A Toast to Love! 15 Cocktail Recipes Perfect for Valentine’s Day

Valentine’s Day is just around the corner, and what better way to embrace the romance than by sharing a couple of cocktails with that special someone? Whether you’re planning a cozy night in with your significant other or having a heartwarming get-together with friends, the perfect drink sets the scene for a memorable toast to love!

From classic concoctions to innovative pink-hued creations, here are 15 cocktail recipes (plus one bonus mocktail punch) to help elevate your Valentine’s Day celebrations.

Rhubarb & Juliet

• 1.5 oz Warners Rhubarb Gin
• 6.5 oz Rose lemonade
• Garnish: Strawberry

Fill a copa glass with ice. Pour in your gin, then top up with rose lemonade. Gently lay your strawberry on the surface, resting it on the ice, so you can enjoy the aroma of the fruit with every sip.

Singapore Sling

• 1.5 oz ENGINE Gin
• 0.5 oz Cherry brandy
• 0.25 oz DOM Bénédictine
• 0.25 oz Triple sec
• 2 oz Fresh pineapple juice
• 0.5 oz Fresh lime juice
• 1 Dash Angostura aromatic bitters
• Garnish: Slice of pineapple and sage leaf

Add ingredients to a cocktail shaker with ice. Shake and double strain into a chilled highball glass with fresh ice. Garnish with a slice of pineapple and a sage leaf.

Hendrick’s Pink City Moon

• 2 parts Hendrick’s Gin
• 0.5 part Rose syrup
• 0.5 part Lemon juice
• 1.5 part Cranberry juice
• Edible Glitter

Add all ingredients to a shaker and shake well for about 45 seconds. Add in the ice and shake again for about 30 seconds. Strain the mixture into a coupe and garnish with edible glitter.

Valentine Cheers

• 1.5 parts Gray Whale Gin
• 1 part Pear juice
• 0.5 part Simple syrup
• 0.5 part Fresh lemon juice
• 3 parts Josh Prosecco
• A few green grapes
• Garnish: 2 green grapes and a rosemary sprig

Set aside 2 green grapes for garnish. Combine the remaining ingredients, except for the Prosecco, in a cocktail shaker. Lightly muddle the grapes, then shake vigorously. Double strain into a champagne flute and top with Josh. Garnish with a rosemary sprig skewered with grapes.

Rosemary Gimlet

• 3 oz Harmony Gin
• 0.25 oz Rosemary syrup
• 0.25 oz Fresh lime juice
• Maple sugar rim (optional)
• Garnish: Rosemary sprig

Pour all ingredients into a shaker over ice and shake until well chilled. Rim half the edge of a coupe glass with maple sugar and then strain the cocktail into the glass, garnishing it with a rosemary sprig.

Raspberry Bramble

• 1.5 oz Samuel Maverick Texas Dry Gin
• 5 Muddled raspberries
• 0.75 oz Lemon juice
• 0.75 oz Simple syrup

Combine the shaken and strained ingredients over a long rock of ice in a Collins glass and top with club soda. Enjoy!

Falling In Love

• 1.5 oz Stray Dog Gin
• 0.5 oz Honey and jasmine syrup*
• 0.5 oz Lemon juice
• Top off with Prosecco
• Garnish: Firestick flower

Combine gin, lemon juice and syrup in a cocktail shaker full of ice. Shake for about 10–15 seconds before straining into a chilled Champagne flute and topping it off with cold Prosecco. Garnish with a firestick flower (or another red garnish of choice, such as cherries or sliced strawberries). This cocktail is available at Après SUMMIT One Vanderbilt in New York City.

*Honey and Jasmine Syrup Recipe:

• 1 cup water
• 1 cup honey
• 2-3 jasmine tea bags (or 2 tablespoons loose jasmine tea)

Bring 1 cup of water to a boil and steep jasmine tea bags or loose jasmine tea in the hot water for 5–7 minutes until a fragrant infusion is achieved; then, remove the tea bags or strain out loose tea leaves.

In a saucepan, combine the jasmine-infused tea with 1 cup of honey, heating the mixture over medium heat. Stir continuously until the honey dissolves into the tea. Reduce the heat to low and simmer for an additional 5–7 minutes for a thorough jasmine flavor infusion.

Allow the syrup to cool, and if loose tea was used, strain again through a fine-mesh sieve or cheesecloth. Transfer the honey and jasmine syrup to an airtight container and store in the refrigerator for up to two weeks.

Glendalough Rose Martini

• 1.5 oz. Glendalough Rose Gin
• 0.5 oz. Dry Vermouth
• 0.5 oz. Elderflower liqueur
• Garnish: Lemon twist

Combine ingredients in a mixing glass with ice and stir until very cold. Strain into a martini glass and garnish with a lemon twist.

Eros Arrow

• 1.5 oz Stray Dog Wild Gin
• 0.75 oz Verino Mastiha liqueur
• 0.75 oz Fresh lemon juice
• 0.5 oz Simple syrup
• 3 muddled strawberries

Shake and strain into a coupe glass and garnish with rose petals. This cocktail is available at Molyvos in New York City.

Rosé Martini

• 2 oz No.3 London Dry Gin
• 0.5 oz Lustau Rosé Vermut
• 1 Pink grapefruit

Stir all ingredients with ice and strain into a chilled coupette glass. Garnish with a pink grapefruit twist.

Flora Adora Clover Club

• 2 Parts Flora Adora
• 1 Part Lemon juice
• 4/5 Parts Raspberry syrup
• 1 Egg White
• Garnish: Fresh raspberries

Add all the ingredients to a cocktail shaker. Add ice, shake very well and finely strain into a cocktail glass.

Goodbye Roses

• 1 oz iichiko Saiten
• 0.75 oz Cocchi Rosa
• 0.5 oz Gin
• 0.5 oz Giffard Pamplemousse
• 1 oz Lemon juice
• 0.75 oz Grenadine
• 0.75 oz Egg white
• Garnish: Dried rose petals

Combine all ingredients and dry shake, then shake with ice. Double strain into a large coupe glass and garnish with a pinch of dried rose petals in the center of the glass. Crafted by Head Bartender Cameron Winkelman, this creation is available at the Manhatta restaurant in New York City.

Angel Face

• 1 oz Luxardo London Dry Gin
• 1 oz Luxardo Apricot Albicocca Liqueur
• 1 oz Calvados
• Garnish: Lemon twist

Stir all the ingredients with wet ice. Strain into a coupe glass, and garnish with a lemon twist.

Pioneer of Aviation

• 1.5 oz Monkey 47 Gin
• 0.5 oz St-Germain Elderflower Liqueur
• 0.75 oz Fresh grapefruit juice
• 0.75 oz Fresh lime juice
• 0.75 oz Lavender syrup
• 0.75 oz Butterfly pea tea
• Garnish: Edible flowers

Pour all ingredients into a shaker with ice and shake well. Pour into a highball glass filled with ice. Garnish and serve. This recipe was created by Jose R. Rodriguez, General Manager at COA Signature Restaurant at Dorado Beach, a Ritz-Carlton Reserve.

Coming Up Roses

• 2 oz Empress 1908 Elderflower Rose Gin
• 0.75 oz Fresh lemon juice
• 0.5 oz Lillet Rosé
• 0.5 oz Raspberry syrup
• Egg White
• Garnish: Fresh raspberries

Add the ingredients to a cocktail shaker and shake without ice to emulsify the egg white. Add ice to the tin, then shake again. Strain into a chilled cocktail glass. Garnish with fresh raspberries.

Bonus: La Pom Mocktail Punch

• 3 cups non-alcoholic sparkling wine Champagne
• 8 cans LaCroix Curate Cerise Limon
• 6 oz Light pomegranate juice
• Sliced fruits and berries

Mix all the ingredients in a punch bowl or pitcher. This recipe is perfectly suited for a larger Valentine’s Day gathering.

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