We List The Best Cocktails To Celebrate Valentine’s Day

Valentine’s Day brings the opportunity to rejoice in affection with cocktails, no matter if you are in a relationship or single. Although dinner reservations are the norm, many are ditching the prix fixe Vday themed menu and celebrating at home. To celebrate whether you are planning an intimate gathering for two, or a soiree for your squad, a themed drink embodying all the red and pink goodness of February 14 is in order. Therefore, we have some options to try this Valentine’s Day.

BLEEDING HEART

Ingredients:

• 1 cup Van Gogh Pomegranate
• 1 750ml bottle LBD Cabernet Sauvignon
• 1 lemon sliced
• I orange sliced
• 1 cup fresh blueberries
• 12 oz. club soda

Method:

Combine all ingredients except club soda in a large bowl or pitcher and chill. When ready to serve add club soda, stir, and pour into individual glasses.

SERENADE

Ingredients:

• 2 cups Van Gogh Pomegranate
• 3 cups lemonade
• 1/2 cup of club soda (or top to taste)

Method:

Combine ingredients in a pitcher or punch dispenser with ice. Add lemon wheels for color. Serve over ice with a lemon wedge and mint.

LE PUNCH

Ingredients:

• 3 oz. Ron Abuelo Añejo Rum
• 3 oz. Guava Juice
• 3 oz. Orange Juice
• 3 oz. Pineapple Juice
• 1/2 oz. Grenadine
• 3 dashes Angostura Bitters

Method:

Stir all ingredients together in a mixing glass and then pour the mixture into two tall glasses. Garnish with a peeled blood orange wheel and orange twist.

CHOCOLATE COVERED RASPBERRY MARTINI

Ingredients:

• 4 oz. Van Gogh Raspberry
• 2 oz. Van Gogh Dutch Chocolate
• 1 1/2 oz. Crème de cassis

Method:

Add all ingredients into shaker and add ice. Shake ingredients very well. Strain into two chilled martini glasses. Garnish with raspberries on a pick.

FORBIDDEN FRUIT

Ingredient:

• 4 oz. Van Gogh Wild Appel Vodka
• 2 oz. cranberry juice
• 2 oz. pineapple juice
• 2 oz. apple juice

Method:

Add all ingredients to a mixing glass and stir well with ice. Strain mixture over fresh ice into two tall glasses. Garnish with an apple slice.

BLUSH APPLE MARTINI

Ingredients:

• 1 3/4 oz. Caorunn Gin
• 1 1/4 oz. Pressed Apple juice
• 3/4 oz. Lemon juice
• 1/4 oz. Gomme syrup
• 3 raspberries, for garnish

Method:

Add all ingredients to a cocktail shaker with ice; shake and strain into a chilled martini or coupe glass. Garnish with raspberries on a cocktail pick.

HONEY BE MINE

Ingredients:

• 1 1/2 oz. Van Gogh Vodka
• 1/2 oz. honey syrup (equal parts honey and warm water, dissolved)
• 1/2 fresh squeezed lemon
• 2 oz. sparkling water
• 1 strawberry

Method:

Muddle strawberry in the bottom of a mixing glass. Add vodka, honey syrup and lemon juice and shake well with ice. Strain over ice into rocks glass. Top with sparkling water. Garnish with a mint sprig and lemon wheel.

CAITHNESS COBBLER

Ingredients:

• 1 3/4 oz. Old Pulteney Stroma Liqueur
• 4 blackberries
• 1/4 oz. Crème De Mure
• 3/4 oz. Port
• 1/4 oz. Vanilla syrup

Method:

Add 2 blackberries and remaining ingredients to shaker, muddle together, add ice and shake for 10 seconds. Strain over cracked ice and garnish with remaining blackberries and mint sprig.

HONEY POMPOM

Ingredients:

• 1 1/2 oz. Van Gogh Pomegranate Vodka
• 3/4 oz. pomegranate juice
• 1/2 oz. fresh lemon juice
• 1/4 oz. honey syrup (equal parts honey and warm water, dissolved)

Method:

Combine ingredients in a cocktail shaker. Shake well with ice and strain over ice into a rocks glass. Garnish with a lime wheel.

GOODNESS ROSE

Ingredients:

• 2 oz. Caorunn Gin
• 1 barspoon Raspberry jam
• 5 drops Rose water
• 3 drops Orange bitters
• 1 1/4 oz. Pink grapefruit juice

Method:

Shake and strain with cubed ice into an Old Fashioned glass, then add crushed ice on the top. Garnish with a lemon twist and rose petal.

LOVIN’ THE BLUES

Ingredients:

• 2 oz. Van Gogh Açai-Blueberry Vodka
• 1/2 oz. cranberry juice
• 1/2 oz. fresh lime juice
• 1/2 oz. honey syrup (equal parts honey and warm water, dissolved)
• 5 blueberries

Method:

Muddle the blueberries in the lime juice and honey syrup. Add remaining ingredients with ice and shake well. Strain into a martini glass. Garnish with two raspberries and a lime wheel on a cocktail pick.

LBD MINT ROSÉ

Ingredients:

• 4 oz. of LBD Rosé
• 1/2 oz. of Elderflower Liqueur
• 4 fresh mint leaves
• 3/4 oz. simple syrup

Method:

In a shaker muddle mint with simple syrup. Add ice. Add raspberries to stemless wine glass. Pour all ingredients over raspberries.

THE BOUDOIR

Ingredients:

• 1 oz. Ron Abuelo 7 Años
• 3/4 oz. Van Gogh Cool Peach Vodka
• 1 oz. Sparkling Wine
• 1 tsp Maraschino Liqueur
• 1/2 oz. Pineapple Juice
• 1 tsp Homemade Grenadine

Method:

Pour all ingredients into a cocktail shaker mixed with ice and shake vigorously. Strain into chilled cocktail glass and garnish with a brandied cherry.

WEE PINK ROSE

Ingredients:

• 1 1/4oz. Caorunn Gin
• 1/2 oz. Lemon juice
• 1/4 oz. simple syrup
• 2 strawberries
• 3/4 oz. Sauvignon Blanc
• 1/2 oz. Rose Liqueur or Rose Syrup
• 1/2 egg white

Method:

Muddle strawberries well, add remaining ingredients and shake well with ice. Fine strain into a flute. Garnish with a slice of strawberry.

CRANACHAN COCKTAIL

Ingredients:

• 1 1/4 oz. Caorunn Gin
• 1/2 oz. Calvados
• 1/2 oz. Honey Syrup
• 1/2 oz. Fresh squeezed lemon juice
• 5 raspberries
• 3/4 oz. Pasteurized egg white
• Soda water

Method:

Shake first six ingredients then double strain into a highball glass filled with ice and top with soda water. Garnish with a cinnamon stick and dust with cinnamon sugar.

Photos: Courtesy