The Love Spell Cocktail

Happy almost Valentine’s Day! I made us a cocktail. Whether you’re pro or con this most controversial of holidays, you can drink something a little fancy in celebration (or protest).

I happen to be very pro-Valentine’s Day. I just really love the notion and have always looked forward to it, even in elementary school when you had to give everyone in your class a valentine, and junior/high school when you hoped someone would send you a rose or a candy-gram (only my mom did, wahhh!). This Valentine’s Day marks the 11th year Sean and I have been a couple. Cheesy, yes, but whatever. He went out with me and my girlfriends to get Mexican food. I still remember what I wore that night and how many times I changed my clothes before going with a silky, aqua camisole trimmed with lime green lace (does anyone remember when this was an acceptable choice of top circa 2005? oof), whiskered jeans, a velour cropped blazer, and a really busted-up pair of converse…vv en vogue.

Now, we happily stay in on Valentine’s Day and usually order-in, open a bottle of wine, or shake up a few cocktails. This year we’re mixing up a couple of these, what I’m calling The Love Spell (because I’m a cheeseball and because they’re kind of the same color of that criminally fragrant Victoria’s Secret scent that was all the rage in the mid-2000’s). The cocktail gets its mauve color from a mixture of creme de violet and ruby-hued pomegranate juice. An egg white gives this cocktail a lush foam that I find so luxurious and fancy as hell. This cocktail shakes up to be tart, fruity, a little floral, a little sweet, and dangerously easy to drink.

5.0 from 1 reviews

The Love Spell Cocktail

 

This lush floral cocktail gets its color from a mixture of Creme de Violet and pomegranate.

Author: Cindy

Serves: 1

Ingredients

• 1 egg white
• 2 ounces pomegranate juice
• 1 ounce of vodka
• ½ ounce creme de violet
• ½ ounce pomegranate syrup*
• 1 teaspoon lemon
• 2 dashes bitters
• 1 cup ice
• *pomegranate syrup:
• ½ cup pomegranate juice
• ½ cup sugar

Instructions

1. Add the egg white to a cocktail shaker, cover with the lid and shake for 15 seconds. Add the remaining ingredients, including the ice, and shake vigorously for 30-40 seconds. Strain into a cocktail glass (I used a coupe glass).
2. *Pomegranate Syrup:
3. Combine the juice and sugar in a saucepan, heat over medium high, stirring to dissolve the sugar. Bring the syrup to a boil and cook for 60 seconds. Remove from the heat and pour into a glass jar to cool. Once cooled, cover and refrigerate. The syrup should keep, covered, in the refrigerator for at least 2 weeks.

Notes

This recipe is written to make 1 cocktail, you can easily double the ingredients and shake it in the same shaker, just strain into 2 glasses.

3.4.3177

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