Amour Rouge

1 Part Grey Goose Vodka
1 Part Pineau des Charentes
½ Part Crème de Cassis
2 tsp. Lemon juice
1 Dash of Angostura bitters
1 Small cluster of red currants
Lemon twist

Fill a cocktail shaker with ice and add all of the ingredients. Shake well and strain into a chilled martini glass. Garnish with a lemon twist and a small cluster of red currants.

To Be Your Valentine

2½ oz. Jalapeño-infused Avion Reposado
½ oz. Light agave nectar
½ oz. Prickly pear syrup
1 oz. DeKuyper Triple Sec
Half of one lime, squeezed

Shake with ice and strain into a glass with a prickly pear sugar rim. Garnish with a lime wedge and a gummy heart.

Fire & Passion

1½ oz. Santera Blanco Tequila
½ oz. Campari
½ oz. Fresh grapefruit juice
½ oz. Fresh lemon juice
¾ oz. Sage simple syrup
Dried sage to garnish

Combine ingredients except Campari in a shaker with ice. Shake vigorously and strain into a rocks glass over a large ice cube. Float Campari on top and garnish with a small bunch of dried sage.

Forbidden Kiss

served at Wolfgang Puck at Hotel Bel-Air

4 Raspberries, muddled
1 Egg white
1½ oz. Hendricks Gin
¾ oz. Fresh lemon juice
¾ oz. Simple syrup
½ oz. Rose elixir
½ oz. Grenadine

Combine liquid ingredients and dry shake without ice to emulsify the egg white. Then, add ice and shake vigorously. Fine strain through a mesh strainer to prevent the raspberry seeds from entering the drink. Garnish with a rose petal-wrapped raspberry.

The Orchid

served at Tao Las Vegas

1½ oz. Stolichnaya Vodka
1 oz. Lemon juice
3 oz. Banzai Bunny Blueberry Sparkling Sake
1 oz. Agave nectar

Mix all of the ingredients together and shake vigorously. Top with blueberry sparkling sake. Garnish with an orchid flower.

Pomp Fizz

1½ oz. Patrón Reposado
¾ oz. Lemon juice
½ oz. Cinnamon syrup
1 Heaping bar spoon of pomegranate seeds
Top with prosecco

Build in a shaker, adding tequila, juice, syrup, seeds and ice. Shake vigorously and fine strain into a champagne flute. Top with prosecco and drop a bar spoon of pomegranate seeds into the drink. Add one dash of angostura bitters to float on top.

Roza

served at MAMO

¼ oz. Dry vermouth
½ oz. Rose cordial
2 oz. Nolet’s Dry Gin

Add all of the ingredients into a mixing glass, add ice and stir well. Pour into a pre-chilled coup glass and garnish with a lemon twist and rose petal.

Strawberry Coupe

served at Center Bar

1½ oz. Fresh strawberry juice
1½ oz. Simple syrup infused with fresh ginger
Top with champagne

Mix ingredients in a coupe glass, top with champagne and garnish with a sliced strawberry.

Sweet Señorita

2 Parts Sauza 901 Tequila
1 Part lemon juice
½ Part agave syrup
5 Raspberries
5 Basil leaves
Splash of club soda
Drop of balsamic vinegar

Muddle raspberries and basil in mixing glass. Add Sauza 901 Tequila, agave syrup and lemon juice. Shake vigorously over ice. Strain into an ice-filled highball glass, top with club soda and a drop of balsamic vinegar. Garnish with a basil sprig.

The Perfect Pear

1 oz. Snow Leopard Vodka
Half of a lemon, squeezed
½ oz. St. George Spiced Pear Liqueur
Splash of simple syrup
Top with prosecco

Shake ingredients and pour into a coupe glass. Top with prosecco or champagne and garnish with a lemon twist.