It’s February and love is in the air!
Even if love isn’t something you’re celebrating this month, there’s always a reason to enjoy a tasty drink. If you’re more into cocktails than a bottle of red or white, these fun drinks will make your Valentine’s Day drink of choice feel special.
Hibiscus & Sage Highball
Available at Harold’s at Arlo Soho (NYC)
- 2.5 dashes Sage tincture
- .75 oz. house-made grenadine
- .75 oz. Lime
- 1.5 oz. Hibiscus infused Absolut Vodka
- 3 oz. La Marca Prosecco
Glassware: Highball
Method: Add all ingredients to a mixing tin with ice. Shake vigorously, strain over fresh ice and garnish.
Garnish: Dehydrated Lime Wheel/Sage Sprig
Unlikely Negroni
Available at Dante (NYC)
- 1 oz. Cabeza Blanco tequila
- ¾ oz. Campari
- ¾ oz. Cocchi Torino
- ¼ oz. Kalani coconut liqueur
- ¼ oz. Giffard banana liqueur
- 1 bar spoon of Pok Pok pineapple drinking vinegar
- 1 dropper of Thai chili tincture
Method: Stir and strain
Glassware: Nick & Nora
Garnish: 2 drops of sesame oil on top of a banana chip
The Garden Rose
Available at Gitano Jungle Room (NYC)
- 1 oz Codigo Rose
- .75oz St Germain
- .75oz Simple
- .75oz Lemon
- 4 Shakes Rose Water
- 1 Muddled Strawberry
Method: Shake and Strain into Coupe Glass
Top with Cava
Garnish: Mixed dried flowers
ACME Spritz
Available at ACME (NYC)
- ¾ oz. Cocchi Rosa
- ½ oz. Aperol
- ¾ oz. rose-infused pisco*
- 3 oz. lambrusco
- Cucumber garnish
Glass: Bordeaux
Method: Stir Cocchi, Aperol, and pisco. Top w/ sparkling rose while still in mixing glass. Strain into a Bordeaux glass, over Kold Draft ice
Garnish: 3 cucumber wheels
*Rose Pisco: infuse 12g dried rose flowers into 1 bottle pisco for 20 minutes. Strain.
Bright Lights Big City
Available at The Rum House (NYC)
Created by Kenneth McCoy, Chief Creative Office of Public House Collective (The Rum House, Ward III)
- .075 oz Old Overholt
- 0.75 oz Laird’s Apple Brandy
- 0.5 oz Giffard Rhubarbe
- 0.5 oz Lemon Juice
- 0.25 oz Falemum
- 0.25 oz Demerara
Method: Shake and serve in Collins glass with pebble ice. Top with tonic and 4 dashes of mango bitters.
Garnish: Mint spring
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