Lavish drinks for a memorable night
Raise a glass to your loved one this Valentine’s Day with luscious cocktail recipes inspired by the most romantic day of the year. Shake up a dreamy tipple or two to make staying at home extra special.
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
- 20ml Gin
- 15mil Orange juice
- 10ml Campari
- 10ml Strawberry liqueur
- 10ml Elderflower cordial
- Top with Champagne
- Combine all ingredients in a cocktail shaker, shake well and strain into a champagne flute.
- Top with Champagne, sit back and enjoy.
Recipe created by Taj Hotels, London and is usually available to purchase from The Hamptons Bar when the hotel is open.
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.
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