What tipples will you be serving on Valentine’s Day? We say, forget the wine and Champagne, February 14th is about sharing the cocktail love.
The Cocktail Lovers podcast, Valentine’s Day Bonus Episode – listen here!
In this bonus episode, we ask five drinks industry couples to tell us what they’ll be making for each other on Valentine’s Day. And for the ultimate food and drinks pairing ideas we go straight to the top, seeking expert advice from chef Adam Handling. Listen and learn about everything from how to cook the perfect steak, his favourite cocktail to pair with lobster and his ultimate cocktail and food menu to serve on Valentine’s Day.
What we’re mixing:
Bottled Sharing Dry Martini
Ingredients:
450ml London dry gin
125ml Dry vermouth
160ml mineral water
Lemon twists, olives or cocktail onions to garnish
Method:
Add all ingredients to a clean 750ml bottle and shake gently to combine. Leave in the freezer for a couple of hours or overnight. Serve in chilled cocktail glasses and garnish with either the lemon twists, olives or cocktail onions.
From ‘Batched & Bottled Cocktails To Make Ahead’ by Max and Noel Venning.
The Cocktail Lovers theme music is by Travis ‘T-Bone’ Watson
Celebrating Valentine’s Day with some of our favourite industry cocktail couples
Margarita makes Giacomo…
Mediterranean Treasure
Ingredients:
50ml vodka
20ml fino sherry infused with oyster leaf
5ml elderflower liqueur
17.5ml lemon juice
12.5ml agave syrup
5ml egg white
6-7 coriander leaves
Method:
Shake and double strain into a sea shell. Garnish with smoked sea salt rim and oyster leaves. Serve inside a treasure box with smoked mediterranean herbs.
Giacomo makes Margarita…
Punch in a bottle
Ingredients:
30ml tequila
30ml mezcal
30ml lime juice
15ml agave syrup
5ml green jalapeno source
20ml fino sherry
Method:
Gassified with CO2 and served sparkling in a bottle.
Roisin makes Edmund…
Gibson
Ingredients:
60ml Tanqueray
15ml Noilly Prat
3 cocktail onions
Method:
Stir over ice and strain into a chilled martini glass. Garnish with cocktail onions.
Edmund makes Roisin…
Carmen
Ingredients:
60ml Olmeca Altos Blanco infused with blue corn
20ml Lime sherbet
20ml fresh lime juice
Method:
Shake all ingredients over ice and strain into a chilled glass filled with ice.
Ran makes Janah…
Bamboo Fix
Ingredients:
40ml Fino En Rama
40ml NPU Amontillado
5ml Pedro Ximenez
2 dashes absinthe
Method:
Stir all ingredients over ice and strain into a chilled cocktail glass.
Janah makes Ran…
“Anything he would ask me for!”
Philip makes Elayne…
Rosita
Ingredients:
45ml blanco tequila
15ml Campari
15ml Baldoria dry vermouth
15ml Method sweet vermouth
Method:
Build in a rocks glass over an oversized ice cube and stir. Garnish with a grapefruit zest, zested and discarded.
Elayne makes Philip…
Gibson
Ingredients:
45ml Dorothy Parker gin
45ml Perry’s Tot Navy Strength gin
22.5ml Baldoria dry vermouth
Method:
Stir for 45 seconds, serve up in a frozen glass, and garnish with as many chilled Mezzetta cocktail onions as fit on a cocktail pick.
Deano makes Emma…
Pink Negroni
Ingredients:
25ml Banhez mezcal
30ml Cocchi Rosa infused with rosehip
20ml Rinquinquin
5 drops eucalyptus tincture
Eucalyptus leaf to garnish
Method:
Build all ingredients in a rocks glass filled with ice. Garnish with the Eucalyptus leaf.
Emma makes Deano…
Don Julio 1942 Old Fashioned
Ingredients:
60ml Don Julio 1942
5ml agave
Large dash of bitters
Orange zest to garnish
Method:
Stir down over ice to perfect dilution and serve in a rock glass filled with ice. Garnish with an orange zest twist.
Perfect pairings for Valentine’s Day dining at home with Adam Handling
see adamhandling.co.uk
Catch up with previous episodes of The Cocktail Lovers Podcast
You can hear all previous episodes of The Cocktail Lovers podcast here.
Season 3 of The Cocktail Lovers podcast is coming 24th February. Be warned: it’s going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews from around the world, great books and more fabulous products. Subscribe wherever you get your podcasts.
