Rosy and cozy: Valentine’s Day promotion ideas

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Venetian Valentine

From: Fleming’s Prime Steakhouse & Wine Bar, Boston. Yield: 1 serving

.5 oz. Quady Elysium (muscat dessert wine)
.5 oz. St. Germain Elderflower Liqueur
4 oz. Mionetto Prosecco

Combine cocktail ingredients and serve in a champagne flute, garnished with a Luxardo Cherry.

Photo: Fleming’s Prime Steakhouse & Wine Bar

Mint to Be

From: Fleming’s Prime Steakhouse & Wine Bar, Boston. Yield: 1 serving

1.5 oz. Gentleman Jack
1 oz. Domaine De Canton
2 oz. POM juice
.5 oz. Simple Syrup
8 fresh mint leaves

In a Boston shaker (two-piece cocktail shaker), muddle 8 fresh mint leaves with the simple syrup to release the mint aromas. Add ice and Gentlemen Jack, Canton and POM juice. Shake vigorously. Strain into a bucket glass over ice. Garnish with mint sprig.

Photo: Fleming’s Prime Steakhouse & Wine Bar

Cherub’s Blossom Martini

From: Poe’s Kitchen at the Rattlesnake, Boston. Yield: 1 serving

1.75 oz. Hendrix Gin
.75 oz. St. Germain
1 oz. fresh lemon juice
3 fresh raspberries
1.5 oz. prosecco

Muddle three raspberries in the bottom of a shaker. Add ice and pour in the gin, St. Germain and lemon juice. Top off with ice and chop with a strainer and bar spoon. Strain into a chilled martini glass and float prosecco over the top. Garnish with a raspberry and serve.

Photo: Poe’s Kitchen at The Rattlesnake