Top 20 cocktail recipes for February 2026
The urge to go and make some top-drawer cocktails after January is always high, so we’ve doubled the size of February’s recipes roundup.
If you’ve done Dry January, or even a partial one, then a big congratulations. And if you’re now in the mood to celebrate with a good old cocktail then you’re in the right place.
This month’s roundup of recipes is extra long, covering twists on classics, clarified cocktails for the experts, Chinese New Year and even Valentine’s Day, as February is the month of love. But from hot ciders to cocktails served in five-star hotels and a rebellious Porn Star Martini, we think we’ve got all covered.
Scroll down for 2o of the best cocktails you can make from home this month.
After more? Then see our recipe roundups from January and December.
Del Suelo Mezcalgroni
Swap gin out for Del Suelo’s earthy agave depth and you have yourself a smoky, bittersweet twist on a classic Negroni.
Ingredients:
- 50ml Del Suelo Espadín Mezcal
- 25ml Campari
- 25ml Rosso vermouth
- 2 Dashes orange bitters
Method: Add all ingredients to a mixing glass filled with ice. Stir until well chilled and properly diluted. Strain over a large ice cube in a chilled rocks glass. To garnish, express a lime twist over the drink, rim the glass with the oils, and drop in.
Simón
Try this twist on a rum and tonic, which requires you to clarify orange juice through milk. The lab coat is optional…
Ingredients:
- 45ml Bolívar 8 Year Old Venezuelan Rum
- 45ml Milk-clarified orange juice
- 90ml Indian tonic water
- 2 Dashes orange bitters
Method: Combine the rum, juice and bitters directly in the glass. Stir gently until well incorporated. Top with Indian tonic water. Garnish with orange zest.
Elijah Craig Rye Hot Cider
Cosy February nights are cosier when they are accompanied by hot apple cider, which here brings in the spicy notes of Elijah Craig Straight Rye.
Ingredients:
- 60ml Elijah Craig Straight Rye
- 15ml Lemon juice
- 15ml Simple syrup
- Apple cider
Method: Add apple cider, lemon juice, simple syrup, a cinnamon stick, and star anise to a pot. Gently boil for 10 minutes. Remove from heat, add Elijah Craig Straight Rye Whiskey. Strain. Add cinnamon stick and an orange slice.
Mango Colada
After a tropical cocktail that’s a touch more advanced than a Piña Colada? Then go ahead and flex your molecular mixology skills with this recipe from Desi Daru.
Ingredients:
- 40ml Desi Daru Alphonso Mango Vodka
- 10ml Coconut rum (Aluna)
- 10ml Passionfruit liqueur (Fair)
- 10ml Martini Bianco
- 25ml Pineapple acid cordial/orange
- 5ml Lime juice
- 20ml Tonka syrup
- 30ml Green and jasmine tea
- 37.5ml Whole milk
- Garnish: Grated tonka bean and an edible flower
Method: Pour the Milk Punch into a rocks glass on ice. Garnish.
Sir Edward’s Beer Reserve Cloudy Apple
Only good things happen when the flavours of apple and whisky come together, a claim we’d say is strongly backed by this recipe from Sir Edward’s.
Ingredients:
- 60ml Sir Edward’s Beer Reserve
- 30ml Lemon juice
- 30ml Sugar syrup
- Top with apple juice
Method: In a shaker, combine the whisky, lemon juice, and sugar syrup with ice. Shake well, strain into a glass filled with ice, then top with apple juice. Stir gently, and garnish with fresh apple slices if desired.
Król IV Hemp & Citrus Sparkler
Hemp is in, according to Polish vodka Król IV, and if this Citrus Sparkler is anything to go by, we’re on board.
Ingredients:
- 50ml Król IV Luxury Organic Vodka
- 100ml Sparkling water or soda water
- 15ml Fresh lime juice
- 10ml Agave syrup or simple syrup
- Lime wheel or fresh mint for garnish
Method: Fill a Highball glass with ice. Add Krol IV vodka, lime juice, and syrup. Top with sparkling water and stir gently. Garnish with a lime wheel or a sprig of mint.
Coven
Be it the hair of the dog or simply just a nice quiet drink at any time of the day; come forth this Bloody Mary riff from Witchmark.
Ingredients:
- 40ml Witchmark Single Origin Vodka
- 120ml Tomato juice
- 10ml Henny & Joe’s Masala Chai
- 10ml Lemon juice
- 5ml Willy’s Cider Vinegar
- Dash of chilli sauce
- Pinch of sea salt
Method: Build ingredients in a glass with lots of ice. Give a good stir with a celery stick, and garnish with a lemon slice.
Ava
A straightforward hot berry drink from Tatratea with a clear and intense profile that highlights dark berries and subtle herbal notes without being heavy or overly sweet.
Ingredients:
- 40ml Tatratea 27% Aronia & Black Currant
- 200ml Hot currant juice with sugar or honey
Method: Heat currant juice, pour it into a mug and add Tatratea. Sweeten to taste.
Motel Melon Sour
When life gives you melons (not lemons), try this recipe from bartender Edgarito Santillan: sweet, citrussy and lightly smoky.
Ingredients:
- 30ml Motel Mezcal
- 25ml Midori
- 25ml Lemon juice
- 35ml Pineapple juice
- 15ml Agave syrup
- AÉR foam or egg white
Method: Dry shake all ingredients (without ice), then shake again with ice and three drops of AÉR foam or 20ml egg white. Double strain into a Highball glass. Garnish with a fresh lime wedge.
The Sword & The Tea
A riff on a matcha latte with the complimenting flavours of pear and pandan. Layered ‘pousse café’ style for a retro feel.
Ingredients:
- 35ml Mikolasch vodka
- 10ml Pear-infused vodka
- 5ml Kota (pandan liqueur)
- 10ml Sugar syrup
- 25ml Nitro matcha
- 25ml Double cream
Method: Build all ingredients aside from the cream in a mixing glass, stir quickly and then strain into a Hepburn glass over a block of ice. Layer with the double cream. Garnish with a bamboo scoop.
Maya Pistola Picante
Pair all the spicy conversation that’s going to happen at your next dinner party with this equally spicy Picante, made with Indian agave spirit Maya Pistola.
Ingredients:
- 45ml Pistola Reposado
- 45ml Pineapple juice
- 20ml Lime juice
- 15ml Agave nectar
- 5ml Jalapeño brine
- Pickled jalapeños
- Fresh coriander
Method: Muddle three to four jalapeño slices, a bunch of fresh coriander and jalapeño brine in a cocktail shaker. Add the other ingredients. Fill the shaker with ice and shake to dilute and chill. Double strain into a Tajín-rimmed glass.
Mirror Lake
This cocktail is available on the menu at The Pine Bar at The Biltmore Mayfair, so you’ll be making a drink befitting a swanky London hotel bar.
Ingredients:
- 50ml Mermaid gin
- 7.5ml Axia Mastiha
- 10ml Kay sake
- 2.5ml Labdanum cordial
- 3 Drops Japanese shiso bitters
- 1 Spray sweet mastiha
- Garnish: Shiso leaf
Method: Add all ingredients (except the sweet mastiha spray) to a mixing glass filled with ice. Stir gently until well chilled and perfectly diluted. Strain into a chilled coupe glass. Finish with a light spray of sweet mastiha and garnish with a shiso leaf and green shiso oil.
The Label 5 Spritz
A Spritz but make it whisky, and which is also top choice for the welcome drink at your next celebration. Garnished with a flower to brighten up the drink even more.
Ingredients:
- 50ml Label 5 Classic Black
- 20ml Lavender syrup
- 2ml Lime juice
- Prosecco
Method: Pour Label Classic Black lavender syrup and lime juice into a glass with ice. Top up with Prosecco, stir, and serve.
Fluère Spicy Margarita
So you’ve turned Dry January into Dry February, but forgot all about International Margarita Day (22 February, for the reminder). No stress, here’s a non-alcoholic recipe to mark the cocktail’s big day.
Ingredients:
- 60ml Fluère Smoked Agave
- 30ml Lime juice
- 22.5ml Hot honey syrup or spicy chilli syrup
- Garnish: Lime wheel
Method: Pour all ingredients into a cocktail shaker. Shake with lots of ice until well chilled for 10 seconds. Double strain into a Margarita glass. Garnish with a lime wheel.
Fluère Espresso Martini
This low-alc Espresso Martini might lack booze (0.72 units of alcohol), but it still has all the cocktail’s coffee flavour, and a caffeine boost to go with it.
Ingredients:
- 45ml Fluère Spiced Cane
- 30ml Galliano Espresso
- 30ml Espresso
- 10ml Vanilla syrup
- Garnish: Three coffee beans
Method: Add Fluère Spiced Cane, Galliano Espresso, espresso, and vanilla syrup to a shaker filled with ice. Shake vigorously until well chilled and frothy. Fine strain into a chilled Martini or coupe glass. Garnish with three coffee beans for the classic touch.
Wild Passion
Drink in the English countryside and get spring going early this year by making a few of these floral cocktails from Cotswolds Distillery.
Ingredients:
- 50ml Cotswolds Distillery Gin No.1
- 25ml Fresh lemon juice
- 25ml Passionfruit syrup
- 15ml Egg white or aquafaba
Method: Add all ingredients to a cocktail shaker without ice, and dry shake to emulsify. Add ice and shake again until well chilled. Strain into a chilled coupe glass. Garnish with an orange peel or edible flower.
Golden Horse
Don Julio has teamed up with six of Asia’s best bartenders to create recipes in celebration of Lunar New Year. This cocktail comes from Lok Cheung of Coa, Hong Kong.
Ingredients:
- 40ml Tequila Don Julio 1942
- 20ml Water chestnut syrup
- 10ml Lime
- 7ml Kumquat liqueur
- 3 Drops of AÉR
- 1 Whole fresh kumquat
Method: Add all ingredients to a shaker. Using a hand blender, blend until the mixture is smooth. Shake well and fine strain into a coupe glass. Print a horse image onto the foam using an edible printer. Ritual: Serve the cocktail at the center of a traditional Chinese candy box, surrounded by festive treats like fresh tangerine, kumquat, sunflower seeds and pistachios to welcome guests with joy and good fortune.
Orient Ember
This Don Julio Lunar New Year recipe is from Thanachot Ong Lohanimit of Find The Locker Room in Bangkok, Thailand.
Ingredients:
- 45ml Tequila Don Julio 1942
- 20ml Tangerine juice
- 10ml Goji berry syrup
- 10ml Thai tea
Method: Add ingredients into a strainer with ice and shake thoroughly. Strain over ice into a rocks glass. Garnish with candied plum spheres, then lightly mist vanilla over the drink. Ritual: Finish with a gentle vanilla mist as a symbolic blessing, awakening the vibrant spirit of the Year of the Horse to invite joy, luck, and success into the year ahead.
The Rebellious Pornstar Martini
As the name suggests, this twist on a classic is a little bit naughty…
Ingredients:
- 45ml Sir Edmond Gin
- 15ml Passoã (or passion fruit liqueur)
- 60ml Passion fruit purée
- 5ml simple syrup
- Half a passion fruit (for garnish)
- Sidecar of dry Champagne
- Ice
Method: Chill a Martini glass. Add all ingredients (except the Champagne) to a shaker filled with ice and shake well until nicely chilled. Strain into the glass, garnish with half a passion fruit, and serve with a sidecar of dry Champagne.
Sweet Sting
Who needs (stressful, last-minute…) restaurant reservations when you can make romantic, red cocktails like these at home for Valentine’s Day?
Ingredients
- 50ml Ben Lomond Scottish Gin
- 25ml Lemon juice
- 2tsp Honey
- 6 Fresh raspberries (five for the cocktail and one for garnish)
Method: Muddle five raspberries in a cocktail shaker. Add Ben Lomond Scottish Gin, lemon juice and honey, then shake hard with ice. Fine strain into a chilled, short cocktail glass. Garnish with a single raspberry.
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