Chef Donna: Valentine’s Day Cocktails

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We’ve gone back into the archives and revamped a few faves to make these Valentine’s Day cocktails perfect for romance.

Recipe: Grand Monaco

This recipe is reminiscent of that New Years’ toast.  Direct from the creator’s of Grand Marnier® and Veuve Clicquot Brut Champagne, this is the perfect cocktail for toasting to love!

 

Ingredients

1 1⁄2 oz. Grand Marnier® Raspberry Peach

3 ½ oz. Veuve Clicquot Brut Champagne

Preparation

Pour the Grand Marnier® Raspberry Peach into a champagne flute.  Top off with Veuve Clicquot.  Enjoy responsibly.

Recipe: The Angel of Love

Makes 2 cocktails

 

This cocktail is a neat little variation on our Super Bowl Sunday cocktail we demonstrated live on FOX 43.  Inspired by celebrity mixologist Alex Ott, I’ve spiced it up a bit to quench cupid’s thirst

Ingredients:

Ginger Sugar to rim glass

Rosebuds and Petals, to garnish

2 ounces (1/4 cup) (ginger) Snap® Liqueur, OR 2 ounces (1/4 cup) ginger ale

1 ounce (about 1/8 cup) blackberry liqueur (optional)

2 ounces (1/4 cup) cherry infused vodka

Generous splash of cranberry juice

Dry sparkling wine OR club soda

 

Preparation:

Combine ginger liqueur, blackberry liqueur (if using), infused vodka and cranberry juice over ice.  Stir.  Pour into a Ginger Sugar rimmed martini glass.  Add sparkling wine or club soda floater and garnish with a rose petal.

 

 

 Recipe: Spiced Bourbon

Makes 1 cocktail

 

Try this recipe for instant home-made “spiced moonshine”.  Warming and delicious to sip on a winter’s night, this just might be your perfect night cap on a cozy Valentine’s Day.

Ingredients

Star Anise

Cloves

Allspice Berries

Cinnamon Stick – True Ceylon

Ginger Sugar, to rim glass

2 ounces high quality bourbon

1 teaspoon honey

Preparation

Rim your glass with Ginger Sugar.  Carefully pour honey into bottom of glass.  Add bourbon.  Add a few Star Anise, Cloves, and Allspice Berries.  Add the Cinnamon Stick and carefully pour 1 ounce (about 2 tablespoons) very hot water directly over the spices to release aromatics.  Swirl.  Serve.