Fall In Love with These Valentine’s Day Cocktails

06 Feb 2018 by HOMBRE in Cuisine, General, Home, Pleasure, Products, Spirits

Valentine’s Day is around the corner! Whether you’re planning a romantic evening for someone special or hosting a Valentine’s dinner with your best friends, these cocktail recipes are easy to fall in love with. From Tanqueray No. TEN to Johnnie Walker and Tequila Don Julio – here’s something for you to upgrade your Valentine’s Day celebrations this year.

Valentine's Day cocktails for HOMBRE Magazine (Copy)


Rose for a Rose
Created by Eric Ribeiro

1.25 oz. Tanqueray No. TEN

½ teaspoon Rose Water

3 oz. Fever-tree Elderflower Tonic

Add all ingredients into a copa glass filled with crushed ice.

Garnish: Rose petals, raspberries and strawberries

Valentine's Day cocktails for HOMBRE Magazine Rose Quartz 1 (Copy)The Rose Quartz
Created by Ben Scorah

1 oz. Tequila Don Julio Blanco Infused with Goji Berry and Rose Petals*

8 oz. Sparkling Mineral Water

1 small dash Rose Water

Rose Petals and Goji Berry Dust for Garnish

Add infused Tequila Don Julio Blanco and Rose Water to the Highball Glass and stir. Add ice to a Collins glass. Add the Sparkling water to the glass. Stir gently to mix all the ingredients together.

Garnish: Rose Petal and a pinch of Goji Berry Dust.

* Infusion Details: Add one 750ml bottle of Tequila Don Julio Blanco, 6-8 Food Grade Rose Petals and 2 oz. of Goji Berries to a covered container, let sit in a cool place for between 2 days and a week.

Valentine's Day cocktails for HOMBRE Magazine Fig Cobbler by Daniel Bautista 3 (Copy)

Cherry Crush
Created by Hispanic Johnnie & Co. bartender, Daniel Bautista

1.25 oz. Johnnie Walker Red Label

1/4 oz. Maraschino liqueur

3/4 oz. lemon juice

1 ½ oz. fig puree*

Add all the ingredients in a shaker with ice, shake and double stain into a rocks glass filled with crushed ice.

Garnish: slice of a fig and a sage leaf

*Ginger-Fig Sage Puree

Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger, sage and figs bring to a simmer. Remove from heat, strain the herbs and let steep 30 minutes. Strain the ginger and into a blender.