Celebrate Valentine’s Day With This Sweet and Sour Cocktail

If you missed your chance to book a table for you and your sweetheart this Valentine’s Day, fret not, Hy’s Steakhouse & Cocktail Bar has you covered with this recipe for its delicious Sweettart cocktail. Featuring raspberry syrup and lemon juice, the red glow of this sweet and sour cocktail expresses the love you feel for the person you make it for. Like any Valentine’s Day drink, this goes best with flowers and chocolate.

Ingredients

For the raspberry syrup:

750 milliliters Fresh raspberries

Sugar

For the cocktail:

1 ounce Bombay Sapphire gin
.75 ounce Aperol
.25 ounce Cointreau
.75 ounce raspberry syrup
1 ounce lemon juice
1 egg white (or .5 ounce aquafaba)

Dehydrated rose petals for garnish (optional)

Method

For the raspberry syrup:

Combine 750 milliliters fresh raspberries and sugar in a small saucepan over low heat, stirring frequently.

Once combined, add 750 milliliters, and bring to a boil.

Remove from heat and let cool.

Strain into clean, sealable container.

Will last up to 2 weeks refrigerated.

For the cocktail:

Measure all ingredients into shaker tin and dry shake for 5 seconds.

Add ice and shake for 10 seconds.

Double strain into a chilled coupe.

Garnish with dehydrated rose petals, if desired.