BlackBook Exclusive: Amorous Valentine’s Day Cocktails From Six NYC Hotspots

The Real McCoy, Cocoa Hot Cocoa

 

Cuffing season has been in motion, and love is in definitely the air – attempting to push out all the bad vibes. So with Valentine’s Day coming up quick, it’s time to hop on Resy and plan another unforgettable evening of amore.

And whether you’re courting l’amour de ta vie, or just gathering the besties for a feisty, love-filled Galentine’s get-together, BlackBook has just the tipple for you – as well as the place in which to drink it.

Indeed, we sought the expertise on special V-Day love potions from some of New York’s best: Lalito, Undercote, Ward III, Slowly Shirley, The Real McCoy, and DIEGO at the Public Hotel. And because we love you, we’ll even throw in a little wisdom: never, under any circumstances, mix first dates and Valentine’s Days.

 

BlackBook’s Valentine’s Day Cocktail Guide

 

The Real McCoy

“Coco Hot Cocoa”

2 oz. The Real McCoy 5 Year Aged Rum
1/2 oz. Brown creme de cacao
1/4 oz. Triple sec
4-5 oz. Coconut milk hot chocolate*
*Heat 4-5 oz. unsweetened coconut milk with 1 tablespoon cocoa powder and cane sugar to taste or use powdered hot chocolate mix.
Add all ingredients to your favorite mug. Garnish with a dust of cocoa and grated orange zest.

 

Undercote

“Love Affair”

  • 2 oz Bombay Sapphire
  • 1 oz Lemon Juice
  • 3/4 oz Yuzu Sake
  • 3/4 oz Champagne syrup *
  • 1 pinch Salt
Mix everything together and shake. Fine strain and top off with soda. Served on the rocks.
Garnish with chrysanthemums.
* one part champagne to one part sugar. Heat until the sugar dissolves.

 

 

Image by Gary He

 

Ward III

“Tootsie”

Created by Kenneth McCoy, Chief Creative Office of Public House Collective (The Rum House, Ward III)

.75 oz Heaven Hill Bourbon
.75 oz Old Overholt Rye
.5 oz Lemon Hart Spiced
.5 oz Giffard Apricot
.25 oz Demerara Syrup
.5 oz Pineapple Juice
1 dash Scrappy’s Chocolate Bitters
bar spoon Green Chartreuse
Glass: Rocks
Ice: Large format cube
Garnish: Cherry picked
Method: Shake with ice; double strain into chilled rocks glass over large cube; bar spoon of Green Chartreuse over cube

 

Slowly Shirley

“Tahitian Coffee” (for two)

3 oz Plantation Barbados 2001
3 oz Encanto Pisco
1 oz Lime juice
1 oz Orange juice
1 oz Passion fruit syrup
1 oz Guava nectar
1 oz Cold brew concentrate
1/2 oz House falernum
1-1/2 oz Honey syrup
Glass: Chemex
Ice: Crushed
Method: Shake. Strain
Garnish: Grated coffee and an orchid

 

Diego at the PUBLIC Hotel 

“Guilty in Rome”

Created by Ivy Mix

1.5 oz Aperol
0.5 oz Gonzalez Byass
1/2 quartered lime
Method: Muddle lime in sugar in a tin, add ingredients, shake hard and strain over crushed ice in a rocks glass.

 

 

Lalito

“Hi-bis-Kiss”

Created by bartender Jessie Negron

  • 5 oz. Tequila
  • .5 oz. Mezcal
  • 3/4 oz. Hibiscus tea
  • 3/4oz. Lime juice
  • 3/4 oz. Grapefruit juice
  • 3/4 oz. agave
  • Rose petals
  • Strawberry slice
  • Brown sugar rim

 

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