While those of us in the UK won’t be able to go out and celebrate Valentine’s Day this year, there is no reason why your at-home celebration shouldn’t be special! However you’ll be marking the day, we hope you can find room for a gin cocktail or two. We’ve put together a selection of tasty cocktails to put you in the mood for romance.
Be sure to share your version with us on Instagram @ginmagazineuk.
The following three cocktails are from Slingsby Gin, including a recipe created in partnership with Taj Hotels during the UK hospitality shutdown.
Oh Romeo (from Taj Hotels)
- 20ml gin
- 15ml orange juice
- 10ml Campari
- 10ml strawberry liqueur
- 10ml elderflower cordial
Combine all ingredients in a cocktail shaker, shake well and strain into a Champagne flute. Top up with Champagne.
- 50ml Slingsby Rhubarb Gin
- 50ml pineapple juice
- 20ml lime juice
- 25ml Chambord
Shake all ingredients with ice before straining into a coupe glass.
- 35ml Slingsby Gooseberry Gin
- 15ml elderflower cordial
- 10ml lemon juice
- Lemon peel twist, to garnish
Add the gin, cordial and lemon juice to a chilled flute glass. Top up with Prosecco and garnish with a lemon peel twist.
The following two cocktails are from Bombay Sapphire and will be on the menu for guests taking part in its Valentine’s Virtual Soirée.
Ingredients (serves two)
- 70ml Bombay Sapphire
- 25ml Chambord
- 150ml Prosecco
- 4 lemon wedges
- 2 dried hibiscus flowers
Squeeze the lemon wedges into a cocktail shaker and drop in. Add the Bombay Sapphire and Chambord and fill to the top with cubed ice. Shake well and strain equally into two chilled flute glasses. Top with Prosecco, stir gently and garnish with a dried hibiscus flower and lemon peel twist.
- 50ml Bombay Sapphire
- 15ml Martini Bianco
- 100-125ml aromatic or pink grapefruit tonic
- 1 lemon wedge
- 1 dried hibiscus flower
Fill a balloon glass with cubed ice and stir to chill. Drain off any excess water. Place the dried hibiscus flower in the glass and squeeze in a lemon wedge. Measure in the Martini Bianco and Bombay Sapphire. Stir to mix and infuse, pour in the tonic and stir carefully.
The following cocktail is a collaboration between the Highland Liquor Company and Scottish Mixology, using the former’s Seven Crofts Gin.
Blood Red Rose
- 60ml Seven Crofts Gin OR 30ml Seven Crofts Fisherman’s Strength Gin
- 20ml Blood Orangecello
- 20ml rose liqueur
- 10ml simple syrup
- 25ml lime juice
- 2 egg whites (or 20ml aquafaba for vegans)
- 2 drops cardamom bitters (optional)
To make the simple syrup, combine equal parts of sugar and water in a pan and simmer until the sugar has dissolved. Remove from the heat and allow to cool before using.
To make the cocktail, combine all the ingredients in a shaker and shake, then add ice to the shaker and shake again. Strain into a Jack and Jill glass and serve.
The Botanist Pomegranate Martini
- 70ml The Botanist Gin
- 1 heaped tablespoon fresh pomegranate arils
- 15ml dry vermouth
Muddle the pomegranate arils with the gin and allow it to steep for 1-2 hours.
To make the cocktail, add the infused gin and vermouth to a mixing glass with ice and stir to chill. Fine strain into a chilled cocktail glass and garnish with a sprig of fresh thyme.
Martin Miller’s Rose Garden
- 50ml Martin Miller’s Gin
- 150ml Fentimans Rose Lemonade
- Lemon wedge, to garnish
Add ice to a gin balloon glass and pour in the gin and rose lemonade. Stir to chill, then garnish with a lemon wedge.
Looking for more cocktail inspiration? Explore our cocktail of the week archive here.