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Ten cocktail recipes for February
Whether for that someone special on Valentine’s Day – or simply just for you – we’ve rounded up 10 cocktail recipes to make from home this month.
February brings many reasons to try your hand at new cocktail recipes from the comfort of home, from Valentine’s Day (14 February, in case you forgot) to National Margarita Day and a return to form following Dry January – although we’ve got a non-alcoholic recipe here for those continuing to moderate.
On the list for February, you’ll find a spicy Margarita, as well as a few Bourbon-based recipes and hot cocktails, because it’s still quite cold in the Northern Hemisphere.
And if the 10 recipes below aren’t enough, see our roundups from December and January.
Already thinking of next month? If you have recipes that you think could suit future roundups, get in touch at info@thespiritsbusiness.com.
Tiny Ten
The Tiny Ten takes its cues from cocktails such as the Martini, Gimlet, and French 75, and sings with citrus flavours.
Ingredients:
- 30ml Tanqueray No. Ten
- 20ml Grapefruit cordial
- 50ml Sparkling wine
- Ice
Method: Pour No. Ten and cordial into a mixing glass, fill with ice, and stir for around 20 seconds. Strain into a coupette, and top with 50ml of chilled sparkling wine. Express grapefruit peel over the drink, and sit it on the rim to garnish.
Bowsaw Kentucky Kiss
Win over hearts and palates this Valentine’s Day with Bowsaw Bourbon’s recipe, created for the most romantic day of the year.
Ingredients:
- 50ml Bowsaw Bourbon
- 15ml Lemon juice
- 15ml Maple syrup
- Splash of soda water
- 2 Strawberries
- Garnish: Strawberry
Method: In an Old Fashioned glass, add the strawberries, lemon juice, and maple syrup. Muddle well, until the berries are mashed. Add the Bowsaw Bourbon, and fill the glass with ice. Stir well and add a splash of soda water. Finish by garnishing with a strawberry.
Mountain Non-Alcoholic Negroni Sbagliato
Everleaf has offered up a non-alcoholic take on the cocktail known for being the middle ground between a Spritz and Negroni, both refreshing and bittersweet.
Ingredients:
- 50ml Everleaf Mountain
- 10ml Everleaf Forest
- Dash of non-alcoholic bitters
- Splash of non-alcoholic sparkling wine or kombucha
Method: Build all the ingredients in a rocks glass over a large ice cube, stir, and garnish with orange slices.
Red Hot 43
Put your spice-tolerance levels to the test with this fiery recipe from Licor 43.
Ingredients:
- 45ml Licor 43 Original
- 120ml Sparkling water
- 15ml Fresh lime juice
- Red chilli
Method: Muddle three thin slices of red chilli (about 3mm thick) in your glass. Add Licor 43, lime juice, and sparkling water. Stir briefly, and enjoy the fiery flavour.
The Mile High
Rémy Martin has reimagined the Paper Plane cocktail, which was created by Sam Ross in New York City, with a Cognac twist.
Ingredients:
- 20ml Rémy Martin 1738 Accord Royal
- 20ml Amaro Nonino Quintessentia
- 20ml Aperol
- 20ml Lemon juice
- Small decorative paper plane
Method: Pour the ingredients into a shaker, top up with ice, and shake vigorously. Strain twice into a chilled coupe glass, and serve with a small paper plane.
Absolut Mulled Cranberry
Absolut has conjured up a winter cocktail that rivals those final minutes in bed in the morning for cosiness.
Ingredients:
- 50ml Absolut Vodka
- 120ml Cranberry juice
- Mulling spices
- Garnish: A cinnamon stick and a star anise
- Glassware: Heatproof glass/mug
Method: Take a small bag of pre-packed mulling spices and add them to the Absolut Vodka. Let the flavours merge for three to five hours. The longer you leave the spices in the vodka, the more intense the flavour will be. Strain the spices from the Absolut Vodka using a finemesh strainer. Pour all liquid into a Highball glass filled with ice cubes. Garnish with a cinnamon stick and a star anise.
Hot Milk & Tea
Cosy, warming, rich and with the sweetness of gingerbread spice syrup, chilly days are made better with this hot cocktail from tea-based liquor Tatratea.
Ingredients:
- 20ml Tatratea 22% Coconut
- 20ml Tatratea 52% Original
- 15ml Gingerbread spice syrup
- 150ml Hot-foamed milk in a mug or cup
- Cinnamon powder
Method: Froth the milk and pour it into a mug. Add Tatratea Coconut, Tatratea Original, and gingerbread spice syrup. Garnish with cinnamon powder.
Flirtini
If you think the Dirty Martini couldn’t be dirtier, or flirtier, think again – Desolas’ mezcal gives the cocktail an extra smoky edge.
Ingredients:
- 70ml Desolas Mezcal
- 15ml Dry vermouth
- 15ml Olive brine
- Garnish: Sweet drop peppers
Method: Stir ingredients, and garnish with a sweet drop pepper.
Spicy Tommy’s Pink Margarita
Make a note in your diary, National Margarita Day is on 22 February. One, two (okay, maybe more…) helpings of this spicy pink number from Komos is a fitting way to mark the occasion.
Ingredients:
- 57ml Reposado Rosa
- 28ml Lime juice
- 14ml Agave nectar
- 10-15 drops spice tincture
- Tajín and pink salt
Method: Add all ingredients except the Tajín and salt to a shaker tin with good ice and shake vigorously. Adjust how many dashes of spicy tincture* according to your preferred spice level. Rub the rim of a rocks glass with lime, and dip into half Tajín/half salt to coat. Strain the shaker tin over fresh ice into your rimmed double rocks glass and garnish with a lime.
Woodford Passion
Also found on the menu of London restaurant New Street Grill, this cocktail from Woodford Reserve brings a sweet but welcoming profile through its Bourbon, plum sake and passionfruit flavours.
Ingredients:
- 40ml Woodford Reserve Bourbon
- 20ml Plum sake
- 30ml Passion fruit purée
- 20ml Vault Forest vermouth or any sweet vermouth
- 15ml Vanilla syrup
- Topped with Prosecco
- Garnish with mint and half a fresh passion fruit
Method: Shake the first five ingredients. Pour into a Highball glass, top with Prosecco and add garnish.
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