For Valentine’s Day, I’m thinking either champagne or red cocktails… or red champagne cocktails. 🙂 Here’s a round-up of some of my favorites. (Click on the blue words below for more information or to purchase.)

Sorbet Champagne Float

Raspberry Sorbet

Raspberries

Champagne

Place a ball of sorbet in a chilled coupe, top with champagne and berries. Serve with a spoon. You could even serve this for dessert, just use a chilled dessert dish and increase the size of the sorbet scoop. 

Cherry Champagne Cocktail

Luxardo cherries (do not refrigerate or the syrup will crystalize – speaking from experience)

1 oz Cherry liqueur (I used Heering) 

Fresh lemon juice 

5 oz Champagne or Prosecco

Drop a Luxardo cherry in the bottom of a chilled champagne coupe or flute. Use a spoon to drizzle a tablespoon of Luxardo syrup in the glass. Top with 1 oz cherry liqueur and a few drops of fresh squeezed lemon juice (this will enhance the cherry), then top with Champagne or Prosecco. Garnish with a lemon peel. 

Below are two Hibiscus Cocktails. Make the hibiscus concentrate in advance so it has time to chill.

Hibiscus concentrate. If you can find hibiscus flowers that’s great, (available on Amazon) but if not, just pick up a container of natural hibiscus tea at the grocery store. The Republic of Tea is a good brand.

Boil 1 1/2 cups of water, remove from heat

Add 1/4 cup of hibiscus flowers or several tea bags

Let steep for at least 10 minutes until the concentrate is a dark red.

Strain out the flowers and discard. Refrigerate the concentrated tea in a sealed container for up to one week. (I like to store my concentrate in Mason jars.)

Hibiscus Gin Spritz

1 oz Aviation gin or your favorite brand

1 oz Hibiscus Concentrate

4 oz LaMarca Prosecco

2 oz Q club soda

Add all ingredients to a large wine goblet filled with ice. Stir gently. If you’d like, garnish with a lime wheel.

To make your Hibiscus Margarita extra special, make a hibiscus rimmer for your glass. Grind equal parts sugar and dried hibiscus flowers together with a mortar and pestle until you have a fine pink powder. (The sugar helps break down the hibiscus petals.) Then add salt to taste.

Pour a little Cointreau in a plate to wet the rim of your glass and then dip the glass in your hibiscus rimmer. Fill your glass with ice and set aside.

Hibiscus Margarita, combine in a cocktail shaker filled with ice:

1 1/2 oz Patron Silver tequila, or your favorite brand of tequila

1 oz Cointreau

2 oz fresh squeezed lime juice

1 oz hibiscus concentrate

Shake well and strain into your glass with the hibiscus rimmer and ice.

For a non-alcoholic hibiscus cocktail, I love the hibiscus concentrate with lemonade and a splash of club soda.

Cheers!

What are you drinking on Valentine’s Day?

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