Valentine’s Day! Most people tend to fall into one of two categories when it comes to this holiday: you either love it or you hate it. Well this year, we found a way to please you no matter what, by giving you our take on the perfect Valentine’s Day gift: Cocktails!
So with that in mind, we asked MADE WITH LOVE’s Ottawa and Toronto finalists to inspire us cocktail-wise, and here they are, offering us exclusive cocktail creations (which are made with love, indeed)! So, whether you’re having a girls’ night out, having a date night, or a cozy night in, there is always a place for a delicious cocktail!
Cheers to love and to creativity!
My Beeting Heart – Jason McNeely – Play Food & Wine
Finalist / Ottawa Regional Finals 2018
- 1 oz Grand Marnier
- 0.5 oz Campari
- 0.75 oz Fresh lemon juice
- 0.75 oz Orgeat
- 2 pinches beet powder
- 1 egg white
-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white and properly mix beet powder.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-For beet heart garnish; use card stock paper to create a stencil and hold it a 1/4 inch from the drink’s surface as you dust more beet powder over top.
Cupid’s cup – Connor Currie – Charlotte
Finalist / Ottawa Regional Finals 2018
- 1.5 oz Cirka vodka Terroir
- 1/4 oz Campari
- 3/4 oz lemon juice
- 1/2 oz raspberry syrup
- Egg white
- Rose water spray
-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass and spray with rose water spray
-Garnish with a lemon zest and a rose
Principles Of Lust – Axl Gonzalez – Los Colibris
Finalist / Toronto Regional Finals 2018
- 1.5 oz 1800 Tequila Silver
- 3/4 oz lime
- 1/2 oz infused cinnamon cabernet syrup
- Egg whites
- Fire cinnamon homemade bitter
-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with fire cinnamon homemade bitter
Aphrodite’s Kiss – Chris Howell – EVOO Greek Kitchen
Finalist / Ottawa Regional Finals 2018
- 1 oz Ungava Gin
- ¼ oz Campari
- 1 ¼ oz Strawberry simple syrup
- ¼ lemon juice
- 2 oz prosecco
- 2 dashes of Scrappy’s chocolate bitters
-Combine ingredients in a shaker.
-Add ice and shake for another 15 seconds to chill and dilute.
-Double strain and serve in a glass over ice.
-Garnish with chocolate rim and lemon heart
Rum Red Velvet – Matt Rajchman – Skin + Bones
Finalist / Toronto Regional Finals 2018
- 1 ½ oz For de Cana rum
- ½ oz White chocolate liqueur
- ½ oz Homemade raspberry syrup
- ½ oz lime juice
- 1 dash of Woodford chocolate bitters
- Aquafaba foam in no2 Canister (lime, simple syrup, chocolate bitters & 1 spray of rose tincture)
-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with Aquafaba foam and dried rose
