Lifestyle/Art

Published on February 5th, 2021 | by Darren Paltrowitz

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25 Recipes For Cocktail Fans, Valentine’s Day Celebrations & Super Bowl Watchers Alike

Dry January is now well behind us, and now Super Bowl season is upon us, as is Valentine’s Day 2021. On behalf of The Hype Magazine, I rounded up 25 recipes for mixed drinks from top brands and acclaimed mixologists for both your home-drinking pleasure featuring a variety of spirits.

Genever Daisy

Ingredients:
– 2 oz. Bols Genever Original
– 0.5 oz. Bols Maraschino or Orange Curacao
– 0.25 oz. of rich sugar syrup (2 parts sugar: 1 part water)
– 0.25 oz. lemon juice
– Garnish: lemon peel

Method:
– Shake all ingredients and fine strain into a pre-chilled coupe glass.
– Top with sparkling wine.
– Garnish with lemon peel.

Takes Two To Mango

Ingredients:
– 1 1/2 oz. ABERFELDY 12 Years Old Single Malt Scotch Whisky
– 1/4 oz. Italicus
– 1/2 oz. lemon juice
– 1/2 oz. honey syrup (honey syrup = 1 part honey, 1 part water)
– 1 oz. mango puree
– Float Angostura bitters
– Garnish: mango spear

Method:
– Combine all ingredients apart from the Angostura bitters in a cocktail shaker.
– Shake and strain into a rocks glass over block ice.
– Float the Angostura bitters and garnish with a mango spear.

Bee Mine

Ingredients:
– 2 oz ABERFELDY 12 Years Old Single Malt Scotch Whisky (infused with cacao nibs)
– 1 shot of espresso
– 1/2 oz. salted wildflower honey syrup (honey syrup = 1 part honey, 1 part water)

Method:
– Infuse the ABERFELDY 12 Years Old Single Malt Scotch Whisky with cacao nibs overnight and after 4 hours strain the liquid.
– Once ready, combine all ingredients in a cocktail shaker and shake long and hard.
– Finely strain and serve the cocktail in a coupe glass.

BABE Game Day Rise & Wine

Ingredients:
– 1/2 can BABE Grigio
– 1 oz. lemon juice
– 1 oz. orange juice
– 0.5 oz. simple syrup
– Garnish: 1 orange, peel (optional)

Method:
– Combine lemon, orange juice, & simple syrup in a cocktail shaker. Shake over ice.
– Pour into a tall glass or wine glass and top with ½ can of BABE Grigio.
– Garnish with orange peel.

Velvet Fire

Ingredients:
– 2 oz. Disaronno Velvet
– 1 oz. Jack Daniel’s Tennessee Fire

Method:
– Pour all ingredients into a shaker with ice.
– Shake and strain into a rocks glass with ice.

Disaronno Pink Velvet

Ingredients:
– 1.5 oz. Disaronno Velvet
– 0.5 oz. Disaronno Originale
– 0.5 oz. Red Bitter
– Pinch of Sea Salt

Method:
– Add all ingredients into a rocks glass.
– Stir with ice.
– Enjoy.

Diplomático Raspberry Drop

Ingredients:
– 45 ml Diplomático Mantuano
– 20 ml rosé wine
– 1 tablespoon raspberry jam
– 15 ml lemon juice
– 5 ml vanilla syrup
– Garnish: fresh raspberries

Method:
– Pour all the ingredients (except the raspberries) into a cocktail shaker.
– Strain twice and serve in a Martini glass.
– Garnish with raspberries.

Hemingway Daiquiri

Ingredients:
– 45 ml of Diplomático Planas
– 15 ml of Fresh Lime Juice
– 20 ml of Fresh grapefruit juice
– Garnish: lime twist

Method:
– Shake and double strain.
– Garnish with a lime twist.
– Serve.

Diplomatico Sazerac Twist

Ingredients:
– 40 ml Diplomático Reserva Exclusiva
– 20 ml Lapsang tea infused Cognac
– 5 ml Sugar syrup
– 3 Dashes of Peychaud bitters
– Garnish: burnt lemon

Method:
– Rinse the glass with coffee infused absinthe
– Add all ingredients to a stirring glass.
– Fill glass with ice.
– Stir and strain.
– Garnish with a burnt lemon

Jameson Cold Brew Hot Chocolate

Ingredients:
– 2 parts Jameson Cold Brew
– 5 parts Hot Chocolate
– Optional (but recommended) garnish: mini marshmallows, chocolate squared, crushed graham cracker rim

Method:
– Whisk together in a small pan.
– Heat to simmer

Recipe Variations:
– Jameson Original – Milk Chocolate Shell, Regular Cocoa Mix, marshmallows, mini chocolate chips
– Jameson Black Barrel – Dark Chocolate Shell with toffee and sea salt, Dark Chocolate Cocoa Mix, Caramel and toffee
– Jameson Caskmates IPA – Ruby Cacao Shell, White Chocolate Cocoa mix, rainbow marshmallows
– Jameson Caskmates Stout – Dark Chocolate Peanut Butter Shell, Regular Cocoa Mix, Mini Peanut Butter Cups
– Jameson Cold Brew – White Chocolate Shell, Regular Cocoa mix, crushed up candy canes and marshmallows

The Botanist Pomegranate Martini

Ingredients:
– 2.5 oz. The Botanist Islay Dry Gin
– 0.5 oz. dry vermouth
– 1 heaping tablespoon fresh pomegranate arils
– Garnish: sprig of fresh thyme

Method:
– Muddle pomegranate arils with gin and allow to steep for 1-2 hours.
– Add the infused gin and vermouth to a mixing glass with ice and stir to chill.
– Fine strain into a chilled cocktail glass.
– Garnish with a sprig of fresh thyme.

Italicus Spritz

Ingredients:
– 1 part Italicus Rosolio di Bergamotto
– 2 parts Prosecco (or Champagne)
– Garnish: olives

Method:
– Serve in a tumbler glass with cubed ice.
– Garnish with olives.
– Enjoy.

The Butter Maple Cocktail
Courtesy of Bushwick Kitchen

Ingredients:
– 2 oz. Aged Rum
– 0.75 oz. Amaro (Sweet Vermouth)
– 0.50 oz. Lemon Juice
– 0.75 oz. Bushwick Kitchen Maple Butter
– 3 shakes of Angostura Bitters
– Garnish: Orange Peel, Mint

Method:
– Combine ingredients into a shaker with ice.
– Shake and strain into rocks glass.
– Garnish with an orange peel and mint.

Notes:
– The cocktail is well balanced with citrus, oak, and buttery maple goodness.
– Recommended Aged Rums: Plantation Dark, Plantation 5 Year, Flor de Cana 7 Year, Zaya Zaya, El Dorado 8 Year, Appleton Estate Signature
– Amaros to look for: Averna, Ramazzotti, meletti, Montenegro. If you cannot find Amaro, a quality sweet vermouth like (Dolin) would work as well.
– Food Pairings — Sharp Cheddar (Cabot), BK Gochujang Sriracha, Triscuit — Cured Salami, Goat Cheese, BK Salted Honey, Ritz Crackers

Dressed & Dapper
Courtesy of Mattias Horseman

Ingredients:
– 1 part Hendrick’s Gin
– 1 part Aperol
– 1 part Yellow Chartreuse
– 1 part Fresh Lime Juice

Method:
– Combine ingredients in a shaker.
– Shake in that shaker.
– Strain into a glass.

Spiced Tonic Highball

Ingredients:
– 2 oz. Dewar’s Portuguese Smooth
– Fever Tree Aromatic Tonic
– Soda for topping
– Garnish: orange wedge

Method:
– Add whisky to a chilled highball glass and fill with ice.
– Top with soda.
– Garnish with the orange.

Ginger Highball

Ingredients:
– 2 oz. Dewar’s Portuguese Smooth
– Fever Tree Aromatic Ton
– Fever Tree Ginger Ale
– Garnish: lemon peel

Method:
– Add whisky to chilled highball glass and fill with ice.
– Top with ginger ale.
– Garnish with lemon peel.

Captain Morgan And Ginger

Ingredients:
– 1.5 oz. Captain Morgan Original Spiced Rum
– 4 oz. Ginger ale or Ginger Beer
– Mint sprig
– Lime

Method:
– Muddle mint and lime in the bottom of a tall glass.
– Add ice, Captain Morgan Original Spiced Rum, and Ginger Ale.
– Garnish with mint sprig and lime wheel, stir and serve.

Captain Morgan and Pineapple

Ingredients:
– 1.5 oz. Captain Morgan Original Spiced Rum
– 4 oz. pineapple juice
– Garnish: fresh slice of pineapple, mini umbrella

Method:
– Combine Captain Morgan Original Spiced Rum and pineapple juice in a glass over ice.
– Garnish with a fresh slice of pineapple and a mini umbrella

Pink French 75

Ingredients:
– 1 parts Beefeater Pink
– 1/2 part Lemon Juice
– 1/2 part Simple Syrup
– 3 parts Sparkling Rosé
– Garnish: heart lemon peels, heart strawberry.

Method:
– Build in shaking tin.
– Add ice.
– Shake.
– Fine strain into flutes.
– Garnish with heart lemon peels and heart strawberry.

The Kansas City Kicker

Ingredients:
– 1 oz. Cointreau
– 2 oz. blanco tequila
– 0.75 oz. fresh lime juice
– 2 slices fresh cilantro
– garnish: 2 slices jalapeño pepper

Method:
– Combine all ingredients in a cocktail shaker.
– Add ice and shake until well-chilled.
– Stain into a chilled Old Fashioned glass
– Garnish with a jalapeño pepper.

The Tangy Tampa Margarita

Ingredients:
– 1 oz. Cointreau
– 2 oz. blanco tequila
– 1 oz. Celery Juice
– 0.5 oz. Fresh Lime Juice
– 0.5 oz. Fresh Orange Juice

Method:
– Add all ingredients to shaker with ice.
– Shake and strain into a rocks glass over ice.
– Garnish with orange peel and/or wheel.

Plume & Petal Just Peachy

Ingredients:
– 2 parts Plume & Petal Peach Wave
– 1/2 part lemon juice
– 1/2 part honey
– 1 dash Angostura® bitters
– Garnish: lemon wheel, rosemary sprig

Method:
– Combine all ingredients with ice.
– Shake and strain over fresh ice in a rocks glass.
– Enjoy.

Plume & Petal Pink Flamingo

Ingredients:
– 2 parts Plume & Petal Lemon Drift
– 1 part Chambord Liqueur
– 1 part lemon
– Garnish: 3 raspberries

Method:
– Add all ingredients to a shaker with ice.
– Shake and strain into a coupe or Martini cocktail glass.
– Enjoy.

Dhōs Gin Free is a sugar-free, non-alcoholic, zero-calorie spirit. Ideal as a gin substitute, below are 3 recommended cocktail recipes provided to me via Dhōs Spirits, preparation method included.

Sandeman Spiked Cider Apitiv
Courtesy of Bar Bocce in Sausalito, CA

Ingredients:
– 6 parts hot apple cider
– 2 parts vodka (e.g. Frankly Organic Vodka)
– 1 part Sandeman White Port
– 2 ½ parts triple sec
– Clove
– Cinnamon sticks

Method:
– Over medium heat, bring apple cider and cloves to a simmer.
– Add Sandeman White Port, Vodka and Triple Sec, stir occasionally until hot.
– Garnish with cinnamon sticks.

Grapefruit Super Bowl LV Punch

Ingredients:
– 750ml Frankly Organic Grapefruit Vodka
– 1 cup fresh lemon juice
– 1 cup simple syrup
– 3 bottles of beer

Method:
– Mix vodka, lemon juice, and simple syrup.
– Refrigerate until ready to use.
– Add ice cold beer and fresh grapefruit slices to the punch bowl and serve over ice.
– Enjoy in time for kick off!

Green Mountain Mule

Ingredients:
– 1 part Runamok Maple Ginger Mule Cocktail Syrup
– 2 parts vodka (e.g. Frankly Organic Vodka)
– 5 parts club soda
– Ice

Method:
– In a tall glass, blend cocktail syrup and vodka.
– Top it off with club soda.
– Add ice.

Spiced Winter Whisky

Ingredients:
– 1 ½ parts Aberlour 12YO Single Malt Scotch
– ½ parts all spice dram
– ¼ parts simple syrup
– ¼ parts fresh lemon juice
– 2 dashes black walnut bitters
– Garnish: Cinnamon stick

Method:
– Add all ingredients to an ice filled mixing glass.
– Stir until incorporated and all liquid feels chilled.
– Strain into a rocks glass with a large ice cube and garnish with 1 cinnamon stick.

Hot Scotch Apple Cider

Ingredients:
– 2 parts Aberlour A’Bunadh
– ¼ parts ginger liqueur
– 2 dashes of Angostura bitters
– Apple cider (1 cup per person)
– 4-5 cloves
– Whipped cream
– Nutmeg

Method:
– Fill hot toddy glass or mug with hot water to warm glass.
– In a saucepan, heat apple cider with a handful of cloves. Heat until piping hot.
– Discard the hot water in toddy glass and immediately add all ingredients.
– Top glass with the warmed hot apple cider.
– Garnish with whipped cream and freshly grated nutmeg.

Tepache Highball

Last but definitely not least… Beyond Valentine’s Day… Just in time for Black History Month, the world’s best-selling cognac has launched a new limited-edition Hennessy X.O 49 Commemorative Cocktail Set to celebrate the odyssey and achievement of the first Black South Asian American Madam Vice President of the United States. The commemorative set features a 750ml bottle of Hennessy X.O, the recipe for The 49th, a custom ice mold with display tray and elegant keepsake glassware, etched with the historic number 49; the set is available starting Monday, February 1st at CocktailCourier.com, while supplies last with a suggested retail price of $259.99. Furthermore, to honor this legacy, Hennessy has pledged an additional monetary donation to the Thurgood Marshall College Fund — a long-term partner of Hennessy — in support of the advancement of Black women into the C-Suite.

Ingredients:
– 1.5 oz. Hennessy V.S.O.P Privilège Cognac
– 4 oz. tepache*
– 2-3 dashes bitters
– Garnish: Pineapple wedge

Method:
– Add all ingredients to a shaker tin with ice and shake.
– Strain over ice into a Collins glass.
– Garnish with pineapple wedge.

In case you don’t plan on making your own tepache, try De La Calle’s Tepache. A sparkling fermented and probiotic pineapple drink, De La Calle’s Tepache takes a modern approach to one of the most beloved drinks in Mexico. Pronounced “teh-pah-chey,” this beverage has been made in Mexico for decades and thousands of versions of tepahe are known to have existed. De La Calle’s offering uses certified organic pineapples and it is delicious. De La Calle’s chief fermenter Rafael Martin Del Campo is a third-generation tepache maker, and he had reportedly studied over 50 versions of tepache to help helm De La Calle’s wares.

Tags: ABERFELDY, Cocktail Recipes, Cocktails, Dewar's, Disaronno, Super Bowl, Valentine's Day

About the Author

Darren Paltrowitz Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."

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