Valentine’s Day Cocktail Recipes

Fabulous Arizona gathered Valentine’s Day cocktail recipes from some of our favorite restaurants around town. Try these recipe at home or just stop in to the restaurant to have the bartender make it for you!


Cranberry Manhattan

For the House made Cranberry Purée:
16 oz. fresh cranberries
1 cup sugar
1 cup freshly squeezed orange juice (can substitute with water)

In a saucepan over medium heat, melt the sugar in the orange juice. Add the cranberries and cook over low heat for 10 minutes. Set aside and let it cool. Blend cranberries in a blender, then strain to make the puree.

For the cocktail:
2 oz. Makers Mark
½ oz. sweet vermouth
2 dashes of bitters
2 dashes of House made cranberry puree
3 fresh cranberries

Pour the ingredients into a cocktail shaker with ice cubes. Shake swiftly to chill ingredients. Strain into a chilled cocktail glass. Use a toothpick to spear 3 fresh cranberries and garnish the cocktail with.

Love Me (Bar) Tender

1 oz. St. George Dry Rye Reposado Gin
1 oz. Montenegro
3/4oz. Blood Orange
1/2oz. lime
1/2 oz. orgeat
Egg White
Peychauds bitters
Blood orange slice

Add egg white to dry shaker and shake vigorously to emulsify it. Then add all remaining ingredients, and ice. Shake, and then strain into a coupe. Once the foam settles, add drops of peychauds to the foam and then place small slices of blood orange in between the drops.

Chili Chocolate Martini

1 ½ oz. Stoli Vanilla Vodka
1/2oz Baileys Irish Cream
1/2oz Tuaca (a vanilla/ orange liquor)
1/2 Kahlua (coffee liquor)
Chocolate syrup
Pinch of crushed Arizona chili powder

Take martini glass and rim glass with chocolate syrup (a little goes a long way). Inside martini glass, lightly drizzle chocolate syrup. Pour sugar over chocolate syrup to mold chocolate to glass. In mixing tin, add ice, a small pinch (again, a little goes a long way) of chili powder, Stoli Vanilla, Baileys, Tuaca, and Kahlua. Cover and shake vigorously until you have a nice frosty mixing tin. Double strain (strain contents from tin into a screen over martini glass). Serve as is or have fun garnishing with whip cream and chocolate shavings, or whip cream dollop and cherry. Enjoy relishing in guests or significant’s praises.

The Lost Melody

1 ½ oz. Vodka
¾ oz. Pampelmousse rose
½ oz. Grapefruit Juice
¼ oz. Lemon Juice
2 barspoons coco lopez
Egg white
Rose flower water

Shake all ingredients without ice. Shake with ice and double strain up in coupe. Mist with rose flower water and garnish with rose petals.

Ice Queen

1.5 oz. Reyka vodka
0.5 oz. Art of Age Rhubarb Tea
1.0 oz. Strawberry-white balsamic shrub
1.0 oz. Lemon juice
0.5 oz. Simple syrup

Add all ingredients into a shaker with ice. Shake and strain into coupe. Top with champagne foam. Garnish with fresh cracked black pepper and strawberry slice.

Sex on The Piano

1.5 oz. Stoli Peach Vodka
.5 oz. Midori
.5 oz. Razzmatazz
Splash of cranberry juice
Splash of pineapple juice

Add all ingredients to shaker with ice. Shake and strain into a martini glass and serve with an orange slice.

Strawberry Kisses

2 oz. Ketel One Citroen
½ oz. strawberry puree
1 oz. fresh lemon juice
¾ oz. vanilla bean simple syrup *see below
splash of Kenwood sparkling wine
1 strawberry for garnish

Vanilla Bean Simple Syrup
Add 1 cup sugar and 1 cup water to a small saucepan. Slice one vanilla bean down the center and scrape out the black seeds; add seeds and pod to saucepan. Heat over medium-high heat, stirring occasionally until sugar has dissolved completely and mixture has come to a boil, about 10 to 15 minutes. Remove from heat and pour into a glass container for storage in the refrigerator, up to one week. Yield: 1 cup

Combine all ingredients except wine in a mixing glass and shake. Pour sparkling wine on top, garnish with a strawberry.

The Pink Lady

2 oz Nolet’s Silver Gin
.75 oz hibiscus honey syrup

Hibiscus honey syrup: simmer one cup water with one cup dried hibiscus flowers until a strong tea is made. Add one cup local honey and stir to dissolve. Fine Strain syrup into another container and add 1/2 tsp rosewater.

.75 oz lemon juice
Muddled raspberries

Muddle 4-5 raspberries and honey syrup together in a 16 oz mixing glass. Add lemon juice, gin and ice. Cap with a 28 oz metal shaker and shake hard. Fine-strain mixture over ice in an old-fashioned glass. Garnish with a rose petal or hibiscus flower. Note: an additional .25 oz of syrup can be added to the cocktail if additional sweetness is required.

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