Romantic Recipes

Add a little romance with these fun and flirty recipes!

Love Buzz

In a cocktail shaker filled with ice, add 1.5 oz Vodka, .5 oz Crème de Cacao, 1 oz raspberry puree and 1 part room-temperature espresso. Shake all ingredients and strain into a cocktail glass. Garnish with chocolate raspberry tuile.

Raspberry Kiss

In a cocktail shaker filled with ice, add 2 oz Raspberry Lemonade, 1.5 oz Vodka, .5 oz Raspberry Liqueur and .5 oz simple syrup. Shake well and strain over crushed ice into a rocks glass rimmed with red sugar. Garnish with fresh raspberry and heart-shaped candy.

The Creamy Chocolate Raspberry Cocktail Recipe

  • 1.5 oz Vanilla Vodka
  • 1 oz Godiva chocolate liqueur
  • 1 oz Chambord
  • 1 oz half-n-half

Fill a cocktail shaker with ice. Pour in all ingredients and shake until chilled. Rim a martini glass with pink sugar (you can make your own pink sugar by mixing sugar with a couple drops of red food coloring). Strain the mixture into the glass and serve.

Kiss on the Lips Drink Recipe

  • 1.5 oz Peach Schnapps
  • 5 oz frozen mango mix (or mango chunks)
  • 1 tablespoon Grenadine

Put the peach schnapps, frozen mango and 2 cups of crushed ice into a blender and blend until smooth. Pour the grenadine into the bottom of a cocktail glass and then pour the blended mixture in over the top of it. Garnish with a pineapple slice and cherry.

Pomegranate-Champagne Punch

  • 1.5 cups Pomegranate Juice
  • 1 cup Peach Nectar
  • 1/4 cup orange-flavored liqueur, such as Grand Marnier
  • 1 bottle (750 ml) Champagne

In a large pitcher, combine pomegranate juice, pear nectar and orange-flavored liqueur. Slowly add Champagne. Serve over ice.

Lavender Champagne

  • 1/2 cup sugar
  • 1 tablespoon dried lavender
  • 4 bottles (750 ml) dry Champagne or sparkling wine, chilled
  • Fresh lavender sprigs, for garnish

Bring sugar and 1/2 cup water to boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat and let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month). When ready, pour about 6 oz Champagne and 1.5 teaspoons syrup into each flute and garnish with a lavender sprig.