon wedges

Shake and serve in martini glass

Pink Cosmo 

Pink Cosmo

Pink Cosmo

Served at Sotto 13

  •  2 oz. Tito’s Vodka
  • 1 oz. St. Germain Elderflower Liqueur
  • 3.4 oz. Cranberry juice
  • 1 Squeezed lime wedge
  • 3 Dashes of Rose

Shake & garnish with lime wheel on glass

The Purple Heart
The Purple Heart

The Purple Heart

Served at Spice Market
  • 1 3/4 oz. Bourbon
  • 3/4 oz. Lime juice
  • 1/4 oz. Simple Syrup
  • 3/4  oz. Hibiscus Base
  • 4  dashes of Cherry Bitters
Combine all ingredients and shake well. Pour into a highball glass. Enjoy!
Valentina
Valentina

Valentina

Created by Mixologist Esther Gonzalez at the Bryant Park Hotel Cellar Bar

Ingredients:

  • 1 oz. Cherry vodka
  • 2.5 oz. Tres Leches Liqueur
  • 1 oz. Cherry Morello Puree (blend with simple sugar half & half)
  • 1 oz. Valrhona white chocolate (melted)*
  • 2 oz. Valrhona  dark chocolate (melted)*
  • Pineapple juice
  • Red sugar crystal  – glass rim
  • Mint leaves for garnish

Supplies:
2 small plastic dispenser bottles with a narrow spout for melted chocolate sauces
Cold Martini Glass – place martini glasses in the refrigerator overnight

Directions to melt chocolate:
Set up a baine marie (double boiler). Place the chocolate in small pieces in the pot and stir very slowly  With a wooden spoon. Make sure the temperature is kept at medium heat .  Do not overheat the chocolate. Once the chocolate is melted put it aside, but still on top of the baine marie.  Place chocolate sauces in the containers while still hot.

Directions for cocktail:
In a shallow bowl or plate, place the pineapple and rim the martini glass. Place the red sugar crystals  in a plate and very slowly coat  the rim of the martini glass. Give a second or two for the sugar to adhere to the glass rim.

Slowly pour the white chocolate sauce around the middle of the glass. Creating a belt like look. Slowly pour the dark chocolate sauce right on top of the white chocolate sauce, do not mix together. Slowly pour the dark chocolate sauce under the red sugar crystals on the rim of the glass. It might be easier to turn the glass sideways. Place the glass back in the freezer  to keep cold and have the chocolate sauce set.

In a shaker mix the Tres Leches  and  Cherry Vodka with ice. Shake once. Take the glass out and pour the Morello Cherry Puree up to the rim of the white chocolate. Using a spoon, pour the mixture of Tres Leches and Cherry Vodka slowly to keep the puree. Separate. Garnish with Mint leaves.

Midtown

Midtown

Midtown

Served at Upstairs at the Kimberly Hotel

  • 5 fresh raspberries- muddle
  • ¼ oz. fresh squeezed lemon juice (or juice from half a lemon)
  • 2 oz. sweetened chamomile tea
  • *1½ oz. bourbon (Maker’s Mark or Woodford)

Serve in a snifter glass without ice. Garnish with a rose petal or lemon wheel.

Rose Gimlet
Rose Gimlet

Rose Gimlet

  • 1.25 oz rosehip-infused gin*
  • 1/2 oz simple syrup
  • 1/2 oz fresh lime juice (or substitute 1 oz Rose’s lime juice for simple syrup and fresh lime juice)
  • 3 drops rose water
  • Edible rose petals (for ganish)
  • *1/2 cup dried rosehips
  • *1L bottle of your favorite gin
Pour gin in a large pitcher, add dried rose hips and cover pitcher. Leave in a warm place (on the counter should work) overnight. The infused gin can then be returned to the bottle and kept for future use, or can be strained and used immediately.
Shake infused gin, simple syrup, lime juice, and rose water with ice and strain into a cocktail glass. Garnish with edible rose petals.

G-E-M 

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G-E-M

Served at Alobar

  • 1 oz. Rye
  • 1 oz. Silver Rum
  • 1 oz. Ramazzotti Amaro
  • ¼ oz. Luxardo cherry syrup
  • ¼ oz. sweet vermouth

Serve chilled in a martini glass. Garnish with Luxardo cherry.

Cupid’s Kiss 

Cupid's Kiss

Cupid’s Kiss

Courtesy of Pucker Vodka

  • 1 1⁄2 parts Pucker Vodka Raspberry Rave
  • 2 parts Pomegranate Juice
  • Splash Lime Juice
  • 3-4 dashes Orange Bitters
  • 1 part Lemon-Lime Soda

Add all ingredients to cocktail shaker over ice. Shake and pour into rocks glass.

Cranberry Caviar Cocktail

Cranberry Caviar Cocktail

Cranberry Caviar Cocktail


Created by Canard, Inc. 

  • 3 oz. of sparkling vodka
  • 1.5 oz. of triple sec
  • splash of white cranberry
  • lime wedges (for garnish)
  • 5 grams sodium alginate
  • 500 grams cranberry juice
  • 10 grams calcium chloride
  • 1500 grams cold water
  • 1 syringe

To make Cranberry Caviar, mix sodium alginate and cranberry juice and blend well with hand blender. Let liquid sit for 3-4 hours to release any gasses. Whisk together calcium chloride and water in large bowl until well combined. Fill the syringe with the cranberry mixture. Begin to push droplets from the syringe into the calcium-water bath. Keep in mind, the longer the droplets sit the less juicy the “caviar” will be. Gently remove caviar from bath with slotted spoon, and place in another dish/bowl filled with cold water to gently rinse them off. Combine vodka, triple sec, and white cranberry and shake with ice to chill. Pour into a martini glass, garnish with cranberry caviar and lime twist, and serve straight up.

Soffocone

Soffocone

And if none of those fun recipes strike your fancy or you’d rather be pampered than do the pampering, head to A Voce for a fun and very flirty treat. The restaurant will be serving 18 L bottles of Soffocone Di Vincigliata Toscana by the glass for $25, quartino for $37.50, or the carafe for $125. Soffocone translates to fellatio and the oversized bottle is the only one available in the US. The bottle wasn’t even permitted across the border until the X-rated label of this Blow Job Wine was revised. Naughty, naughty!

 

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