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Valentine’s Day cocktail recipes to enjoy while watching UFC 258

Valentine’s Day cocktail recipes to enjoy while watching UFC 258.

Nothing is more romantic than enjoying a well-made cocktail while cuddling with your loved one on the couch while watching people punch and choke each other into oblivion. OK, maybe there are a few things more romantic but hear me out anyway.

We have compiled a collection of cocktail recipes to make for Valentine’s Day weekend which just happens to be the weekend of UFC 258: Kamaru Usman vs. Gilbert Burns.

Enjoy, and please drink responsibly!

Recuerdo Mezcal Besito

  • 1.5oz Recuerdo Mezcal Joven
  • 1oz pomegranate Juice
  • .5oz cinnamon syrup (1 cup water, 1 cup sugar, 1-2 sticks cinnamon – break apart the cinnamon sticks and heat alongside the water and sugar to a gentle boil and reduce to a simmer for 1-2 minutes while stirring. Pull off the heat and allow to sit 30-60 minutes to infuse the cinnamon. Cool and strain the cinnamon.)
  • prosecco
  • pomegranate grains
  • peppermint leaf

Directions: Shake the Recuerdo Mezcal, pomegranate juice and cinnamon syrup over ice, strain into a chilled coupe glass, top with chilled prosecco, and garnish with the pomegranate grains and a peppermint leaf.

Pom Pom Punch

  • 8 ounces Patrón Reposado
  • 1 bottle of red wine (pinot noir preferred)
  • 9 ounces Pear brandy
  • 8 ounces Orange juice
  • 2 ounces Ginger beer
  • Orange wheels
  • Pear slices
  • Apple slices
  • Seasonal fruit

Directions: Add all ingredients into pitcher or carafe and mix to combine. Pour over standard ice, garnish and serve. Can be made in advance and stored for up to a day.

D’USSE Between The Sheets

  • 1 part D’USSE VSOP
  • 1/2 part Bacardi superior
  • 1/2 part orange liqueur
  • 1/2 part honey
  • 3/4 part fresh lemon juice
  • 1 pinch of Cayenne pepper powder

Directions: Shaken vigorously with ice, strain in a coupette or enjoy over crushed ice. Garnish with a lemon wheel/peel.

Diplomático Raspberry Drop

  • 45 ml Diplomático Mantuano
  • 20 ml rosé wine
  • 1 tablespoon raspberry jam
  • 15 ml lemon juice
  • 5 ml vanilla syrup
  • Fresh raspberries

Directions: Pour all the ingredients (except the raspberries) into a cocktail shaker.
Strain twice and serve in a Martini glass.
Garnish with raspberries.

NOLET’S Silver Bulleit

  • 1 ounce NOLET’S Silver Gin
  • 1 ounce Bulleit Bourbon
  • 1 ounce Grapefruit Juice
  • 1 ounce Lemon Juice
  • 0.75 ounce Simple Syrup

Directions: Shake all ingredients with ice in a cocktail shaker and strain into an ice-filled cocktail glass. Garnish with a grapefruit wheel.

For a batch of 8-10 cocktails:

  • 1 cup NOLET’S Silver Gin
  • 1 cup Bulleit Bourbon
  • 1 cup Grapefruit Juice
  • 1 cup Lemon Juice
  • 3/4 cup Simple Syrup

Botanical Daisy

  • 2 ounces NOLET’S Silver Gin
  • 0.5 ounce Ketel One Botanical Grapefruit & Rose
  • 1 ounce Fresh Lemon Juice
  • 1 Tbsp. Maraschino Syrup
  • Club Soda

Directions: Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.

Riviera Rose

Via Mattias Horseman

Glassware: Coup

  • 2 parts Hendrick’s Gin
  • 1 part Giffard Pamplemousse
  • ½ part Apricot Liqueur
  • 1 part Fresh Lime Juice
  • ½ part Egg White
  • Rose petals for garnish

Directions: Combine ingredients and shake with ice, then shake without ice. Strain into a coupe and garnish with a rose petal.

Spiced Chocolate and Orange Mulled Port

Created by Kate Richards of Drinking With Chickens

  • 1 750ml bottle of Fonseca BIN 27 Port
  • 1 750ml bottle of dry red wine
  • 2 cups fresh orange juice, strained to remove pulp
  • 1/2 cup Grand Marnier (or other orange liqueur)
  • 1/4 cup powdered Mexican hot chocolate mix (or another bittersweet dark hot chocolate mix)
  • 2 small oranges, halved for mulling
  • 2 small oranges, sliced for garnish
  • 2 cinnamon sticks for mulling
  • 6 cinnamon sticks for garnish
  • 6 cardamom pods
  • 1 nutmeg seed
  • 4 cloves

Directions: In a large saucepan, combine Port, wine, orange juice, orange liqueur, hot chocolate mix, the 2 halved oranges, 2 cinnamon sticks, cardamom, nutmeg, and cloves. Stir thoroughly to combine and dissolve chocolate, then bring the mixture to a boil. Lower heat and simmer gently for 30 minutes. When you are ready to serve, spoon liquids into your mug/glass, and garnish with a fresh orange slice and cinnamon stick.

Citrónge Cosmopolitan

  • 1 ounce PATRÓN Citrónge Orange
  • 1.5 ounces Vodka
  • .5 ounce Cranberry Juice
  • .75 ounce Fresh lime juice
  • .25 ounce Simple Syrup
  • Orange Twist

Directions: Combine the ingredients in a mixing glass with ice and shake to chill. Strain into a chilled martini glass or cocktail coupe. Garnish with an orange twist.

Dressed & Dapper

Credit: Vance Henderson

  • 2 parts Hendrick’s Gin
  • ¾ part Fresh Lime Juice
  • ½ part Simple Syrup
  • 3 Dashes Peychaud’s Bitters
  • Sparkling Water
  • Cucumber Spear

Directions: Combine all ingredients into a chilled highball glass.  Lightly stir and garnish with a Cucumber Spear.

Citrónge Cosmopolitan

  • 1 ounce PATRÓN Citrónge Orange
  • 1.5 ounces Vodka
  • .5 ounce Cranberry Juice
  • .75 ounce Fresh lime juice
  • .25 ounce Simple Syrup
  • Orange Twist

Directions: Combine the ingredients in a mixing glass with ice and shake to chill. Strain into a chilled martini glass or cocktail coupe. Garnish with an orange twist.

Lord G

Via Sebastien Derbomez

Glassware: Coupette

  • 1 ½ parts Hendrick’s Gin
  • ¾ part Sweet Vermouth
  • ¼ part Mint Syrup
  • ½ part Lemon Juice
  • 3 TSP Pomegranate Arils
  • Egg White
  • Citrus Begonia leaves & pomegranate aril for garnish

Directions: Shake and strain. Garnish with Begonia leaves & pomegranate aril.

Raspberry Fizz

  • 1.25 oz. NOLET’S Silver Gin
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Simple Syrup
  • Shandy (Beer & Lemonade)
  • 3 Raspberries

Directions: Muddle raspberries with simple syrup and lemon juice in a mixing glass. Add NOLET’S Silver and ice. Shake well and strain into a Burgundy glass. Add shandy beer. Garnish with a grapefruit wheel and fresh mint.

The Macallan Speyside Sipper

  • 1 ½ oz The Macallan Double Cask 12 Years Old
  • ½ oz Membrillo
  • ¼ Lime
  • 3 oz Sprite’s Delight Tea
  • 1 grapefruit

Directions: Dissolve ½ oz Membrillo into Sprite’s Delight Tea. Add 1 oz Fresh grapefruit and .25 oz lime. Serve tallover ice in a highball glass. Garnish with membrillo slice

Botanical Daisy

  • 2 ounces NOLET’S Silver Gin
  • 0.5 ounce Ketel One Botanical Grapefruit & Rose
  • 1 ounce Fresh Lemon Juice
  • 1 Tbsp. Maraschino Syrup
  • Club Soda

Directions: Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.

If the low-key route is more your jam, try these pre-made drinks from Cutwater Spirits with flavors like Tequila Margarita, Vodka soda and Tiki Rum Mai Tai.


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