This week’s Thirsty Thursday is all about drinks for Valentine’s Day. Maybe you are planning to surprise your sweetie with a romantic dinner at home, or maybe breakfast in bed. Here’s a roundup of four Valentine’s Day themed drinks.
The first drink is the Crimson Crush. I found this recipe over at Marie Claire.
1.5 oz (BELVEDERE)RED vodka
½ oz St Germain Elderflower liqueur
3 bar spoons of pomegranate seeds
4 chunks pink grapefruit
Muddle pomegranate seeds and grapefruit with the elderflower liqueur. Add Belvedere and top with crushed ice. Churn.
The next drink is a Chocolate Covered Cherry Martini that I found at Life’s Ambrosia.
Chocolate Covered Cherry Martini
You will need:
1.5 ounces dark chocolate liqueur
1 ounce cherry vodka
1 ounce half and half
1/2 cup ice
In a cocktail shaker combine chocolate liqueur, cherry vodka, half and half and ice. Shake vigorously. Squeeze chocolate syrup into the bottom of a chilled martini glass. Pour martini over the top. Garnish with a maraschino cherry.
Bourbon Cherry Crush
Here in Kentucky we know all about Bourbon so its only fitting that we include a drink with Bourbon so we have this Bourbon Cherry Crush from The Bourbon Bee.
1 1/2 oz. bourbon
1 oz. cherry juice (just use the juice in the maraschino cherry jar)
1/2 oz. amaretto
Squeeze of fresh lemon
2 oz. Cherry Coke Zero or Cherry Coke
4 Brandied or Maraschino cherries
Muddle the cherries in the bottom of your glass, add ice.
Mix the bourbon, cherry juice, amaretto, and lemon in a shaker, shake, add ice, shake again.Pour over fresh ice, top off with Coke and stir. Add a couple more cherries and a lemon wedge as a garnish, if you like.
Maybe you are looking for something hot to heat up your Valentine’s night. Check out this Smoking Bishop from Chow.
1 (750-milliliter) bottle ruby port
2 star anise pods
5 (3-inch) cinnamon sticks
½ cup granulated sugar
1 (750-milliliter) bottle medium-bodied red wine, such as Pinot Noir
36 whole cloves
1 medium grapefruit
5 medium oranges
Heat the oven to 350°F and arrange a rack in the middle. Place the oranges and grapefruit in a baking dish and bake until the bottom of the fruit is lightly browned, about 35 minutes. Using tongs, flip the fruit over and continue baking until the second side is lightly browned, about 20 to 35 minutes more. Remove from the oven and let cool slightly in the dish. When cool enough to handle, remove the fruit from the dish and stud each piece with 6 cloves; set aside.
Place the red wine, sugar, cinnamon sticks, and star anise in a large saucepan over low heat and stir until the sugar has dissolved. Remove from the heat. Add the clove-studded fruit, submerging it in the wine mixture as much as possible (not all the fruit will be covered). Cover and let sit at room temperature overnight.
The next day, remove the fruit from the saucepan. Slice each piece in half and juice the halves into a strainer set over a medium bowl. Discard the seeds, cloves, and any large pieces of pulp in the strainer. Add the juice and port to the wine mixture and stir to combine. Place over low heat until the mixture is hot, being careful not to let it boil. If desired, remove the star anise and cinnamon sticks. Serve hot.
Enjoy and Happy Valentine’s Day!