Straight from bartenders: Valentine's Day cocktails

10 February 2017

It's Valentine's Day next week, as you probably already know, and we're sure your bar's menu will be inundated with lovey dovey cocktails for all your couply customers. But if you haven't already got your drinks offering under wrap, we thought we'd give you some inspo - think lots of pink, flowers and fruit...


Bartender: Erik Holmberg
Bar: Trailer Happiness, London

FROM MEXICO WITH LOVE
By Erik Holmberg, Trailer Happiness

Glass: Coupette
Garnish: Flower
Method: Put all ingredients in shaker, dry shake, shake and fine strain into coupette.

35ml blanco tequila
25ml grapefruit juice
15ml Aperol
15ml lime juice
10ml agave syrup
egg white

 

 


Bartender: Steven Young
Bar: Pier64, Penarth

QUIOTE UGLY
By Steven Young, Pier64

Glass: Champagne flute
Method: Shake all liquids (excluding prosecco) in a Boston over ice.
Double strain into champagne flute.
Top with the prosecco.

100ml prosecco
20ml raspberry liquor
15ml 100% agave silver tequila
15ml Love Heart syrup*

*Crush Love Heart sweets into a powder and mix 1:1 with water. Heat in a pan until a syrup, reduce

 


Bartender: Robb Collins
Bar: London Cocktail Club, London

QUEEN OF THE NIGHT
By Robb Collins, London Cocktail Club

Glass: Coupette
Garnish: Lemon zest, rose petal
Method: Fill a large mixing glass with cubed ice, pour all ingredients over and stir. Strain the cocktail into a pre-chilled coupette over the lily flower ice ball. Finish with a zest of lemon.

60ml Snow Queen Vodka
20ml Rosato Vermouth
15ml St Germain
5ml homemade tea syrup*
2 dashes of rose water

lemon zest
lily flower ice ball (optional if you want to impress)

* ( 2:1 syrup with Earl Grey and raspberry tea)


Bartender: Jules Lawrence
Company: Fusion Event Bars, Leeds

THE ROSE
By Jules Lawrence, Fusion Event Bars

Glass: Carat cooler
Garnish: Rose petals
Method: Fill shaker with ice. Add all ingredients except the prosecco. Shake and strain into a carat cooler over ice (or serve without ice in a champagne flute). Top with prosecco and garnish with rose petals

37.5ml Pinkster Gin
25ml grapefruit juice
20ml rose syrup

12.5ml peach liqueur
12.5ml lemon juice
2 dashes of grapefruit bitters
Top with prosecco 


Bartender: Alexander Taylor
Bar: The Dead Canary, Cardiff

VENUS
By Alexander Taylor, The Dead Canary

Glass: Coupette
Garnish: Fresh lemon balm and rose petals
Method: Dry shake ingredients, add ice and reshake, strain into a coupette.

37.5ml Beefeater 24
25ml lemon juice
25ml egg white

15ml Yellow Chartreuse
10ml rose and lemon balm infused Suze Saveur D'Autrefois

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