Sweet martinis and other decadent drinks are the best treat this Valentine’s Day. Whip up a batch for your sweetie this weekend or wait until Tuesday to add a tasty alternative to chocolate for your romantic evening.
Red Velvet Cake Martini
- Betty Crocker® Whipped cream cheese frosting (from 12-oz container)
- Betty Crocker® red colored sugar
- 2 teaspoons chocolate-flavor syrup
- Crushed ice
- ¼ cup cake-flavored vodka
- ¼ cup crème de cacao
- 6 tablespoons buttermilk
- 1 to 2 drops red food color
- Dip rims of 2 martini glasses in frosting then dip in red sugar. Drizzle 1 teaspoon chocolate syrup in bottom of each glass. Refrigerate.
- Fill cocktail shaker halfway with ice. Add vodka, crème de cacao, buttermilk and food color. Cover; shake vigorously until well mixed. Strain mixture into chilled glasses.
White Chocolate-Peppermint Marshmallow Martini
- Marshmallow sundae topping
- 2 peppermint candies, crushed
- ¼ cup vanilla vodka
- 1 tablespoon peppermint schnapps
- ¼ cup white chocolate liqueur
- Dip the rim of a martini glass in marshmallow topping then crushed peppermint candies. Drizzle some marshmallow topping on inside of glass; place glass in freezer.
- In a shaker with ice, add vodka, schnapps, and the liqueur. Shake until mixed; pour into prepared glass. Sprinkle with crushed peppermint.
Chocolate Indulgence Martini
- 2 chocolate wafer cookies
- Chocolate syrup, for drizzling inside the glass and the rim
- 2 oz store bought chocolate milk
- 1 oz vanilla vodka
- 1 oz creme de cocoa
- Place the chocolate cookies in a plastic baggie and pound with a rolling pin or wooden mallet until fine crumbs are formed.
- Coat the center of a small plate with chocolate syrup in a circle. Sprinkle the crushed chocolate wafers over the chocolate syrup on the plate.
- Turn a martini glass upside down and dip the rim of the glass in the mixture and spin back and forth, until the rim is coated.
- Drizzle some chocolate syrup inside the glass, forming a swirling design and place the glass in the freezer.
- In a shaker with ice add the chocolate milk, vodka and creme de cocoa. Shake well.
- Remove glass from freezer.
- Strain mixture into glass and serve.
- ½ part house-made lemon syrup
- 1 ½ part Pisco
- ½ part Domaine de Canton
- 1 part fresh pineapple
- 3 muddled raspberries
- Muddle the fruit in a cocktail shaker and add all of the ingredients over ice.
- Shake vigorously and pour into a martini glass.
- Garnish with a flower or a cherry.
SKYY Love Potion #9
- 1 ½ oz SKYY Vodka
- 1 ½ oz sweet and sour mix
- 1 ½ oz cherry liqueur
Shake well with cracked ice. Strain into chilled cocktail glass. Garnish with a maraschino cherry.
Chocolate Liqueur and Martini
For the liqueur:
- 1/4 cup unsweetened good cocoa powder
- 1 cup boiling water
- 1 cup granulated sugar
- 1 cup water
- 1 cup vodka
To Make the Martini:
- 2 oz Vodka
- 1.5 oz finished chocolate liqueur
- Whipped cream for topping
- Shaved chocolate for garnish
- In a bowl, dissolve the cocoa powder in boiling water.
- In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.
- Add sugar syrup to cocoa syrup. Strain through a fine-mesh sieve into a jar with a lid. Add the vodka, cover and refrigerate for one week.
- To serve, stir well and strain again through a fine-mesh sieve.
- Fill a cocktail shaker with ice. Add the vodka and chocolate liqueur. Shake vigorously 5-6 times; strain and pour into martini glass.
- Top with lightly sweetened whipped cream.
- Garnish with chocolate shavings
Double Decker Malts
- 1 pint vanilla ice cream (2 cups)
- 1 pint chocolate ice cream (2 cups)
- ½ cup malted milk balls
- ½ cup milk
- 2 tablespoons malted milk powder
- Refrigerated whipped cream topping from an aerosol can
- Put both containers of ice cream in the refrigerator for 30 minutes to soften up the ice cream.
- Measure out the malted milk balls. Put them in the plastic bag. Smash the plastic bag with a rolling pin until the malted milk balls are broken into little pieces.
- If you need to, measure out the vanilla ice cream. Put it in the blender. Measure out 1/4 cup of the milk in the liquid measuring cup. Pour the milk into the blender, too. Put the lid on the blender. Blend until the mixture is smooth. Pour the mixture into the 4 glasses.
- Measure out 1 tablespoon smashed malted milk balls. Sprinkle them on top of 1 malt. Put the same amount of smashed malted milk balls on the other malts. Put the glasses in the freezer.
- Measure out the chocolate ice cream and 1/4 cup milk like you did in Step 2 with the vanilla ice cream and milk. Put them both in the blender. Measure out the malted milk powder. Add the powder to the blender, too. Put the lid on the blender. Blend until the mixture is smooth.
- Take the malts out of the freezer. Spoon the chocolate malt mixture evenly over the smashed malted milk balls in the glasses. Squirt about 2 tablespoons whipped cream topping on top of each malt. Sprinkle another 1 tablespoon of the smashed malted milk balls on each malt.
Red Velvet Cookie Cocktail
- 1 cup vanilla ice cream
- ¼ cup milk
- 3 tablespoons cake-flavored vodka
- Red Velvet Cookie, crumbled
- In blender, blend ice cream, milk and vodka until smooth.
- Pour in chilled glass. Top with crumbled cookie.
Hibiscus Royale Champagne Cocktail
Hibiscus Tea Simple Syrup
- 1 cup sugar
- 1 cup of water
- 4 hibiscus-raspberry herbal tea bags
Hibiscus Tea Royale Cocktail
- 2 tablespoons Hibiscus Tea Simple Syrup
- 4 oz chilled champagne or sparkling wine
- Raspberries or lemon twist, if desired
- To make Hibiscus Tea Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1½ cups.
- To make cocktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.
Caramel Hot Chocolate
- 2 cups light chocolate soymilk
- 2 tablespoons fat-free caramel topping
- Frozen (thawed) fat-free whipped topping, if desired
- Chopped pecans, if desired
- In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
- Pour into 2 mugs. Garnish with whipped topping and pecans.