Decadent Drinks for Valentine’s Day

By Beth Franklin


Whether you’re planning a romantic evening in or a special night on the town, there is nothing like a sexy cocktail to set the mood on Valentine’s night. Chambord Black Raspberry Liqueur makes it easy to impress with this decadent but simple recipe.

1.5 oz. Vodka
1 oz. Chambord Black Raspberry Liqueur
.75 oz. white chocolate liqueur
.75 oz. heavy cream

Combine ingredients in shaker with ice. Shake vigorously and strain into a martini glass. Garnish by floating a chocolate kiss on top.


1.5 oz vanilla vodka
.5 oz Chambord
2 oz heavy whipping cream

Shake ingredients with ice and strain into a martini glass.

1.5 oz Finlandia Vodka
.5 oz Chambord
.5 oz pineapple juice

Shake ingredients with ice and strain into a martini glass.


Consider a taste of liquid love with the Midori Sweetheart, a fresh blend of passion fruit, elderflower and Yubari melon. Topped off with a touch of honey and delicate pink flower petals, this tasty cocktail will help make your Valentine’s Day celebration extra special.

pulsecocktail-midori-sweetheartMIDORI SWEETHEART
(Created by Victoria D’Amato Moran)

1 Part Midori Melon Liqueur
1 Part Skyy Passion fruit Infusions
1⁄2 Parts Elderflower Liqueur
2 Parts Passion fruit juice (Welch’s)
1⁄2 Parts fresh lemon juice
2 drops of honey (1⁄4 tsp.)

Add ingredients into a chilled shaker glass, add ice.Shake and strain into a chilled 6 oz cocktail glass.

Garnish: pink and red rose petals, sprinkled with silver leaf flakes sitting in drink.

Delicious Dessert Wines
You might even want to skip dinner!

The Campbells family production of dessert wines dates back four generations to the 1870s. Made with late harvest fortified grapes and aged in a modified Solera, Campbells Muscat and Tokay are truly like no other wines in the world. Campbells Muscat is bright amber in color with rich, luscious notes of marmalade, toffee and caramel followed by a long finish. The Tokay is deep, brilliant gold with aromas of toffee and honey and flavors of prune, fig, chocolate and marmalade.

The cocktails, crafted by master mixologist Jamie Boudreau with Campbells Muscat and Tokay, are effortless to mix and serve and pure bliss to imbibe.

1.5 oz Campbells Muscat NV
1.5 oz gin
5 grapes
.25 oz lemon juice
Muddle grapes, shake and strain

1.25 oz Cognac
.75 oz Campbells Muscat NV
.5 canned pear
2 dashes Angostura bitters
Shake hard and fine strain into a cocktail glass


1.5 oz apple brandy
.75 oz sweet vermouth
.5 oz Campbells Muscat NV
dash Angostura bitters
Stir and strain into a chilled cocktail glass, garnish with lemon twist

2 oz Campbells Tokay NV or Muscat NV
5 oz champagne
dash Angostura bitters
Build in a champagne flute and garnish with a lemon twist.