Valentine’s Day cocktail recipes to enjoy while watching UFC 258.
Nothing is more romantic than enjoying a well-made cocktail while cuddling with your loved one on the couch while watching people punch and choke each other into oblivion. OK, maybe there are a few things more romantic but hear me out anyway.
We have compiled a collection of cocktail recipes to make for Valentine’s Day weekend which just happens to be the weekend of UFC 258: Kamaru Usman vs. Gilbert Burns.
Enjoy, and please drink responsibly!
Recuerdo Mezcal Besito
- 1.5oz Recuerdo Mezcal Joven
- 1oz pomegranate Juice
- .5oz cinnamon syrup (1 cup water, 1 cup sugar, 1-2 sticks cinnamon – break apart the cinnamon sticks and heat alongside the water and sugar to a gentle boil and reduce to a simmer for 1-2 minutes while stirring. Pull off the heat and allow to sit 30-60 minutes to infuse the cinnamon. Cool and strain the cinnamon.)
- prosecco
- pomegranate grains
- peppermint leaf
Directions: Shake the Recuerdo Mezcal, pomegranate juice and cinnamon syrup over ice, strain into a chilled coupe glass, top with chilled prosecco, and garnish with the pomegranate grains and a peppermint leaf.
Pom Pom Punch
- 8 ounces Patrón Reposado
- 1 bottle of red wine (pinot noir preferred)
- 9 ounces Pear brandy
- 8 ounces Orange juice
- 2 ounces Ginger beer
- Orange wheels
- Pear slices
- Apple slices
- Seasonal fruit
Directions: Add all ingredients into pitcher or carafe and mix to combine. Pour over standard ice, garnish and serve. Can be made in advance and stored for up to a day.
D’USSE Between The Sheets
- 1 part D’USSE VSOP
- 1/2 part Bacardi superior
- 1/2 part orange liqueur
- 1/2 part honey
- 3/4 part fresh lemon juice
- 1 pinch of Cayenne pepper powder
Directions: Shaken vigorously with ice, strain in a coupette or enjoy over crushed ice. Garnish with a lemon wheel/peel.
Diplomático Raspberry Drop
- 45 ml Diplomático Mantuano
- 20 ml rosé wine
- 1 tablespoon raspberry jam
- 15 ml lemon juice
- 5 ml vanilla syrup
- Fresh raspberries
Directions: Pour all the ingredients (except the raspberries) into a cocktail shaker.
Strain twice and serve in a Martini glass.
Garnish with raspberries.
NOLET’S Silver Bulleit
- 1 ounce NOLET’S Silver Gin
- 1 ounce Bulleit Bourbon
- 1 ounce Grapefruit Juice
- 1 ounce Lemon Juice
- 0.75 ounce Simple Syrup
Directions: Shake all ingredients with ice in a cocktail shaker and strain into an ice-filled cocktail glass. Garnish with a grapefruit wheel.
For a batch of 8-10 cocktails:
- 1 cup NOLET’S Silver Gin
- 1 cup Bulleit Bourbon
- 1 cup Grapefruit Juice
- 1 cup Lemon Juice
- 3/4 cup Simple Syrup
Botanical Daisy
- 2 ounces NOLET’S Silver Gin
- 0.5 ounce Ketel One Botanical Grapefruit & Rose
- 1 ounce Fresh Lemon Juice
- 1 Tbsp. Maraschino Syrup
- Club Soda
Directions: Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.
Riviera Rose
Via Mattias Horseman
Glassware: Coup
- 2 parts Hendrick’s Gin
- 1 part Giffard Pamplemousse
- ½ part Apricot Liqueur
- 1 part Fresh Lime Juice
- ½ part Egg White
- Rose petals for garnish
Directions: Combine ingredients and shake with ice, then shake without ice. Strain into a coupe and garnish with a rose petal.
Spiced Chocolate and Orange Mulled Port
Created by Kate Richards of Drinking With Chickens
- 1 750ml bottle of Fonseca BIN 27 Port
- 1 750ml bottle of dry red wine
- 2 cups fresh orange juice, strained to remove pulp
- 1/2 cup Grand Marnier (or other orange liqueur)
- 1/4 cup powdered Mexican hot chocolate mix (or another bittersweet dark hot chocolate mix)
- 2 small oranges, halved for mulling
- 2 small oranges, sliced for garnish
- 2 cinnamon sticks for mulling
- 6 cinnamon sticks for garnish
- 6 cardamom pods
- 1 nutmeg seed
- 4 cloves
Directions: In a large saucepan, combine Port, wine, orange juice, orange liqueur, hot chocolate mix, the 2 halved oranges, 2 cinnamon sticks, cardamom, nutmeg, and cloves. Stir thoroughly to combine and dissolve chocolate, then bring the mixture to a boil. Lower heat and simmer gently for 30 minutes. When you are ready to serve, spoon liquids into your mug/glass, and garnish with a fresh orange slice and cinnamon stick.
Citrónge Cosmopolitan
- 1 ounce PATRÓN Citrónge Orange
- 1.5 ounces Vodka
- .5 ounce Cranberry Juice
- .75 ounce Fresh lime juice
- .25 ounce Simple Syrup
- Orange Twist
Directions: Combine the ingredients in a mixing glass with ice and shake to chill. Strain into a chilled martini glass or cocktail coupe. Garnish with an orange twist.
Dressed & Dapper
Credit: Vance Henderson
- 2 parts Hendrick’s Gin
- ¾ part Fresh Lime Juice
- ½ part Simple Syrup
- 3 Dashes Peychaud’s Bitters
- Sparkling Water
- Cucumber Spear
Directions: Combine all ingredients into a chilled highball glass. Lightly stir and garnish with a Cucumber Spear.
Citrónge Cosmopolitan
- 1 ounce PATRÓN Citrónge Orange
- 1.5 ounces Vodka
- .5 ounce Cranberry Juice
- .75 ounce Fresh lime juice
- .25 ounce Simple Syrup
- Orange Twist
Directions: Combine the ingredients in a mixing glass with ice and shake to chill. Strain into a chilled martini glass or cocktail coupe. Garnish with an orange twist.
Lord G
Via Sebastien Derbomez
Glassware: Coupette
- 1 ½ parts Hendrick’s Gin
- ¾ part Sweet Vermouth
- ¼ part Mint Syrup
- ½ part Lemon Juice
- 3 TSP Pomegranate Arils
- Egg White
- Citrus Begonia leaves & pomegranate aril for garnish
Directions: Shake and strain. Garnish with Begonia leaves & pomegranate aril.
Raspberry Fizz
- 1.25 oz. NOLET’S Silver Gin
- 0.75 oz. Fresh Lemon Juice
- 0.5 oz. Simple Syrup
- Shandy (Beer & Lemonade)
- 3 Raspberries
Directions: Muddle raspberries with simple syrup and lemon juice in a mixing glass. Add NOLET’S Silver and ice. Shake well and strain into a Burgundy glass. Add shandy beer. Garnish with a grapefruit wheel and fresh mint.
The Macallan Speyside Sipper
- 1 ½ oz The Macallan Double Cask 12 Years Old
- ½ oz Membrillo
- ¼ Lime
- 3 oz Sprite’s Delight Tea
- 1 grapefruit
Directions: Dissolve ½ oz Membrillo into Sprite’s Delight Tea. Add 1 oz Fresh grapefruit and .25 oz lime. Serve tallover ice in a highball glass. Garnish with membrillo slice
Botanical Daisy
- 2 ounces NOLET’S Silver Gin
- 0.5 ounce Ketel One Botanical Grapefruit & Rose
- 1 ounce Fresh Lemon Juice
- 1 Tbsp. Maraschino Syrup
- Club Soda
Directions: Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.
If the low-key route is more your jam, try these pre-made drinks from Cutwater Spirits with flavors like Tequila Margarita, Vodka soda and Tiki Rum Mai Tai.
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