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Recipes

Elixirs of Love

January 19, 2011 By: Alissa Ponchione


Valentine’s Day is not only a day about love, but also one that attracts many customers to your establishment – ones looking for love, celebrating love or just ones bitter because of it. With customers angling for a way to either toast to years of relationship bliss or those whiling away the hours complaining about Cupid’s holiday, there’s no better way to keep everyone happy and imbibing than by offering these Valentine’s Day cocktails that everyone will certainly love.

Vin BruleVin Brulé
Chef Matteo Bergamini for SD26 Wine Bar & Lounge in NYC.

1 bottle dry full body red wine
5 cloves
2 cinnamon sticks
½ teaspoon of fresh ground nutmeg,
1 Tbsp. sugar 
1 whole orange peel studded with cloves,
zest of 1 lemon.

Pour the wine in a large pot over a medium heat, add all the ingredients and bring to a boil. Lower the heat and simmer for 10 minutes to allow the spices to infuse the wine. To serve, ladle the hot wine infusion into individual glasses or glass mugs.


“A Bitter Heart”
Created by Joseph H. Ehrmann of Elixer in San Francisco.

2 ounces Square One Botanical Vodka
½ ounce Campari
2 ounces Perfect Purée El Corazon, thawed
5 inches of fresh rosemary sprig

In a mixing tin, strip 3/4 of the rosemary sprig leaves in and set aside a good looking short top of the sprig for garnish. Muddle the rosemary and add the remaining ingredients. Fill with ice and shake hard for 10 seconds. Strain up into a cocktail glass and garnish with the rosemary sprig.


Amore EterernoAmor Eterno
Created by Victoria D’Amato-Moran, owner of Cent'Anni Cocktails in San Francisco.

1 ½ ounces KAH Day of the Dead Anejo Tequila
1 ounce Combier Rouge Cherry
¼ ounce St-Germain
½ ounces lemon syrup*
3 ounces house made cranberry juice**
3 drops Aztec chocolate bitters

Add ingredients to a mixing glass. Add ice. Shake well, strain into a vintage cocktail coupe and garnish with honey egg white foam*** and sugar heart or rose petals.

*To make lemon syrup add ½ part lemon syrup and ½ part sugar. In a pot, bring to a boil, let sit to cool and store for up to 2 weeks.

**To make cranberry juice, add 1 bag of fresh cranberries and 32 ounces of water. Add to a pot. Boil until all berries have popped. Strain through a fine mesh sieve. Discard cranberries, and store juice in a sterilized glass bottle for up to 4 weeks.

***Honey Egg White Foam: In a “cream whip canister,” add 4 egg whites and 1 ounce of wildflower honey. Follow manufacturer directions for using a whipper. Shake 30 times before pressing charger.


Affinia ChicagoCupid's Flower
On the menu at C-House and C-View at the Affinia Chicago.

¾ ounce chilled Koval Rose Hip Liqueur
¾ ounce chilled Martin Ray Santa Barbara County Pinot Noir
3 ½ ounces Gruet Blanc de Noirs Sparkling

In a shaker with ice, add Rose Hip Liqueur and Martin Ray Pinot Noir. Do not shake. Strain into a flute. Top with Gruet Blanc de Noirs. Garnish with long grapefruit twist inside glass.


L'EstragonL’Estragon
On the menu at PRINT. Restaurant and PRESS Lounge in New York City.

2 ounces Hendrick’s Gin
1 ounce St-Germain
1 ounce tarragon Syrup
¾ ounce lemon juice

Shake with ice and strain into a cocktail glass. Garnish with a slice of cucumber.


Velvet DevilThe Velvet Devil
On the menu at L’Ecole in New York.

2 ounces Dewar’s
1/3 ounce Velvet Falernum
1 ½ ounces Benedictine liqueur
2 dashes Peychaud’s Bitters
1 dash Angostura Bitters

Combine all ingredients (except Benedictine) in shaker. Shake and strain into chilled Martini glass. Add Benedictine by pouring it against the side of the glass so it sinks to the bottom.


Love Potion #299Love Potion #299
On the menu at Bookmarks at The Library Hotel in New York.

1 ounce rose sherbet
½ ounce simple syrup
splash pomegranate juice

Stir all together in mixing glass. Strain into chilled Champagne flute. Top with extra Champagne.


sweet heartSweet Tart
Courtesy of Gerber Group.

1 ½ ounces Stoli Raspberry
1 ounce simple syrup
1 ounce fresh lemon juice
1 bar spoon full of strawberry jam

In a shaker, add ingredients, shake well and strain into a Martini glass. Fill the rest with Champagne. Garnish with a lemon.


The RemedyThe Remedy
Created by Zahra Bates for 901 Silver Tequila.

1 ½ ounces 901 Silver Tequila 

¾ ounce ginger-infused sake

½ ounce apple juice reduced to syrup with lemon verbena

Top with Champagne



Build in Boston glass; shake and fine strain then add Champagne. Garnish with a thin slice of ginger on the rim of the Champagne glass.


White Manhattan
Courtesy of Bols Genever.

2 ounces Bols Genever
1 ounce dry vermouth
1 Demerara sugar cube
2 dashes wormwood citrus bitters

Stir and serve down in a rocks glass. Garnish with a lemon twist.


Ty KUWill You Be My TY-tini?
Courtesy of TY KU.

1 ½ ounces TY KU Liqueur
1 ½ ounces TY KU Soju
Squeeze of lime
Splash of Diet Sprite

Add TY KU Liqueur and TY KU Soju into a shaker over ice. Squeeze lime and drop into shaker. Shake vigorously and strain into a Martini glass and top off with a citrus soda.


Korbel SweetheartThe Korbel Soulmate
Courtesy of Korbel.

4 ounces Korbel Brut Champagne
1 ounce Chambord Black Raspberry Liqueur
Splash cranberry juice

In a tall glass, combine Korbel, Chambord and ice. Top with a splash of cranberry juice.


AGWA Sparking KissAGWA Sparkling Kiss
Courtesy of AGWA de Bolivia.

1 ½ ounces AGWA de Bolivia Coca Leaf Liquor
5 ounces chilled Prosecco
lime peel

Pour chilled Prosecco into a Champagne flute, top with AGWA and garnish with a lime peel


Apple of My Eye
Courtesy of Travis Hasse's Original Pie Liqueurs.

1 ½ ounces Dooley's Toffee Liqueur
¾ounce Travis Hasse's Apple Pie Liqueur
¾ ounce Godiva Chocolate Liqueur

Combine ingredients in a shaker with ice. Shake and strain into a Martini glass.


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