Valentine’s Kissworthy Cocktail Party

Mindy’s Pomegranate Martini

1 oz vodka
½ oz Cointreau liqueur
3 oz 100% pomegranate juice (I prefer POM)

In a chilled cocktail shaker filled ¼ high with crushed ice, combine all ingredients. Shake and strain into a martini glass. Serve with a squeeze of lemon and garnish with a lemon twist.

Chocolate Martini

Personalize your Chocolate Martini to add a special flair. If you're looking for a fruity taste, pick a flavored vodka or rum such as citrus or raspberry. For a sweeter taste, use vanilla flavored vodka or rum. To garnish, coat a rim of martini glass, swirl chocolate syrup in a glass or add a few mouth-watering truffles.

Chocolate Martini Fixings

2 oz base spirit (vodka, light rum or brandy)
½ oz chocolate liqueur
½ oz white creme de cacao
Chocolate syrup to coat rim of martini glass

Coat rim of martini glass with chocolate syrup. Mix all the ingredients in a cocktail shaker with ice and strain into a martini glass.

Cherry Bomb

¼ oz Cherry liqueur (I like Kirchwasser)
3 oz vodka
½ oz Vanilla Flavor Vodka
½ oz Godiva Chocolate Liqueur
Maraschino Cherries

Using a squeeze bottle, pour Chocolate Liquere into a martini glass in a circular motion. Pour Cherry Liqueur into the center of the glass then place it in the freezer until frozen. Then mix and shake all vodkas into the frozen glass. Garnish with maraschino cherry soaked in Godiva liqueur then refrigerate until served.

Sweetheart Cocktail

2 oz Gran Centenario Plata
½ oz strawberry liqueur
½ oz Cointreau
2 muddled fresh strawberries
½ oz fresh lime juice
1 oz sour mix
1 fresh strawberry for garnish

In a cocktail shaker, combine ingredients and shake well. Strain into a chilled martini glass. Garnish with a fresh strawberry.

Sicilian Kiss Cocktail

½ oz amaretto
½ oz peach liqueur

Pour both ingredients into 1 ounce shot glass for a sweet introduction to Valentine’s Day.

Cupid’s Crab Cocktail
The chiles make this a very sensual starter and will whet your appetite for more (food, of course).

Ingredients

2 cans unsweetened coconut milk
1 large red onion, peeled, halved and thinly sliced
2 serrano chiles, thinly sliced
1 Tablespoon honey
Juice of 2 limes
Salt and freshly ground pepper
24 ounces jumbo lump crab meat, picked over
2 ripe avocados, peeled and cut into medium dice
1/4 cup chopped fresh cilantro

Preparation

• Whisk together the coconut milk, onion, chiles, honey and lime juice in a large bowl and season with salt and pepper, fold in the crab, cover and let marinate in the refrigerator for 30 minutes.

• Ten minutes before serving, fold in the avocados. Re-season with salt and pepper and fold in the cilantro just before serving.

• Use a slotted spoon and spoon into martini glass. Makes 4 appetizer servings.