‘Celebra’ with your ‘chicas’ this Galentine’s Day with ten cheer-worthy cocktails

Created by Mixologist Eric Ribeiro

Ingredients:

- 1 ½ oz Buchanan’s 12-Year-Old DeLuxe Blended Scotch Whisky

- ¾ oz Fresh Lemon Juice

- ½ oz Simple Syrup Ginger Beer for Top

2 Fresh Strawberries for garnish

Fresh Rosemary Sprig for garnish

Preparation:

1 - Combine Buchanan’s 12-Year-Old DeLuxe, fresh lemon juice, and simple syrup into a cocktail shaker with ice. Shake well.

2 - Strain contents into a highball glass over fresh ice.

3 - Fill to top with ginger beer. Garnish with fresh strawberries and fresh rosemary sprig.

Ingredients:

- 1 ½ oz Santo Mezquila

- ¾ oz Fresh Lime Juice

- 1 oz Fresh Grapefruit Juice

- Dash of Cranberry

- Fresh Mint leaves

Preparations:

1 - Pour Santo Mezquila, fresh lime juice, grapefruit juice and a dash of cranberry into a shaker. Shake until combined.

2 - Pour into a vintage coupe and add carved ice cube, mint leaves and edidle flowers.

Ingredients:

- 1.25 oz Tanqueray No. TEN

- .5 oz Raspberry Syrup Tonic Water (to top)

Glassware: Copa Glass

Garnish: Freeze Dried Raspberry Dust (for rim of glass), Rosemary, Spray Rose

Preparation:

1 - Add ice to glass with Tanqueray No. TEN and raspberry syrup. Top with tonic.

2 - Place floral garnish through center of raspberry and place to rim of glass using cocktail pick.

Ingredients:

- 1 ¾ oz. Tanteo® Chipotle Tequila

- ¼ oz. Mezcal

- ¾ oz. Red Pepper Purée

- 1 oz. Fresh Lime Juice

- ½ oz. Light Agave Nectar (or simple syrup)

Directions:

1 - Combine ingredients in a shaker with ice.

2 - Shake well and strain into an ice-filled. Rocks Glass (smoky salt rim optional). Garnish with a red pepper wedge.

Ingredients:

- 1 ½ oz Tequila Don Julio 70 Crystal Añejo

- 4 oz Topo Chico Soda Water

- ½ oz Lime Cordial*

- 1 small drop Rose Water Edible Rose Petal for garnish

Preparation:

1 - Combine Tequila Don Julio 70, lime cordial and rose water into a highball glass.

2 - Add fresh ice cubes to the glass and fill to top with Topo Chico. Stir gently.

3 - Garnish with edible rose petal

*Lime Cordial: Combine the zest of 3 limes to 1/2 cup of granulated sugar and let sit at room temperature for 24-36 hours. Add 3/4 cup of fresh lime juice and a pinch of salt. Mix thoroughly and discard lime zest.

Ingredients:

- 1.5 oz Sipsmith Gin

- 0.25 oz Agave Nectar

- 0.25 oz Rose Syrup

- 0.5 oz of Fresh Lemon Juice

- 4 Raspberries

- 1 oz Sparkling Wine

Preparations:

1 - Shake and double-strain all ingredients in a coupe glass. Garnish with 5 mini flowers

Ingredients:

- 1½ parts Ruffino Sparkling Rosé

- 1 part cognac

- ¾ parts lemon juice

- ¾ parts strawberry puree (sweetened)

- 1 dash rose water

- Fresh strawberries

Instructions:

1 - Shake all ingredients together except for the Ruffino Sparkling Rosé.

2 - Strain into a lowball glass with ice and top off with sparkling rosé. Garnish with a strawberry.

Ingredients:

- ⅓ oz St Germain

- ⅓ oz Rose syrup

- 3 dashes lavender tincture Prosecco

Preparations:

1 - Served in a tall glass with cubed ice. Garnished with rose petals.

Ingredients:

- 1 ½ oz Baileys Red Velvet

- ¾ oz Vodka

Preparations:

1 - Add Baileys Red Velvet and vodka in an ice-filled shaker. Shake with ice and pour into a martini glass.

Ingredients:

- 1.5 oz / 50ml Belvedere Vodka

- ¾ oz / 20ml pomegranate juice

- ¾ oz / 20ml fresh lemon juice

- ¼ oz / 10ml simple syrup

Handful of fresh mint

Preparations:

1 - Gently press mint and simple syrup in base of mixing tin.

2 - Combine remaining ingredients with ice and shake vigorously.

3 - Fine strain into coupette and garnish with a lemon twist.

Ingredients:

-1.75 oz. Cazadores Reposado

-.25 oz. Lejay Cassis

-.25 oz. Pineapple Juice

-.75 oz. Salted Plum Balsamic Shrub

-.75 oz. Lemon Juice

-1 oz. Egg White

Instructions:

1 - Combine all ingredients into a tin with ice and shake.

2 - Strain into a coupe glass

3 - Garnish with a sprinkle of mint crystals and micro orchid.