15 Romantic Valentine’s Day Cocktails To Try At Home

The Poppy Spritz

A fruity, floral cocktail with sweeter tones, suitable for everyday celebrations. It should be paired with figs & honey or Italian gelato.

Ingredients

100ml Della Vite Prosecco Treviso DOC

25ml Papavero Poppy Liqueur

25ml sparkling water

Method

Add poppy liqueur and sparkling water to a wine glass with ice. Stir briefly, top with chilled Della Vite Prosecco Treviso DOC and garnish with an edible flower or citrus fruit.

Per serving, ladle (60ml) of punch mix into a wine glass and top with chilled Della Vite Prosecco Treviso DOC (60ml).

Rose Petal Martini

An elegant cocktail that was first created by legendary bartender Dick Bradsell (creator of the Espresso Martini and the Bramble).

Ingredients

25ml Lanique

25ml gin

25ml lychee juice

2 dashes Peychauds Bitters

Rose petal (optional)

Method

Combine the Lanique, gin, lychee juice and bitters in a cocktail shaker with ice.

Shake well and strain into a chilled martini glass.

Garnish with a rose petal.

Recipe courtesy of Lanique.

French Kiss

Ingredients

50ml Slingsby Rhubarb Gin

50ml pineapple juice

20ml lime juice

25ml Chambord

Method

Shake all ingredients with ice before straining into a coupe glass.

Recipe courtesy of Slingsby Gin.

Flower Crown

Ingredients

125ml of your favourite, chilled Champagne!

Method

Paint a thin line of honey in a diagonal line around the outside of the glass using a flat brush.

Stick on your edible flowers, or petals of choice (rose petals could work well for Valentine’s) then pop open your Champagne and pour!

Watch ‘how to’ video here

Recipe courtesy of Champagne Bureau UK.

The Botanist Gin Pomegranate Martini

Filled with sweet and delicate gin botanicals and delicious hints of pomegranate – a gin lover’s dream drink.

Ingredients

70ml The Botanist Gin

1 heaping tablespoon fresh pomegranate arils

15ml dry vermouth

Method

Muddle pomegranate arils with gin and allow it to steep (1-2 hours).

Add the infused gin and vermouth to a mixing glass with ice and stir to chill.

Fine strain into a chilled cocktail glass.

Garnish with a sprig of fresh thyme.

Recipe courtesy of Botanist Gin.

La Vie en Rose

Ingredients

50ml vodka         

240ml St Germain liqueur

150ml Monin rose syrup

400ml Perrier

100ml Mumm rosé Champagne      

Method

Place ice cubes in a cocktail shaker then add, in the following order the vodka, St Germain liquer & Monin rose syrup.

Close the shaker and shake for a few minutes. Pour in the Perrier and rosé Champagne.

Recipe courtesy of Terre Blanche, Provence

Playing Gooseberry

Ingredients

35ml Slingsby Gooseberry Gin

15ml elderflower cordial

10ml lemon juice

Top prosecco

Garnish with lemon peel twist.

Method

Build all ingredients in a chilled flute glass.

Recipe courtesy of Slingsby Gin.

The Cointreau Sparkling Margarita

Containing hints of fizz, sweet syrup and citrus freshness, the Cointreau Margarita makes the perfect Valentine’s night tipple – tasting as good as it looks.

Ingredients 

20 ml Cointreau Limited Edition by Vincent Darré

30ml Blanco Tequila

15 ml Fresh Lime Juice

1 Bar Spoon Simple Syrup

1 Shake Edible Pearlescent Powder (optional)

Sparkling Wine

Method  

Pour all ingredients directly into a shaker.

Shake and strain into a chilled flute.

Top with Sparkling wine and garnish with a lime twist.

Recipe courtesy of Cointreau.

La Grande Bellezza

Ingredients

60 ml Martini rosato (infused with tamarind pulp)

20 ml Tequila

5 ml Mezcal

2 dashes of mandarin & Bob’s orange bitter

Violet flowers to garnish

2 ice cubes

Method

Infuse Martini rosato with tamarind pulp (750 ml with 100g) leave infused for 3/4 days.

Prepare the cocktail by pouring all the ingredients into a bottle, which you can keep in the refrigerator. Use a mixing glass and decant 90 ml of pre-batched cocktail using a stirrer and strainer and pour into a coupe glass.

Add two ice cubes and decorate with violet flowers.

Recipe courtesy of Hotel Eden, Rome.

The METAXA Breakfast in Bed

Looking to surprise your loved one with breakfast in bed? Add this smooth and creamy cocktail to the menu, beautifully finished with rose petals, making the perfect treat to start your day.

Ingredients 

50ml METAXA 12 Stars

15ml Cointreau

10ml Crème de Cacao

1 spoon of Rose Marmalade

20ml Lemon Juice

2 dashes chocolate bitters

Method

Shake, double strain and serve in a coupette glass

Garnish with a rose petal

Recipe courtesy of METAXA.

Oh Romeo

Recipe created by Taj Hotels, London.

Lanique Rose Fizz

Perfect for celebrations, the Lanique Rose Fizz adds a floral touch to your favourite Champagne or prosecco with a dash of Lanique.

Ingredients

25ml Lanique

Prosecco, Cava or Champagne

Method

Pour your choice of fizz into a Champagne flute and top with Lanique.

Recipe courtesy of Lanique.

Byblos Royal

Ingredients

25ml cherry liqueur

25ml ginger liqueur

Champagne Brut Rosé

Fresh strawberries (garnish)

Fresh Mint (garnish)

Lime Wedge (garnish)

Method

Mix the cherry and ginger liqueur and top up with Champagne Brut Rosé.

Garnish with fresh raspberries, mint and a lime wedge.

Recipe courtesy of Hotel Byblos, St. Tropez.

Served’s The Champagne Double Take

Celebrate at home in style with a sophisticated tipple offering the perfect balance of sweet and sparkling flavours paired with bold and spicy citrus kicks.

Ingredients  

Served Raspberry: 125ml

Courvoisier Cognac VS: 15ml

Orange Essence: 5ml

Peychauds Bitters: 1 dash

Method 

Combine and shake all ingredients and top up with Served.

Recipe courtesy of Andrea Maiolan, The Connaught.

Tanquerary No. TEN Gimlet

Ingredients

50ml Tanqueray No. TEN

20ml Grapefruit Cordial

Method

Stir

Coupette

Serve with no ice

Add grapefruit peel

Recipe courtesy of Tanqueray No. TEN.