Nothing says ‘love’ like a hand-crafted cocktail. Ok, maybe a weekend trip to a posh hotel, complete with dinner, dancing, and massages at the spa rank a bit higher on the list. If traveling isn’t in your calendar this month, however, allow us to bring the hotel experience to you. Here are 5 romantic cocktails from hotel bars to spoil yourself, or your sweetie at home.
Mixologist Luca Angeli, Four Seasons Hotel, Firenze Italy
The next best thing to touring Tuscany in the summer.
- 1 ½ ounces Vin Santo dessert wine
- ¾ ounce cream
- 1 ounce vanilla ice cream
- 1 brewed espresso shot
- 1 Tuscan almond biscuit
- 3 coffee beans
- Cocoa powder
Turn a slightly damp martini glass on its side and place 1 tablespoon of the cocoa powder on the top inside edge. Turn the glass slowly to rim the top half of the inside of the glass with cocoa.
Pour the remaining ingredients into a martini shaker, shake well and strain into a glass. Garnish with more cocoa and 3 espresso beans.
Zachary Blair, The Whiteface Lodge, Lake Placid, N.Y.
Red berries make this jewel-toned cocktail the perfect choice for an evening of romance.
- 3 whole strawberries (reserve an additional strawberry for garnish)
- 1 oz raspberry liquor
- Splash of lime juice and simple syrup
- Dash of orange bitters
- Splash of brut champagne
Muddle first four ingredients. Double strain in high ball. Add ice and top with brut champagne. Garnish with flared strawberry.
McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fla.
Think of as a moonlit stroll on the beach — in a glass.
- 1 oz vodka
- 1 oz spiced rum
- 1 oz peach juice
- 1 oz pear juice
- 1 oz plum juice
- ½ oz blue curacao
Stir all ingredients in a glass without ice. Pour mix into a chilled glass. Garnish with a mint sprig.
Fiery Mandarin Martini
Eddie Garcia, jade bar at Sanctuary on Camelback Mountain, Scottsdale, Ariz.
Guaranteed to add heat to any romance.
- 2 oz vodka
- 1 slice jalapeno
- 1/3 of an orange zest
- 1 oz cranberry juice
- ½ oz lemon juice
- ¾ oz simple syrup
Muddle jalapeno, add zest and liquids. Add ice, shake and double strain. Serve up in chilled martini glass with jalapeno slice garnish.
Mica Rousseau, El Bar, Four Seasons Hotel, Mexico City
Because she deserves nothing less.
- 1.5 oz. (44 mL) Tequila
- 3/4 oz. (22 mL) Aperol
- 3/4 oz. (22 mL) Cointreau
- 1 oz. (30 mL) fresh squeezed lime juice
- Homemade citrus peel salt for the rim (grind together orange peel with salt)
- Pink pepper
- Orange peel twist
Add the tequila, Aperol, Cointreau, fresh squeezed lime juice and ice cubes to a shaker. Shake well. Salt the rim of a Margarita glass with the citrus peel salt mixture. Strain and serve the beverage in the salted glass, then sprinkle with pink pepper and cardamom. Garnish with an orange peel twist.