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Raise A Glass To Love With These Valentine's Day Themed Cocktails

Nicole Barylski

Moët Rose Glow. (Courtesy Photo)

Plan on spending Valentine's Day at home? Celebrate with one of these love-themed concoctions.

Moët Rose Glow: (Created by Patrick Ta)

Ruffino Strawberry Sparkler. (Courtesy Photo)

 • 1 oz. Muddled Strawberries
 • 1 oz. Vodka
 • 1/2 oz. Pinot Noir
 • 4 oz. Moët & Chandon Rosé Impérial

Directions: Stir and garnish with fresh strawberries.

Ruffino Strawberry Sparkler:

 • 1/2 part Sugar
 • 1/2 part Water
 • 1 ripe Strawberries + more for garnish
 • 1/2 part Basil Leaves, torn + more for garnish
 • 1/8 part Lime Juice
 • 1 part Ruffino Sparkling Rosé, chilled

Directions: In a small saucepan bring the sugar and water to a boil, cook 2 minutes. Crush the strawberries well with the bottom of a jar or your hands. Add the basil and strawberries to the hot sugar syrup, cover and let cool at least 30 mins. Strain the syrup and add the lime juice. Add 1 ounce of strawberry syrup to a coupe or wine glass. Top with Ruffino Sparkling Rosé. Garnish with basil leaves andsome sliced fresh strawberries if desired. (Tips: Strain and refrigerate the covered syrup up to 1 week. Try this breezy cocktail with raspberries or other seasonal soft fruit in place of the strawberries.)

Rose Tea Collins. (Courtesy Photo)


Rose Tea Collins:

 • 2 oz. Chase Vodka
 • .5 oz. Rose Tea Syrup
 • .5 oz. fresh Lemon Juice
 • Soda
 • Dried Rose Petals, for garnish

Directions: Make a rose tea syrup by steeping 3 rose tea bags in 6.5 oz. of hot water and 3.5 oz. of sugar for 10 minutes. Then remove tea bags and leave to cool. In a Collins glass filled with ice mix all ingredients and top with soda.

Midnight in Barcelona. (Courtesy Photo)


Midnight in Barcelona:

 • 1 3/4 oz. Ravo Vodka
 • 1/3 oz. Red Currant Liqueur
 • Juice from half a Lemon
 • Splash of Raspberry Liqueur
 • Anna de Codorníu Dulce top

Directions: Add all ingredients in shaker with ice. Shake until cold and top with Anna de Codorníu Dulce.

Pink Lilly. (Courtesy Photo)


Pink Lilly:

Lavender Blush. (Courtesy Photo)

 • 1.5 oz. Patrón Silver
 • .75 oz. Lemon Juice
 • .75 oz. Simple Syrup
 • 2 dashes Rosé Sparkling Wine
 • Lemon Twist, for garnish

Directions: Combine Patrón Silver, lemon juice and simple syrup in a mixing glass. Add ice, shake thoroughly and strain into a chilled flute. Top with rosé sparkling wine. Garnish with a spiral twist of lemon.

Lavender Blush:

 • 3 oz. Mionetto Sparkling Rose
 • 1 oz. Gin
 • 2 oz. Fresh Grapefruit Juice
 • .5 oz. Lavender Syrup
 • Fresh Lavender Sprig or Dried Lavender Sprig, for garnish
 • Blueberries (optional)

Directions: Combine, gin, grapefruit juice, and lavender syrup in shaker with ice. Shake and strain into champagne flute. Top off with Mionetto Sparkling Rose. (Homemade lavender syrup: Bring 1 cup of water to boil. Add one tablespoon of fresh lavender buds. Let sit for 10 to 15minutes. Strain out buds and then add 1 cup of sugar. Stir until sugar has dissolved.)

Brockmans Forbidden Fruit. (Courtesy Photo)


Brockmans Forbidden Fruit:

 • 1 oz. Brockmans Gin
 • 1 oz. Grapefruit Juice
 • 1/2 oz. Lime Juice
 • 3/4 oz. Simple Syrup
 • 5-6 Mint Leaves
 • Prosecco
 • Grapefruit Twist, for garnish
 • Mint Leaf or Sprig of Mint, for garnish

Directions: Combine all ingredients, ice and 5 mint leaves in a shaker. Hard shake and double strain into a chilled coupe glass and top with Prosecco. Garnish with a twist of grapefruit zest and a mint leaf or sprig of mint.

Knob Creek® Bless Your Heart. (Courtesy Photo)


Knob Creek® Bless Your Heart: (Created by Beth Burrows)

 • 1 part Knob Creek Single Barrel
 • 1 part Luxardo Maraschino Liqueur
 • 5 parts Punt e Mes
 • 25 parts Fresh Lemon Juice
 • Luxardo Maraschino Cherries on skewer, for garnish

Directions: Combine Knob Creek Single Barrel, Luxardo Maraschino, Punt e Mas, and fresh lemon juice in a glass. Add ice. Stir. Strain. Garnish. Served in a coupe glass (chilled if possible).

Cilantro Paloma. (Courtesy Photo)


Cilantro Paloma: (Created by mixologist Eric Ribeiro)

The Scottish Cooler. (Courtesy Photo)

 • 1 1/2 oz. Tequila Don Julio Reposado
 • 1 1/2 oz. fresh Grapefruit Juice
 • 1/2 oz. fresh Lime Juice
 • 1/4 oz. Agave Syrup
 • 10 Cilantro Leaves
 • Black Lava Salt

Directions: Combine all ingredients into a cocktail shaker with ice. Shake well. Strain contents into a Highball glass rimmed with black lava salt over fresh ice. Garnish with cilantro.

The Scottish Cooler:

 • 1 1/2 oz. The Singleton of Glendullan 12 Year Old
 • 2 oz. Watermelon Juice
 • 1/2 oz. Lemon Juice
 • 1/4 oz. Agave Nectar
 • Fresh Basil, for garnish
 • Watermelon Triangle, for garnish
 • Cucumber Slices, for garnish

Directions: Add all ingredients to a shaker with ice, shake until chilled. Strain into a rocks or highball glass filled with ice. Garnish with cucumber slices, watermelon triangle and fresh basil.

Corazon De Melon. (Courtesy Photo)


Corazon De Melon:

Laphroaig® Tam O'Shanter. (Courtesy Photo)

 • 3 parts fresh Cantaloupe Juice
 • 2 parts Havana Club Añejo Blanco Rum
 • 1 part Simple Syrup
 • 1 part Maraschino Cherry Juice
 • 1/2 part fresh Lime Juice
 • Dash of Orange Bitters (optional)
 • Lime, for garnish
 • Melon Ball, for garnish

Directions: Combine the rum, cantaloupe juice, syrup, cherry juice and lime juice in a shaker filled with ice. Shake for 30 seconds then pour into a frosted glass. Garnish with a wedge of lime and a melon ball. (Cantaloupe juice: Blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer.)

Laphroaig® Tam O'Shanter: (Created by Andrey Kalinin)

 • 1 1/2 parts Laphroaig® Select Scotch Whisky
 • 1/2 part Drambuie® Liqueur
 • 1 part Bordeaux Red Wine
 • 3 dashes Orange Bitters
 • Orange Peel, for garnish

Directions: Add all ingredients together in a mixing glass and stir. Strain into a chilled coupe or martini glass (served up). Garnish with a flamed orange twist.

Casa Noble Noble Twist. (Courtesy Photo)



Casa Noble Noble Twist:

 • 1.5 oz. Casa Noble Añejo Tequila
 • .5 oz. Lemon Juice
 • .5 oz. Lime Juice
 • .25 oz. Green Chartreuse
 • .5 oz. Simple Syrup
 • Lemon Peel

Directions: Place all ingredients, except lemon peel, in glass; add ice and swizzle. Squeeze lemon peel; rub around rim and drop into glass.

The King Cuatro. (Courtesy Photo)


The King Cuatro:

Yours Truly. (Courtesy Photo)

 • 1.5 parts Bacardi Añejo Cuatro
 • .75 part fresh Lemon Juice
 • .5 part St. Germain Elderflower Liqueur
 • .25 part Honey
 • 2 Blackberries
 • Martini and Rossi Prosecco
 • Blackberry-speared Purple Orchid, for garnish

Directions: Muddle blackberries in a tin, and pour all cocktail ingredients in. Shake and strain into coupe glass. Top with Martini and Rossi Prosecco and garnish with a Blackberry-speared purple orchid.

Yours Truly:

 • 30 ml Diplomático Planas
 • 30 ml Raspberry Puree
 • Champagne or Prosecco to top up
 • Raspberry, for garnish
 • Mint, for garnish

Directions: Combine Diplomático Planas and raspberry puree in a mixing glass. Stir and serve in a chilled champagne flute. Top up with Champagne or Prosecco. Garnish with a mint and raspberry skewer.


Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




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