Whether you're going to celebrate Valentine's day or Galentine's day, why not get the night started with a few fancy cocktails?
Created by world-class bartenders for Diageo Reserve, we have some exclusive recipes to impress your bae on February 14.
They're super simple and amazingly tasty, so if making these drinks is all you do on V-Day, we'll take that as a day well spent:
Ciroc Pink Diamond
• 35ml Cîroc vodka
• 45ml cranberry juice
• 35ml champagne
• 10ml fresh lime juice (around half a lime)
• 1 lemon for the twist
1. Add Cîroc vodka, cranberry juice, lime juice and ice to a shaker and shake for 8-10 seconds.
2. Strain through a fine mesh strainer or sieve into a chilled champagne flute.
3. Top with the champagne.
4. Garnish with an orange twist. To do this, use a vegetable peeler or sharp knife to remove a 1cm-wide strip of peel from the orange (try to get as little pith as possible), twist in opposite directions over the glass to release the oils.
• 35ml Tanqueray No. Ten gin
• 5ml raspberry liqueur
• 10ml fresh lemon juice
• 5ml light Agave nectar
• 2 fresh raspberries
• Soda Water
1. Gently muddle the lemon juice, agave nectar & raspberries in the bottom of your glass.
2. Add Tanqueray No. Ten & raspberry liqueur.
3. Stir ingredients with ice.
4. Top with soda/sparkling water.
5. Garnish with an orange wheel and any red berry.
Ketel One Valentines Blush
• 35ml Ketel One vodka
• 10ml elderflower liqueur
• 20ml cranberry juice
• 10ml fresh lemon juice
• 10ml light Agave nectar
• Mint leaves
• Frozen cranberries
• Soda water
1. Gently muddle the lemon juice, agave nectar & mint leaves in the bottom of your glass.
2. Add Ketel One vodka & elderflower liqueur.
3. ¾ fill a glass with crushed ice.
4. Add frozen cranberries.
5. Stir ingredients.
6. Pack with crushed ice.
7. Top with soda/sparkling water.
8. Garnish with sprig of fresh mint & frozen cranberry.
Don Julio Romance
• 35ml Don Julio Blanco
• 15ml orange liqueur
• 40ml fresh orange juice
• 40ml hibiscus tea
• 5ml hibiscus syrup
• Fresh ginger pieces
1. Make hibiscus syrup by dissolving ½ cup of cane sugar into ½ cup hot hibiscus tea. Leave to cool.
2. Muddle some fresh ginger pieces into bottom of a mixing glass.
3. Add all of the remaining ingredients and half fill the mixing glass with ice.
4. Stir the ingredients until the mixing glass chills to a frost.
5. Strain into a Champagne coupe glass.
6. Garnish with some ginger strips wrapped in orange zest.