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
Method: Put all ingredients in shaker, dry shake, shake and fine strain into coupette.
35ml blanco tequila
25ml grapefruit juice
15ml lime juice
10ml agave syrup
Bartender: Steven Young
Bar: Pier64, Penarth
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.
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
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
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
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
By Alexander Taylor, The Dead Canary
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