Love at First SipJanuary 1, 2009 By: Jenny Adams Night Club and Bar Magazine
The right cocktails can make hearts flutter and send Cupid’s arrow clean through your guests’ wallets. Mix up a few of these for something new this February and remember: Roses are red, violets are blue and cash is a beautiful shade of green. Expect to keep seeing more of the latter when you menu these lovable libations.
Chai One On
Courtesy of Ra Sushi Bar & Restaurant, Las Vegas
1 1/2 ounces Voyant Chai Liqueur
3/4 ounce Three Olives Vanilla Vodka
1/4 ounce Three Olives Triple Shot Espresso Vodka
Drizzle a Martini glass with chocolate syrup. Combine all ingredients in shaker and shake hard. Strain into Martini glass and garnish with chocolate stick.
Courtesy of master mixologist Ray Srp, Bellagio Resort & Casino, Las Vegas
1 1/2 ounces Hendrick’s Gin
1 ounce Alize Rose
1 ounce Sence Rose Nectar
Garnish: Edible rose petal
Shake and strain into a brandy snifter. Garnish with edible rose petal.
Scent of a Rose
Courtesy of Matthew Weston, resort beverage manager, T. Cook’s Lounge, Royal Palm’s Resort & Spa, Scottsdale, Ariz.
2 - 3 strawberries
1/4 ounce simple syrup
2 ounces Stolichnaya Vodka
1 1/2 ounces St-Germain Elderflower Liqueur
Garnish: Candied gold flakes and 1 strawberry
Muddle strawberries and simple syrup. Add other ingredients and shake. Serve in a chilled Martini glass. Float candied gold flakes on top and garnish with a strawberry.
p.i.n.k. Slip Martini
Courtesy of p.i.n.k. vodka
1½ ounces p.i.n.k. Vodka
1 ounce pomegranate juice
1 ounce ruby red grapefruit juice
1 ounce Champagne
Garnish: 3 raspberries
Combine p.i.n.k. Vodka, pomegranate juice and grapefruit juice over chipped ice and shake well. Strain into a well-chilled Martini glass. Top with Champagne and garnish with three raspberries on a skewer.
Courtesy of McCormick Distilling.
1 ounce Tequila Rose
1/2 ounce white rum
1 ounce chocolate liqueur
1 ounce half-and-half
Shake with ice, strain into Martini glass and garnish with a strawberry.
Courtesy of Monin Gourmet Flavorings
2 ounces Bombay Sapphire Gin
1/2 ounce Monin Elderflower
1 ounce white grapefruit juice
1 lime wedge, squeezed
Garnish: Edible flower
Combine ingredients with ice and shake. Strain into a chilled Martini glass and garnish.
Courtesy of George Sproule, bar manager, Downtown Cocktail Room, Las Vegas
1 1/2 ounces Hendrick’s Gin
1 ounce Domaine de Canton Ginger Liqueur
1/2 ounce ruby red grapefruit juice
1/4 ounce lemon juice
1/4 ounce rock candy syrup
2 dashes Peychaud’s Bitters
Garnish: Grapefruit twist, ginger crisp
Shake and strain into chilled cocktail glass. Garnish with a grapefruit twist with a dehydrated ginger crisp.
Raspberry Mousse Frappe
Courtesy of Lauren Halling, Sheraton Hotel, Petaluma, Calif.
1 tablespoon chocolate sauce
1 1/2 ounces Dole Fresh Frozen Raspberries
1 ounce raspberry liquor
1 ounce white crème de cacao liqueur
1 ½ scoops vanilla bean ice cream
Garnish: raspberries, mint leaves
Spread chocolate sauce on small plate. Invert large wine glass in syrup to coat rim. Chill glass upright until ready to use. Add raspberries, raspberry liquor, crème de cacao and ice cream in blender container. Cover and blend until smooth. Pour into chocolate rimmed chilled glass. Garnish with additional raspberries and fresh mint, if desired.