Raise a glass to love with one of these Valentine’s Day cocktail recipes

Ingredients:

• 2 oz Teremana Blanco

• 1 oz Lime Juice

• .5 Agave Syrup

• 1 oz Strawberry Puree

• 2 dashes of Balsamic Vinegar

• 8 to 10 Mint Leaves

• Garnish: Mint Sprig

Method:

In a cocktail shaker, add Teremana, lime juice, agave syrup and mint. Gently muddle. Then add strawberry puree and balsamic vinegar. Shake with ice and strain into a rocks glass over fresh ice. Garnish with a mint sprig.

Ingredients:

• 1 oz Casamigos Blanco Tequila

• .75 oz Giffard Pamplemouse Rosé Liqueur

• 3 oz. Dry Rosé (Jean-Luc Colombo Rose from France)

• Garnish Large Block Ice with Dried Rose Petals

Method:

Combine all of the ingredients into a tin shaker. Add ice, shake vigorously and strain into a large wine glass. Add block ice with dried rose petals as garnish. As ice block melts, the rose petals will fill the glass.

Ingredients:

• 1 ½ oz Grey Goose L’Orange Vodka

• ¾ oz Patron Citrónge

• ½ oz Fresh Lime Juice

• ¾ oz Lychee Puree

• 1 ½ oz Pomegranate Juice

Method:

Pour all of the ingredients into a cocktail shaker. Shake and strain over ice into a chilled martini glass.

Ingredients:

• 1.5 oz Santa Teresa 1796

• .5 oz White Crème de Cacao

• .75 oz Raspberry Syrup

• .75 oz Fresh Lemon Juice

• 1 oz Egg White

• Garnish: Dehydrated Raspberry Powder

Method:

Combine all of the ingredients in a cocktail shaker and shake without ice. Add ice and shake vigorously. Double strain into a cocktail glass. Garnish with a dehydrated raspberry powder.

Ingredients:

• 1 ½ oz 1800 Silver

• ¾ oz Simple Syrup

• 1 tsp Cranberry Preserves

• 3 Lemon Wedges

• Pinch of Mint Leaves

Method:

In a cocktail shaker, muddle mint and lemon wedges in sugar, then add all of the other ingredients. Shake with ice. Strain into a rocks glass over crushed ice.

Ingredients:

• 2 parts Plume & Petal Lemon Drift

• 1 part Chambord Liqueur

• 1 part Lemon

• Garnish: 3 Raspberries

Method:

Add all of the ingredients to a shaker with ice. Shake and strain into a coupe or Martini cocktail glass.

Ingredients:

• 2 oz Maison No. 9 Rosé

• 1 oz Gin

• .25 oz Lemon Juice

• .5 oz Simple Syrup

• .5 oz Apple Cider

• Garnish: Lemon Peel or Wedge

Method:

Add all of the ingredients into a shaker filled with ice. Shake well and strain. Garnish with a lemon peel or wedge.

Ingredients:

• 2 oz Disaronno Velvet

• .5 oz Disaronno Originale

• 1 oz Campari

• Garnish: Pinch of Sea Salt

Method:

Combine all of the ingredients in a mixing glass over ice and stir. Strain into a double old fashioned glass over a large ice cube. Garnish with sea salt.

Ingredients:

• 1.5 oz Shochu

• 1 oz Avion Silver Tequila

• .5 Canton

• .75 Lemon Juice

• .25 Yuzu

• 1 oz Butterfly Pea & Lavender Syrup

• 3 Dash Free Foam

• Garnish: Purple Pansy Flower

Method:

Combine all ingredients in shaker. Shake all of the ingredients. Strain ice and dry shake all of the ingredients again for 15 seconds. Pour cocktail ingredients into a hurricane glassware over ice. Garnish with an edible Purple pansy flower. Enjoy!

Ingredients:

• 1 oz D’USSE VSOP

• ½ oz Bacardi Superior

• ½ oz Orange Liqueur

• ½ oz Honey

• ¾ oz Fresh Lemon Juice

• 1 pinch of Cayenne Pepper Powder

Method:

Shake vigorously with ice. Strain in a coupette or enjoy over crushed ice.

Ingredients:

• 1 oz Cointreau

• 1.5 oz Tequila

• .75 oz Fresh Lemon Juice

• 3 Raspberries

• 2 Sprigs of Thyme

Method:

Add all of the ingredients to a shaker with ice. Shake and strain into a rocks glass over ice. Garnish with raspberries and a thyme sprig.

Ingredients:

• 2 oz Don Papa 7

• 2 Strawberries

• ¾ oz Salted Caramel Syrup (Simple Syrup Made with Brown Sugar & Smoked Sea Salt)

• ½ oz Lime Juice

• 2 dashes Chocolate Bitters

Method:

Muddle strawberries. Add remaining ingredients. Shake double strain into a rocks glass over fresh ice. Garnish with sliced strawberry. This cocktail is medium-bodied and pairs well with Oodaalolly’s dark cacao bark.

Ingredients:

• 2 parts Hendrick’s Gin

• ¾ part Fresh Lime Juice

• ½ part Simple Syrup

• 3 dashes Peychaud’s Bitters

• Sparkling Water

• Garnish: Cucumber Spear

Method:

Combine all of the ingredients into a chilled highball glass. Lightly stir and garnish with a cucumber spear.

Ingredients:

• 2 oz Redemption Bourbon

• ¾ Honey Syrup

• ½ oz Fresh Lemon Juice

• 1 dash Angostura Bitters

• 1 dash Apple Bitters

• Josh Cellars Prosecco

Method:

Shake all of the ingredients, minus prosecco, and strain into a flute. Top with Josh Cellars Prosecco.

Ingredients:

• ¾ oz Captain Morgan Original Spiced Rum

• ¾ oz Captain Morgan Sliced Apple

• 1 oz Cranberry Juice

• ¼ oz Lime Juice

• 1.5 oz Ginger Beer

• Garnish: Lime Wedge and Cranberries

Method:

Combine all of the ingredients into a shaker tin except for the ginger beer. Shake and strain into an ice-filled highball glass. Top with ginger beer and garnish with cranberries and lime wedge.

Ingredients:

• 2 oz ABERFELDY 12 Years Old Single Malt Scotch Whisky Infused with Cacao Nibs

• 1 Shot of Espresso

• ½ oz Salted Wildflower Honey Syrup (Honey Syrup = 1 part Honey, 1 part Water)

Method:

Infuse the ABERFELDY 12 Years Old Single Malt Scotch Whisky with cacao nibs overnight and after 4 hours strain the liquid. Once ready, combine all of the ingredients in a cocktail shaker and shake long and hard. Finely strain and serve the cocktail in a coupe glass.

Ingredients:

• 3 oz Martini & Rossi Fiero

• 3 oz Tonic Water

• Garnish: Orange Wheel

Method:

Pack a balloon glass with ice and pour in an equal ration of Martini & Rossi Fiero and tonic water. Stir gently for a few moments and garnish with an orange wheel.

Ingredients:

• 1.5 oz Broken Shed Vodka

• 1.5 oz Passion Fruit Nectar

• Champagne or Prosecco

• Garnish: Slice of Passion Fruit

Method:

Add all of the ingredients into a shaker with ice. Shake and strain into a martini glass. Top with a splash of either champagne or prosecco and garnish with a thin slice of passion fruit.

Ingredients:

• 1.5 oz / 50 ml Belvedere Vodka

• 5 oz / 150 ml Soda Water

• 3-4 dashes Peychaud Bitters

• Garnish: Lemon Zest

Method:

Build in a highball glass over cube ice. Garnish with a lemon zest.

Ingredients:

• 1.5 oz Ketel One Family Made Vodka

• .5 oz Sakura Cherry Blossom Vermouth

• .5 oz Luxardo Maraschino Liqueur

• .5 oz Lime Juice

• .25 oz Simple Syrup

• Garnish: Mini White Rose

Method:

Combine the ingredients in a shaker over ice. Strain into a chilled coupe glass. Garnish with a mini white rose and serve.

Ingredients:

• 1 1/2 oz Jose Cuervo® Tradicional® Reposado

• 1 oz of Freshly Squeezed Red Grapefruit Juice

• 1/2 oz Agave Nectar

• 1 oz Freshly Squeezed Lime Juice

• 1 oz Orange Liqueur

• 3 Fresh Jalapeño Slices

Method:

Add all of the ingredients in a cocktail shaker. Salt your rim if desired, shake, and pour over ice. You can add the jalapeño into the mixer and mix for a stronger kick, or add to the drink after and let sit for a minute before drinking. Enjoy!

Ingredients:

• 1 oz Ron Abuelo 7 años

• ¾ oz Fresh Raspberries Purée

• ¾ oz Fresh Passion Fruit Purée

• ½ oz Triple Sec

• ½ oz Simple Syrup

• Garnish: Raspberry

Method:

Shake all of the ingredients and double strain into a champagne flute. Top off with chilled champagne or dry sparkling wine and gently stir. Garnish with a raspberry.

Ingredients:

• 1.5 part Mijenta Reposado

• .75 part Strawberry Syrup

• .50 part Fresh Lemon Juice

• 1 Bar Spoon of Suze

• Garnish: Golden Strawberry

Method:

Shake and strain into a wine glass and top with sparkling wine. Garnish with a small golden strawberry.

Ingredients:

• 1 oz Damrak Gin

• .75 oz Passoa Passion Fruit liqueur

• .5 oz Freshly Squeezed Lime Juice

• 1 oz Grapefruit Juice

• .5 oz Simple Syrup

• Garnish: Grapefruit Wedge

Method:

Shake all of the ingredients with ice and strain into a cocktail coupe. Garnish with a grapefruit wedge.

Ingredients:

• 1.5 oz Tequila or Mezcal

• .5 oz Cointreau

• .5 oz Crème de Cacao

• Dash of Orange Bitters

• Mexican Cinnamon, Freshly Ground if Possible

• Chocolate Syrup, for the Rim

• Garnish: Chocolate Shavings and Whipped Cream

Method:

Rim a coupe glass with chocolate syrup and chocolate shavings. Shake all of the ingredients with ice until cold, then strain into a glass. Garnish with whipped cream and more chocolate shavings.

Ingredients:

• 2 oz Grand Brulot

• 1.5 oz Rosemary Liqueur

• .5 oz Agave Syrup

• Garnish: Rosemary Sprig

Method:

Shake and strain into a frozen martini glass. Garnish with a rosemary sprig.

Ingredients:

• Veuve Clicquot Rich Rosé Champagne

• 5-6 Large Ice Cubes

• 1-2 Slices of Grapefruit

• Garnish: 1-2 Sprigs of Fresh Rosemary

Method:

Place 5 ice cubes in a large wine glass. Add slices of grapefruit. Top with Clicquot Rich Rosé and finish with sprigs of fresh rosemary.

Ingredients:

• 1.5 Parts Grand Marnier Cordon Rouge

• .75 Part Fresh Lemon Juice

• .75 Part Raspberry Syrup*

• 1 Dash Orange Bitters

• 1 Egg White

• Garnish: 3 Raspberries on a Stick

Method:

Build drink in a mixing tin. Dry shake. Add ice and shake. Double strain into a coupe glass.

*For Raspberry Syrup:

Add 1 cup sugar, 1 cup water and 1 cup raspberries (frozen or fresh) to a saucepan and bring to boil while stirring and pressing the berries apart with a spoon. Let cool and strain before use.

Ingredients:

• 1 ½ parts Hornitos® Reposado Tequila

• ¾ part Fresh Lemon Juice

• ½ part Fresh Cranberry Juice

• ½ part Honey

• Garnish: Maraschino Cherry and Lemon Twist

Method:

Combine all of the ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass and garnish with a maraschino cherry and a lemon twist.

Ingredients:

• 1 part Ancho Reyes Verde Chile Liqueur

• 1 part Espolón Tequila Blanco

• ¾ part Lime Juice

• ½ part Agave Nectar

• Salt for Rim

• Garnish: Lime Wheel

Method:

Add all of the ingredients to a shaker with ice. Shake and strain over fresh ice into a rocks glass with a half salted rim. Garnish with a lime wheel.

Ingredients:

• 1.5 oz of CÎROC White Grape

• 1 oz Fresh Lime

• .5 oz Premium Grenadine

• .75 oz Curacao

• 3 dashes of Rose Water

• Garnish: Dehydrated Rose Petal

Method:

Shake, serve up and enjoy!

Ingredients:

• 6 oz MAD TASTY Grapefruit

• 1 ½ oz Grapefruit Juice (fresh squeezed)

• ½ oz Simple Syrup

• 1 Sprig Rosemary

• Garnish: 4 Raspberries

Method:

Place half of the MAD TASTY, the grapefruit juice, the syrup and the rosemary into a shaker. Shake vigorously. Strain into an ice filled glass, top with the other half of MAD TASTY. Add raspberries for garnish.

Ingredients:

• 1 oz Cinzano Rosso Vermouth

• 1 oz Campari

• Top with Cinzano Prosecco

• Garnish: Slice of Orange

Method:

Pour the ingredients directly in a glass filled with fresh ice. Stir and complete with a half-wheel of orange.

Ingredients:

• 3 oz Cinzano Prosecco

• 2 oz Campari

• 1 oz Club Soda

• Garnish: Slice of Orange

Method:

Add the Cinzano Prosecco, Aperol and club soda to a wine glass filled with ice and stir. Garnish with an orange slice.