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Valentine's Day Cocktails

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Whether you are single or coupled up this Valentine's Day, cocktails are a definite must for both a romantic night or a Galentine's night with your best friends. Watching Bridget Jones Diary and drinking an excessive amount of sparkling wine was my Valentine's Day tradition for many years when I was single. 

Last year was the first time in years that I was in a relationship and went out for the obligatory couples dinner. Where I felt like a sardine packed in the restaurant just through the motions. This year I plan on staying home, watching a cheesy romantic comedy, eating chocolates and drinking delicious cocktails. 

Here are my favorite cocktails to celebrate the Hallmark holiday.


Photo from Lights Camera Catwalk 


This is a super simple drink to make. Mix your favorite Rose with pomegranate juice and a splash of club soda and viola you have a delicious and refreshing drink. 

 Photo and recipe from What's Gaby Cooking



For Strawberry syrup:

3/4 cup strawberries

1 cup granulated sugar

2/3 cup water


For the lemonade:

6 cups cold water

1 cup freshly squeezed lemon juice (from about 7 medium lemons)

1 ½ - 2 cups Vodka

Strawberries, for garnish

1 medium lemon, thinly sliced, for garnish




    1. Place the strawberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer until the strawberries are just starting to fall apart, about 10 to 12 minutes.

    2. Pour the strawberry mixture through a strainer and gently push on the solids to release all of the liquid; discard the solids. Let the syrup cool slightly, about 15 minutes. Refrigerate until cold, about 30 minutes more.

    3. Place the strawberry syrup in a pitcher. Add the cold water and lemon juice and stir to combine. Add vodka and refrigerate until ready to serve.

    4. Serve over ice and garnish with lemon slices and additional strawberries


     Photo from Supergolden Bakes



    6 mint leaves plus extra sprigs to decorate

    ½ lime, cut into wedges

    2 tsp sugar simple syrup 

    3 raspberries

    30ml | 1oz white rum

    (for a stronger cocktail, double the rum)

    1tbsp cherry brandy (or Chambord)

    tonic water to top up (or use soda water)



      1. Muddle the mint leaves, lime wedges, raspberries and sugar syrup in a highball glass – try to extract as much juice and flavour as possible.
      2. Add plenty of ice – crushed preferably. Pour the rum and cherry brandy over the ice and stir well.
      3. Top up with tonic water, decorate with a mint sprig and serve.


      Photo from Food & Wine 



      For Pineapple Syrup:

      1 1/2 pounds peeled fresh pineapple chunks

      2 tablespoons packed dark brown sugar


      For Mojito:

      1/2 pound diced fresh pineapple (2 cups)

      1 cup lightly packed mint leaves, plus sprigs for garnish

      2 cups white rum

      3/4 cup fresh lime juice


      1 1/4 cups chilled club soda

      Lime wedges, for garnish



             1. In a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids; discard the solids. Let the syrup cool; you should have about 1 1/3 cups.

              2. In a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.

        Photo by Half Baked Harvest



        2 tablespoons rose water * optional

        2 tablespoons fresh lemon juice

        1 1/2-2 ounces vodka omit to make a mocktail!

        1-2 tablespoon honey or to taste (use agave if vegan)

        a few drops of blood orange or pomegranate juice for color (optional)

        3/4 cup sparkling water or more to taste

        fresh roses for garnish (optional) 


        Combine all the rose water, fresh lemon juice, vodka, honey and blood orange or pomegranate juice (if using) in a cocktail shaker and fill with ice. Shake until combined and then strain into a glass. Pour in the sparkling water. Garnish with fresh roses. DRINK!


        Photo by Taste of Home 


        1-1/2 cups champagne
        1/2 cup no-pulp orange juice
        1 cup vanilla ice cream

        1. Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute.
        2. Stir in 1/4 cup vanilla ice cream.  Repeat with remaining ingredients.


        Dylan's Candy Bar