I’m a big fan of fruit, and given the chance to incorporate it in to my drinks makes me feel extra special and makes the drink taste even more well-deserved.
With the recipes for Valentine’s Day cocktails below, you can become your own mixologist—don’t be intimidated! When you’re working with fruit drinks, the fruit practically does all the work for you as it turns the liquid a pretty color and extra pieces can be used as a garnish.
Get ready to head to the produce section of your grocery store or stop by your local farmer’s market, as these fruit drinks are sure to please any palette or occasion.
Crowd Pleaser: Think Pink Valentine’s Drink
photo credit: The Glitter Guide
This is great if you’re hosting a small party since it will make quite a few drinks.
- 1.5 liter bottle of Moscato
- 2 cans of pink lemonade concentrate
- 2 cups of ice
- 3 cups of frozen or fresh strawberries
- In a blender, combine the first 3 ingredients and puree until smooth.
- Pour into a large drink dispenser.
- Puree strawberries in the blender and then pour on top of the drink mixture.
- Stir to combine and serve to enjoy immediately.
Game Changer: Lavender Blueberry Spritzer
photo credit: Best Friends for Frosting
With blueberry vodka and a lavender-honey syrup base, this drink will definitely stop you from reaching for your average wine spritzer.
- 1 1/2 ounces lavender-honey simple syrup
- 2 ounces blueberry vodka
- 1-6 ounces lime sparkling water or club soda
- 1/4 lime juice, freshly squeezed
- Limes for garnish
- Combine the lavender-honey syrup (learn how to make it here (http://bestfriendsforfrosting.com/2013/10/recipe-lavender-blueberry-spritzer/)), vodka, and ice in a cocktail shaker.
- Mix to combine, and strain in a cocktail glass or flute.
- Top with sparkling water or soda, and finish with a squeeze of fresh lime juice.
The Virgin: Rhubarb Raspberry Fizz
photo credit: Golubka Kitchen
This is a great little drink that your little ones are sure to enjoy as it is sans alcohol. But, if you decide to make a batch for adults, a splash of bourbon in here will add a great kick.
- 12 ounces rhubarb, chopped into 1 inch pieces
- 4 ounces raspberries
- 1 vanilla bean pod, seeds scraped
- 2 cups water
- 8 tablespoons honey
- water, club soda, or ginger ale
- Place the rhubarb, raspberries, vanilla bean seed and pod, and water in a sauce pan.
- Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender.
- Place the mixture in a strainer over a large bowl and press on the rhubarb and raspberries until all the juice is released (about 2 cups).
- Discard the pulp.
- Divide the warm mixture equally between 4 glasses and stir 2 tablespoons honey into each glass (more or less for taste), making sure honey is dissolved.
- Let cool, and then add equal amounts water, club soda, or ginger ale to each glass (about 1/2 cup per glass).
- Top with ice, and serve.
Bottoms Up: Grapefruit Pomegranate MimosasAnnette Joseph Style
A twist on the classic mimosa, this drink is the perfect compliment to any brunch special and can even be made 2 days ahead of time to save on day-of prep work.
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 cups grapefruit juice
- 1 cup pomegranate juice
- 1 bottle Rose Champagne, well chilled
- pomegranate arils to garnish
- Heat the sugar and water in a small saucepan over medium heat until the sugar is completely dissolved.
- Remove from the heat and cool completely.
- Refrigerate until cold, which can take at least 2 hours.
- Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.
- Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute.
- Garnish with some pomegranate arils.
Super Chill: Fruit Ice Cubes
photo credit: Art De Fete
Ok, so technically this last one isn’t a cocktail, but it makes for an adorable way to serve chilled champagne.
- Ice cube trays
- Strawberries, diced
- Rose petals
- Cherries, pitted
- Place one or two strawberries, raspberries, rose petals, and cherries each in their own ice cube tray.
- Fill the cubes with water, and let freeze overnight.
- Place an ice cube in a champagne flute and fill with champagne.
- Keep the champagne chilled by filling a bucket with remaining fruit ice cubes.