Pink rules the day for Valentine’s cocktails

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Whether using hibiscus, rose liqueur, rosé wine, raspberries, pomegranate or cranberry juice, pink remains the go-to colour for Valentine’s Day cocktails. Here we provide a few ideas from premium spirits brands.

For Brockmans Gin, its recipe for a romantic drink, the Purple Spring, uses both a berry-flavoured cider and beetroot juice which, as its name suggests, veers more to purple than pink (pictured top).

Purple Spring
50ml Brockmans Gin
45ml Beetroot juice
200ml Rekorderlig Wild Berry Cider
Shake the Brockmans and beetroot juice with ice. Strain into a stemmed copa glass filled with ice. Top with the cider and give it a gentle stir. Garnish with a very thin slice of dehydrated beetroot and edible flowers for a touch of spring.

Brockmans Frose

Brockmans Frosé (pictured above)
45ml Brockmans Gin
25ml Combier Liqueur de Rose
5ml Freshly squeezed lemon juice
100ml Sweet rosé wine
Shake Brockmans Gin, the liqueur, Lemon juice and rosé wine with ice and strain into a large stemmed wine glass filled with crushed ice. Alternatively, add all the ingredients into a blender with ice cubes and blend until the ice is crushed, then scoop the frozen mixture into a large stemmed wine glass. Garnish with sugared or fresh rose petals.

Chase Rose Tea Collins

Rose tea syrup and a garnish of rose petals are the key to the Rose Tea Collins (pictured above) from the team at Chase Distillery.

Rose Tea Collins
50ml Chase Vodka
15ml Rose tea syrup
15ml Fresh lemon juice
Top with soda
Make a rose tea syrup by steeping three rose tea bags in 200ml hot water and 100g of sugar for 10 minutes. Then remove tea bags and leave to cool. In a Collins glass filled with ice, mix the syrup, gin and lemon juice and top with soda. Garnish with rose petals and a wedge of lemon.

With a trademark pink tint from its infusion with fresh raspberries, Pinkster Gin is ideally placed for Valentine’s Day.

Je T’Aime
37.5ml Pinkster Gin
15ml Chambord
50ml Pineapple juice
Shake hard to create the foam layer and double strain into a martini glass. Float raspberries on top.

Pinkster High On Love cocktail

High On Love (pictured above)
40ml Pinkster Gin
10ml Chambord
15ml Lemon juice
5ml Maraschino liqueur
Shake and double-strain into a martini glass. Garnish with a lemon zest.

Bloom Gin and Black Cow Vodka have come up with a selection of pretty, pink-themed cocktails for Valentine’s Day

Bloom G & Tea
45ml Bloom Gin
20ml Rose Liqueur
15ml Lemon juice
15ml Hibiscus syrup
35ml English breakfast tea
Brew the tea with 35ml of boiling water and stand for three minutes. Combine with all the other ingredients and shake over ice. Strain into a rocks glass and garnish with a strawberry.

Bloom Clover Club Twist

Bloom Clover Club Twist (pictured above)
40ml Bloom Gin
15ml Peach Liqueur
25ml Lemon Juice
20ml Raspberry syrup
1 egg
Crack and separate the egg in a cocktail shaker and add all the other ingredients. Shake well. Strain into a coupette glass and garnish with an edible flower.

Pink Cow and Tonic
50ml Black Cow Vodka
Angostura Aromatic Bitters
Tonic water
Squeeze of lemon juice
Pour Black Cow and a good dash of Angostura bitters into an-ice filled glass. Top with tonic and a squeeze of lemon juice. Garnish with a slice of lemon.

Black Cow Valentine

Halewood Wines & Spirits has brought back a limited-edition gin made with rose petals in time for Valentine’s Day. As part of the Liverpool Collection, the delicate and aromatic Liverpool Rose Petal Gin combines the floral and romantic aroma of rose petals with citrus for sharpness. As well as a perfect serve with Lamb & Watt Hibiscus Tonic and a strawberry garnish, here are some more recipe ideas.

The Liverpool Rose Cocktail
25ml Liverpool Rose Gin
20ml Fresh lemon juice
10ml Sugar syrup
70ml Champagne or prosecco
Add all ingredients in a champagne flute and garnish with strawberry quarters.

Rose & Pomegranate Sour
50ml Liverpool Rose Petal Gin
10ml Pomegranate molasses
25ml Fresh lemon juice
35ml Pom pomegranate juice
10ml Sugar syrup
White of half an egg
Glass: Rocks/whisky tumbler/stemless wine glass
Shake all ingredients with ice then stain into the glass over cubed ice. Garnish with a rose petal floated on the surface with a small pinch of zested lemon. For a simpler version, remove the egg white and build the drink in a rocks glass over ice.

Rose & Rhubarb Buck
50ml Liverpool Rose Petal Gin
50ml Cawston Press Apple & Rhubarb
50ml Lamb & Watt Ginger Ale
2 wedges of fresh lemon
Squeeze one lemon wedge into the base of a highball or Collins glass and fill with ice. Add all other ingredients, stir, then squeeze the second wedge of lemon on the surface.

Rose and Lychee G&T
40ml Liverpool Rose Gin
15ml Kwai Feh lychee liqueur
2 dashes Aromatic bitters
10ml Freshly squeezed lime juice
Top with Lamb & Watt Original Tonic
Shake the first four ingredients with ice and fine-strain into an ice-filled highball or balloon glass. Top up with tonic and garnish with a lime wedge.

Rose & Lychee Martini
50ml Liverpool Rose Gin
20ml Kwai Feh lychee liqueur
25ml Cranberry juice
2 dashes Aromatic bitters
10ml Freshly squeezed lemon juice
Shake all four ingredients over ice and fine-strain into a chilled martini glass and garnish with dried edible rose petal or a lemon peel twist.

Roses 75
20ml Liverpool Rose Gin
10ml Fresh lemon juice
10ml Sugar syrup
Top with prosecco or champagne
Shake first three ingredients with ice and strain into a coupette. Top with champagne or prosecco and garnish with dried edible rose petal or a lemon wheel.

Roses & Chocolates (pictured below)
50ml Liverpool Rose Gin
50ml Mozart White Chocolate Liqueur
15ml Monin Rose Syrup
Shake the gin and liqueur with ice and strain into a chilled coupe. Slowly pour the rose syrup to the centre of the glass which will sink to the bottom and create a layered effect. Garnish with a dried edible rose petal, and once served, use a sliced vanilla bean to stir the drink until fully mixed.

Liverpool Rose Petal Gin Roses & Chocolate

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