It’s kind of difficult to celebrate Valentine’s Day or Galentine’s Day without some sort of hard spirit, oftentimes wine or champagne. But why not step your game up with fun, festive, or romantic cocktails featuring gin, rum, mezcal, cognac, or rosé?
Sweet & Sour Sling (created by Allison Have of Butter & Scotch)
- 1.5 oz HI-CHEW Watermelon, HI-CHEW Grapefruit, and HI-CHEW Lemon-infused gin**
- 1.5 oz pineapple juice
- .5 oz Cherry Heering
- .5 oz lemon juice
- .25 oz Drambuie
- .25 oz orange liqueur (like Cointreau)
- Dash of Angostura bitters
- Garnish: Fresh pineapple, orange wheel, and lime wedge
Method: Shake all ingredients in a cocktail shaker with ice and strain over fresh ice in a collins glass. Garnish with fresh pineapple, an orange wheel, and a lime wedge. **Infusions: The infusion ratio is one piece of candy per ounce of liquor. Cut the candy into pieces and soak until dissolved.
Buy Me Flowers
- 1.5 oz Bombay Sapphire Gin
- .5 oz honey
- .75 oz lemon juice
- 2 dashes rose water
- 1.5 oz Martini sparkling rosé
- Garnish: 1 rose petal
Method: In a shaker, add the Bombay Sapphire, honey, lemon juice, and rose water. Fill the shaker with ice and shake vigorously to chill. Double strain into a chilled flute or stemmed cocktail glass, and top with Martini sparkling rosé. Garnish and enjoy.
The D’USSE Red Velvet
- 2 oz D’USSE Cognac
- 1.5 oz Créme de Cacao
- .5 oz Simple syrup
- 3 Fresh raspberries
- 3 dashes chocolate molé bitters
- Garnish: 3 Fresh raspberries on a metal skewer
Method: Muddle raspberries and simple syrup in a shaker. Add D’USSE Cognac, Créme de Cacao, and bitters. Shake vigorously with ice. Double strain into a chilled coup glass. Garnish with fresh raspberries on a skewer.
- 2.5 oz Strawberry liqueur
- 1 oz Bombay Sapphire Gin
- .5 oz Triple Sec
- .5 oz Cream
- Garnish: Strawberry
Method: In a shaker, add all the ingredients. Fill the shaker with ice and shake vigorously to chill. Strain into a chilled flute or stemmed cocktail glass. Garnish and enjoy.
Mischief Maker (Created by Elliott Clark)
- 2 oz Spiced rum
- .5 oz Fresh blood orange juice
- .5 oz Cooper & Thief Red Blend Wine Syrup*
- 3 - 4 oz Hot water
- Garnish: Blood orange slice
Method: Combine all ingredients into a glass mug and stir. Garnish with a slice of blood orange. *For the Cooper & Thief Red Blend Wine Syrup: In a medium saucepan, combine 1 cup of Cooper & Thief Red Blend and 1 cup of sugar. For added spice, add in broken cinnamon sticks, all-spice, star anise, and cloves. Bring to a light simmer, and gently stir to dissolve the sugar. Strain out the solid and store the syrup in a glass jar in the refrigerator.