A short intro today. I am heading out to prepare a special dinner. For two. Here's a few drinks you can mix for your own Valentine. Because sometimes you need a little liquid lubrication...

St. Valentine's Day Massacre
1 1/2 oz. vodka
1 oz. Campari bitters
1/2 oz. lime juice
1 tsp superfine sugar
1 oz. cranberry juice




Fill a shaker 2/3 with ice. Add all ingredients. Shake. Strain into a martini glass. Add a lemon twist.
[From the book The Daily Cocktail - 365 Intoxicating Drinks and the Outrageous Events that Inspired Them, by Dalyn Miller and Larry Donovan]

The Sweetheart
1.5 oz. Cuervo Citrico*
Splash of sour mix

Add Citrico and sour mix to shaker. Shake and strain into a shot glass. Add lemon wedge and sugar on rim.
[*Cuervo Citrico is their new flavored tequila with hints of citrus.]

Valentine’s Kiss
1 1/2 oz. Jose Cuervo Especial
2 oz. Chilled Cranberry Juice
2 oz. Chilled Apple Juice
Club soda or seltzer

Fill a glass with ice. Add tequila, cranberry juice, and apple juice. Top off with soda.


Plymouth Pom-Star
1 1/2 oz. Plymouth Gin
1 1/2 oz. Pomegranate Juice
1.5 oz. Passion Fruit Juice
Squeeze of lime

Fill a tall glass with ice, add Plymouth Gin and top with equal parts pomegranate and passion fruit juices.  Add squeeze of lime and then stir.

Godiva Peppermint Kiss
1 oz. Godiva Chocolate Liqueur
1 oz. Rumple Minze
1 sprig mint

Add Godiva Chocolate Liqueur and Rumple Minze to ice-filled rocks glass
and stir. Garnish with mint sprig

[Courtesy of www.thebar.com]

Gin & Sin
50 ml Plymouth Gin
50 ml fresh lemon-lime juice
Splash of Chambord

Add the three ingredients to a martini shaker with ice. Shake until chilled. Strain into a martini glass and garnish with lime wedge.
[Developed by bartender Jason Ash from AVA Lounge on top of the Dream Hotel in NYC.]


Cherry Truffle Martini
3 oz. cherry vodka
2 oz. of crème
1 oz. of grenadine
Touch of heavy cream
Truffle garnish

Add the first four ingredients to martini shaker with ice. Shake until chilled. Strain and serve up in a martini glass, garnish with truffle in bottom of glass.
[From Anthony Casagrande, director of cocktail development for the Night Hotel in NYC.]