As the new year fades into February, we can’t guarantee you’ll spend Valenitine’s Day with a significant other. Instead opt for the perfect date with one of these cocktails… it’s sure to be love at first sight (and taste).

“One martini is just right, two is too many, three is not enough.”
– James Thurber


Kir Royale


Serves 1

20ml Crème de Cassis

130ml dry Champagne

2 rasperries


1 Pour the Crème de Cassis into a chilled Champagne flute. Add champagne.

Add one raspberry to the flute, and garnish using second raspberry.


Elderflower Cosmopolitan (pictured)


Serves 1

35ml gin

15 ml St Germain elderflower liqueur

3 raspberries

30ml lemon juice

1 teaspoon sugar

Ice cubes


1 Add sugar raspberry and lemon juice to shaker.

2 Crush sugar, raspberry and lemon juice with muddler.

3 Add gin and elderflower liqueur to the shaker. Fill up the shaker with ice cubes.

4 Shake well and strain in cocktail glass.

5 Garnish with orange peel and berries.


Candy Apple Martini


Serves 1

10ml butterscotch schnapps

35ml vodka

30ml sour apple schnapps

30ml cranberry juice


1 Pour the butterscotch schnapps, vodka, apple schnapps, and cranberry juice into a cocktail shaker over ice.

2 Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.


Ingredients that inspired us

Crème de Cassis

Traditionally made from blackcurrants grown near Dijon, France, this sweet, dark liqueur is a classic addition to any cocktail. The liqueur itself is a delicate balance of a syrupy sugar and the tart acidity of the berry fruit.


Considering the sweetly scented, creamy-white flowers of the elder tree, it’s not surprising we love the floral notes of elderflower. Delicate and refreshing, it’s the perfect cocktail to compliment an evening meal.


Buttery and rich, few ingredients lend themselves to ultimate indulgence like butterscotch. The sweetened, rich flavour is the perfect distinction to the sour apple schnapps for an alternative dessert for two.


This recipe originally appeared in FOOD&WINE Magazine, Jan/Feb 2017

If you would like to subscribe to FOOD&WINE Magazine, click here.