2015 Recipe File: Valentine's Day Cocktails

Give your customers a little more than flimsy heart decorations this Valentine's Day. Here we’ve provided our list of festive handcrafted holiday cocktails that guests will fall deeply in love with!

Ultimate Cosmo Martini
Created by rokz

1 1/2 oz. rokz cranberry infused vodka
1 oz. cranberry juice
1 oz. triple sec
1/2 oz. fresh lime juice. Shake, strain into a sugar rimmed glass and enjoy!

Infuse your favorite vodka with rokz cran infusion. Rim a chilled glass with rokz cranberry sugar. Combine ingredients in a cocktail shaker. Add ice and shake until well chilled, about 20 seconds. Strain into a chilled glass.

Ultimate Cosmo

St-Germain and Champagne
Created by St-Germain

1 1/2 oz. St-Germain
Top with Brut Champagne

Serve in a flute glass and garnish with a strawberry.

St Germain and Champange

Lovers Revenge
Created by Amarula Cream

1 oz. Amarula Cream
1/5 oz. cream
1/5 oz. milk
1/5 oz. pomegranate juice
1 oz. Crème De Cacao
Pomegranate seeds
Shaved flakes of 70% dark chocolate
Ice Cubes

Combine the pomegranate juice and Crème De Cacao and pour into a highball glass layered with pomegranate seeds at the bottom and fill three-quarters with ice. Mix the remaining ingredients in a cocktail shaker, blender or closed container with ice and strain into the highball glass. Add another layer of pomegranate seeds on top, along with shaved flakes of 70% dark chocolate.

Lovers Revenge

Anejo Kiss
Created by Marita Leonard

1 1/2 oz. Partida Tequlia 
1/2 oz. White Crème de Cacao
1 oz. Amarula Cream 

Combine all ingredients in a cocktail shaker filled with ice and shake rigorously. Strain into chilled Martini glass.

Anejo Kiss

As If Cosmo
Created by Smirnoff

1 oz. Smirnoff No. 21 Vodka
1/2 oz. Triple Sec liqueur
1 oz. Cranberry juice
1/4 oz. Fresh lime juice

Empty contents of one packet of Crystal Light into a pitcher. Follow the packet directions and add cold water. Stir to dissolve to make the “drink mix”. In a highball glass, build cocktail over ice, squeeze a lime and stir.

As if Cosmo by Smirnoff

Royal Smile
Frank Caiafa, Waldorf Astoria, NYC

1.5 oz. of Calvados Boulard V.S.O.P.
1 oz. of  Hayman’s Old Tom Gin
2/3 oz. of lemon Juice
2/3 oz. of House-made Grenadine 

Add all ingredients to shaker filled with ice, shake well and strain into chilled cocktail glass.

Royal Smile

Hibiscus Key Lime Cocktail
Created by Tommy Bahama’s

1 1/2 oz. Ketel One Vodka
1/2 oz. Cointreau
1 oz. fresh lime juice
1 oz. pineapple juice
1 oz. hibiscus syrup (recipe below) 

Build in a shaker and add ice. Shake well until chilled. Strain over fresh ice and garnish with lime wheel or mint sprig.

Hibiscus Syrup:
1 part water
1 part sugar
3/4 part hibiscus 

Heat water and sugar in a small pot until sugar is melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.

Hibiscus Key Lime Cocktail

Fiesta 75
Jacques Bezuidenhout, Partida Tequila Bartender Ambassador 

1 3/4 oz. Partida Blanco Tequila
1 oz. VeeV Acai Liqueur
3/4 oz. Fresh-squeezed lemon juice
6 Raspberries
Champagne or sparkling wine 

Shake all ingredients with ice except for the Champagne or sparkling wine. Strain over fresh ice into a highball glass and top with Champagne to finish.

Fiesta 75

Hot & Bothered
Created by Jenny Adams
Photo by Tim Cooper, Sweetwater Social

1 oz. Tropical green tea infused Pimms
1 oz. Rhum Clement Creole Shrub
1/2 oz. Spiced Hibiscus Syrup
1/2 oz. Passion fruit purée
3/4 oz. Lemon juice

Shake and serve in a cocktail glass. Add edible orchid garnish

Hot and Bothered

Never Love a Wild Thing
Created by Steva Casey of Veranda on Highland, Birmingham, AL

1 oz. Clyde May’s Whiskey
1 oz. Cynar
1 oz .Dubonnet Rouge

Combine ingredients. Stir and serve in an old fashioned glass over ice.

Never Love a Wild Thing