15 Delicious Rose-Colored Drinks To Celebrate Valentine’s Day
With V-Day vastly approaching, we wanted to share some delicious Valentine’s Day cocktails to impress your valentine/galantine. Whether you are throwing a bash, interested in pre-game drinks, planning a romantic fete, or indulging in some “me time” we have you covered. And since February 14 falls on a Friday this year, you can turn things up with libations all night long. These 15 Easy Valentine’s Day cocktails involve a wide arrange of spirits and bubbly in shades of pink that are oh-so pretty, and will help your Valentine feel special. Cheers to romance!
Hibisco Disco at (Trademark Taste+Grind)
- 2oz Ilegal Mezcal
- 3/4 oz Cherry Hibiscus Syrup*
- 3/4 oz Lime Spritz
- Orange Flower Water
Combine all ingredients in a shaker with ice. Shake, then strain into a Nick & Nora glass. Decorate with edible flowers and glitter.
*Directions for Cherry Hibiscus Syrup:
Steep Hibiscus Tea in simple syrup overnight (longer for a sweeter flavor)
Mix with an equal amount of Cherry Heering
Rumination Cocktail at (Boulton & Watt)
- 5 oz. London Dry Gin
- 75 oz. Lavender syrup
- 5 oz. Benedictine
- 5 oz. Lemon
- 2 dash Peach bitters
- 2 dash Angostura bitters
Add all ingredients into cocktail shaker. Shake all ingredients together and strain into a glass piled high with crushed ice. Garnish with a sprig of lavender.
Rosé Sangria at (Park Avenue Tavern)
- 12 oz Ingoodco Rosé
- 4 oz Acqua di Cedro Liqueur
- 2 oz Strawberry Lemon Syrup*
- 2 oz Fresh Lemon Juice
- Club Soda
- Fresh Fruit: strawberries, apple, orange
Incorporate all ingredients in a pitcher and top with cut apple, strawberries, and club soda. Serve in wine glasses garnished with orange or lemon wheels.
*Directions for : Strawberry Lemon Syrup
- 1.5 Cups Chopped Strawberries
- 1 Cup Sugar
- Pinch of Salt
- ½ Lemon (chopped with peel on)
- 2 – 4 oz Boiling Water
Muddle ingredients together in boiling water to break down the sugar and salt. Allow to sit for 2 hours, then strain the liquid through a double mesh strainer before serving.
- 3 parts Plymouth Gin
- 2.5 parts Lillet Blanc
- 1 part Campari
- 4.5 parts Tonic Water (Fever Tree)
- 7.5 parts Prosecco
- Orange Wheel
Add all ingredients into cocktail glass with ice. Stir and serve. Garnish with Orange wheel.
- 2.5 parts Plymouth Gin
- 1 part Plymouth Sloe Gin
- 1.5 parts Elderflower Liqueur
- 2.5 parts Fresh Pink Grapefruit Juice
- Mumm Champagne
- Grapefruit as garnish
Combine all ingredients into cocktail shaker except the Champagne, and add ice. Shake vigorously, then strain into chilled flute. Top with Mumm Champagne and grapefruit twist.
St. Clements 75
- 2 parts Plymouth Gin
- 2 parts Lillet Blanc
- 1 part Fresh Lemon Juice
- 1 part Fresh Orange Juice
- 0.5 parts Rich Simple Syrup (1:1)
- Mumm Champagne
- Orange for garnish
Add all ingredients into cocktail shaker with ice, except for Champagne. Shake vigorously, then strain into chilled flute. Top with 1.5 parts Mumm Champagne. Garnish with orange twist.
Woodford Reserve DioNYCus
Created by Leanne Kubiez, Cincinnati
- 3 parts Woodford Reserve Double Oaked
- .5 parts Byrrh
- .5 parts Antica Formula
- .25 parts Punch Abruzzo
- .25 parts Angostura bitters
- .5 parts water
- 4-5 dashes Fee Brother’s Plum Bitters
- Pieces of dark chocolate
Include all ingredients into cocktail mixing glass, and stir. Strain and serve into a sherry/corial glass with two pieces of dark chocolate.
Tanteo Tequila Red-Pepper-Ita
- 13/4 oz. Tanteo® Chipotle Tequila
- 1/4 oz. Mezcal
- 3/4 oz. Red Pepper Purée
- 1 oz. Fresh Lime Juice
- 1/2 oz. Light Agave Nectar (or simple syrup)
Combine ingredients into a cocktail shaker with ice. Shake well and strain into an ice-filled rocks glass (smoky salt rim optional). Garnish with a red pepper wedge.
Tod & Vixen’s Dry Gin Negroni 1651
Created by the late, great gaz regan (NY)
- 1.5 oz Tod & Vixen’s Dry Gin 1651
- 1 oz Cocchi Storico Vermouth di Torino
- 1 oz Campari
Compile all ingredients into an ice-filled rock glass. Stir, and then garnish with an orange wedge, and serve.
Sandeman Lover’s Lane
- 1 oz Sandeman Founder’s Reserve Porto
- 3/4 oz Elderflower liqueur
- 3/4 Pomegranate juice
- 1 oz Champagne
Include the first three ingredients into cocktail shaker with ice. Shake very well then strain. Top with champagne and garnish with rose petal and optional edible silver leaf.
Ramazzotti Amaro Chocolate Negroni
- 1 oz Ramazzotti Amaro
- 1 oz Lillet Rouge
- 1 oz Plymouth Gin
- 3 dashes Chocolate Bitters
Place ice cube in rocks glass. Pour over the Ramazzotti then add the Lillet Rouge, Plymouth Gin and dashes of chocolate bitters. To finish, garnish with orange peel and cherries.
Basil Hayden’s® Lemon-Rosemary Punch
Recipe created by Matt Sharp (Houston, TX)
- 1 bottle Basil Hayden’s® Bourbon
- 10 parts Simple Syrup
- 10 parts Lemon Juice
- 2 lemons
- 30 dashes Aromatic Bitters
- Sprig of Rosemary (for garnish)
Combine all ingredients into a large punch bowl with 4 cups of ice. Slice lemons into wheels and add to bowl. Next, stir to chill and ladle into Collins glass with a rosemary sprig.
Knob Creek® Red All Over
Created by Charlie Schott (Chicago, Il)
- 1 ½ parts Knob Creek® Straight Rye Whiskey
- 2 slices fresh cucumber
- 2 fresh strawberries
- ¾ part lemon juice
- ½ part Peychaud’s bitters
- ½ part simple syrup
- Mint leaves, for garnish
Add Knob Creek® Straight Rye Whiskey, cucumbers, strawberries, lemon juice, Peychaud’s bitters and simple syrup to a shaker and muddle well. Shake and double strain into a 9oz Collins glass. Pack glass with crushed ice. Then, garnish with cucumber slice and fresh mint.
- 1/3 oz. Chambord Liqueur
- Sparkling wine of choice
- 1 Raspberry
Pour Chambord into flute glass, top with sparkling wine, finish with a raspberry garnish.
- 8 oz Chambord Liqueur
- 8 oz Cranberry juice
- 2 cold bottles sparkling wine
- Raspberries and/or blackberries
Take two bottles of cold champagne, cranberry juice and Chambord. Pour into a punch bowl or large pitcher. Stir and garnish with raspberries or blackberries.