The Prix Fixe

This one is created in honor of that Valentine’s Day prix fixe dinner menu at your local “romantic” restaurant at which you had to make desperate reservations over three months before the big day. You’d rather just order off the menu – but no!

In any event, it won’t stop you and your special one from celebrating love, especially if it’s over a couple of these rose-hued classics that look like they are fresh from Cupid’s cocktail closet.

Ingredients:

2 ounces Marin Coastal Gin

¾ ounce freshly squeezed lemon juice

¼ ounce cherry liqueur (e.g. Luxardo Maraschino)

½ ounce raspberry syrup (see notes below for how to make this)

Instructions:

Add all liquids in a mixing glass.  Fill with cold, fresh ice – no splashing!

Stir calmly for 20-30 seconds.  Just composed, sensible stirring.  We are chilling and diluting and combining here – not making a meringue.

Strain into something classy, like a coupe or a Nick & Nora glass. Or a Red Solo cup, I guess.

Maybe drape a sassy little lemon twist over the side or spear a cocktail cherry on a toothpick and plop that in there. We’re all in love!

Raspberry Syrup

Make this and then use it not only in cocktails but ponder drizzling over all manner of other things. Pancakes? Ice cream? The molten chocolate lava cake?!

Ingredients:

1 cup fresh or frozen raspberries

1 cup granulated sugar

1 cup water

Instructions:

Combine all ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. 

Reduce heat to low and simmer gently for 10 minutes, or until the raspberries have broken down and the mixture has thickened a wee bit.

Strain through a fine mesh strainer, using a spoon to press down on the solids to extract as much liquid as possible. Discard the solids.

Once cooled, transfer this lustrous scarlet liquid to a glass container and store in the refrigerator. You did it.

If you’re missing the main ingredient, head on over to the Shop and we’ll fix you right up.