Valentine's Day Cocktails: Our favourite recipes

R omance is in the air, so why not sweep your customers off their feet with one of these sweet sips?

Chambord Gin Berry Fizz

The Gin Berry Fizz is the perfect addition to your cocktail repertoire. 


  • 1-part Chambord
  • 1-part pink gin (or another gin of your choice)
  • 4-parts lemonade
  • Garnish with fig slices and sprig of thyme


Simply take a wine glass and add Chambord and a pink gin (or any gin) of your choice. Add ice and fresh lemonade to top it off before finishing with a garnish of fig slices and sprig of thyme. 


Absolut Passionfruit Martini

Have your customers fall head over heels for this classic cocktail.


  • 45ml Absolut Vanilla
  • 25ml passionfruit purée 
  • 15ml vanilla syrup
  • 1 pineapple slice
  • 1 half passionfruit
  • 45ml Champagne (served on the side)


Muddle one slice of pineapple in a shaker. Add Absolut Vanilla, passionfruit pulp from half a passionfruit, vanilla syrup, and passionfruit purée. 

Shake and double strain into a chilled cocktail glass. Garnish with the half passionfruit floating and serve with a shot of Champagne. 


Tarquin's Cornish Strawberry Fields

Cast a spell with the Valentine's Day cocktail, sure to have your customers coming back for more. 


  • 15ml Cornish Pastis
  • 25ml Tarquin's Cornish Gin
  • 10ml elderflower syrup
  • 10ml lemon juice
  • 25ml soda water
  • 2 fresh strawberries (sliced)


Place the Pastis, gin, elderflower and lemon in a wine glass. Add a few blocks of ice and 4 slices of strawberry. 

Stir for about 30 seconds. Fill the glass with ice, top with soda water and garnish with a few more slices of strawberry. 



Cocktail with fig pieces

Bombay Bramble

This simple twist on the modern classic beautifully demonstrates the inherent fruit flavours found at the heart of Bombay Bramble. 


  • 50ml Bombay Bramble
  • 25ml fresh lemon juice
  • 12.5ml sugar syrup
  • Garnish with a fresh lemon wedge, blackberries and sprig of thyme


Build ingredients into a rock glass, top with crushed ice and garnish with fresh lemon wedge, blackberries and sprig of thyme.