Celebrate Valentine's Day with the Chocolatini, Bacon Sour or the Cruzan Kiss Kiss cocktail.
Talk about timing! Valentine's Day is Saturday this year. This is a good thing, because you've got an entire day to devote to getting ready for a big date or party. Whether you're having an anti-Valentine's Day bash, a party to celebrate Cupid, or an intimate dinner, you'll want to raise a glass and celebrate
I've rounded up cocktail recipes that are perfect for the day. There's bacon infused cocktails. Vodka cocktails, bourbon based and more. I've even found guy and gal themed cocktails.
2 oz. whipped vodka
4 oz. Cascade Ice Pink Grapefruit
Mix 1 oz. of whipped vodka, 4 oz. of Cascade Ice Pink Grapefruit, the juice of a lemon wedge and a handful of ice in a mixer. Pour the cocktail into a chilled glass and garnish with lemon wedges.
2 parts Sauza® Blue Silver 100% Agave Tequila
½ part fresh lemon juice
¼ part agave nectar
¼ part ginger syrup
1 tsp. puréed canned chipotle in adobe
½ lime, quartered lengthwise
1 strip red bell pepper, for garnish
1 small piece beef jerky, for garnish
Combine lemon juice, agave nectar, ginger syrup, chipotle purée, and lime wedges in a cocktail shaker and muddle together. Add ice and tequila, and stir. Pour into a cocktail glass and garnish with bell pepper and beef jerky.
[To make your own ginger syrup, boil ⅓ cup sugar and ½ cup water with one 2” piece of peeled and smashed ginger for 5 minutes. Strain and refrigerate.]
Basil Hayden’s ® Bacon Sour
1 1/3 part Basil Hayden’s Bourbon
1 part St-Germain® Liqueur Infused with Applewood Smoked Bacon (recipe included below)
1 part Freshly Squeezed and Strained Lemon Juice
1/2 part Diluted Maple Syrup (1:1 ration of Vermont Grade A Medium Amber Syrup to water)
1 dash Peychaud’s® Bitters
1/4 part Pasteurized Egg White
Combine Basil Hayden’s Bourbon, bacon-infused St-Germain®, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice. Stain over fresh ice into a double old-fashioned glass. Garnish with an orange slice and a piece of St-Germain® infused Applewood smoked bacon.
Bacon Infused St-Germain®
9 Thick Slices of Applewood Smoked Bacon
2 750 ml bottles of St-Germain® Liqueur
Cook bacon in the oven until it is crispy on the outsides but still chewy in the center. Place bacon on paper towel to remove some of the rendering. Place cooked bacon in a glass jar with two 750 ml bottles of St-Germain® and allow it to infuse for 24 hours at room temperature. Remove bacon. Place liqueur in the freezer so renderings congeal and you can remove them. Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible. Repeat freezer step if needed and strain again. Refrigerate until ready for use.
Chocolatini, Cruzan Kiss Kiss, Bac-In Love Margarita and more up next!
2 oz. Wild Turkey® 101
1/2 oz. Carolans® Irish Cream
1/2 oz. of Irish Mist®
1 oz. Heavy Cream or Ice Cream
Combine ingredients, shake with ice and serve in a chilled martini glass. Garnish with shaved chocolate.
Cruzan® Kiss Kiss
2 parts Cruzan® Single Barrel Rum
1 part DeKuyper® Triple Sec
1 splash Lemon Juice
Combine ingredients and shake with ice in a mixing glass until chilled. Stir in and pour over ice into a sugar-rimmed cocktail glass.
3 parts Sauza® Blue Reposado 100% Agave Tequila
1 quart canning jar
1 pound of bacon
1 part frozen limeade
1 part water
1 ½ parts light beer
Bacon- Infused Tequila Preparation:
Cook the bacon in a frying pan until it is crisp and the fat is rendered. Remove the bacon and let drain on a plate with paper towels. Remove the liquid fat from the pan and strain, set aside to cool. Sterilize your canning jar in boiling water. Fill clean jar with 3 cups Sauza® Blue Reposado. Once the fat has cooled slightly add it to the container. Finally add 2 pieces of the cooked bacon. Seal the jar and set to infuse for five days in your refrigerator. The fat and liquid will separate.
When you are ready to use your Bacon-Infused Tequila, skim the fat from the top and strain through a double cheese cloth. Set aside 1 ½ parts of Bacon-Infused Tequila to use for your margarita, and store the rest in the refrigerator for later use.
Margarita Preparation: Combine 1 ½ parts of Bacon-Infused Tequila, frozen limeade, water and light beer. Stir gently and enjoy!
1 oz. Wild Turkey® Bourbon 101
1/2 oz. Peach Liqueur
3 dashes bitters
Combine Bourbon, peach liqueur and bitters in Champagne coup and top off with Champagne.
Knob Creek® Ginger Twist
Created by Celebrity Chef Michael Symon
1 ½ Parts Knob Creek® Rye Whiskey
¾ Part Fresh Lemon Juice
¾ Part JDK & SonsTM Fleur Handcrafted Elderflower Liqueur
Add Knob Creek® Rye, fresh lemon juice and elderflower liqueur into a cocktail shaker with ice. Shake ingredients and strain into Collins glass filled with ice. Top with ginger beer and garnish with an Angostura® Bitters Floater.
1 part Sauza® Blue Silver 100% Agave Tequila
2 parts JDK & Sons™ 03 Premium Orange Liqueur
5 cherries (pitted and stemmed)
1 tbsp agave nectar
1 part fresh lime juice
1 part club soda
Muddle together cherries, lime juice and agave nectar. Strain into shaker. Add in orange liqueur, tequila, and ice and shake. Top with club soda and garnish with cherries.
1 1/2 parts Cruzan® Black Strap Rum
1 part Cruzan® Velvet Cinn™ Horchata with Rum
1/2 parts Coco Lopez® Cream of Coconut
Combine all over crushed ice and stir. Garnish with fresh grated Nutmeg.
Love Potion Pizzaz
2 oz. Cascade Ice Pomegranate Berry
1 oz. Vodka or club soda
Mix them,then add the cherries as a garnish.
1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Strawberry Liqueur
½ part (chilled) rose champagne
½ part limeade
1 tbsp. sugar
1 lime wedge
Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute. Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.
1-1/2 oz. Wild Turkey® 81
1 oz. Campari®
1 oz. Lillet® Blanc
2 dashes of orange bitters
Spritz of orange blossom water
Orange twist for garnish
Fill a shaker with ice and add 1 1/2 oz. Wild Turkey 81, Campari and Lillet Blanc. Stir gently and add two dashes of orange bitters. Discard the ice. Spritz orange blossom water into the glass. Strain the cocktail into the glass with fresh ice. Garnish with an orange twist.
1 1⁄2 parts Laphroaig® 10-Year-Old Scotch Whisky
3⁄4 part DeKuyper® Crème de Cacao Dark
1 1⁄2 parts Heavy Cream
2-3 dashes Orange Bitters
Shake vigorously with ice and strain into a chilled stemless cocktail glass. Garnish with fresh shaved chocolate.
1 ½ oz. Chase Marmalade Vodka
½ oz. Amaretto
½ oz. Double cream
2 mint leaves
Muddle strawberries and mint together. Add remaining ingredients to the strawberry/mint muddle. Add ice. Shake well and strain into a coupe glass. Garnish with a strawberry.