Renowned mixologist Javier de las Muelas of Barcelona’s legendary Dry Martini bar reveals his best cocktails to enjoy on February 14.

SOMEONE LIKE YOU

Ingredients:

15ml strawberry syrup
10ml egg white
3 raspberries
20ml grapefruit juice
50ml Bombay Sapphire gin
2 drops orange blossom honey
1 dash Peychaud’s Bitters

To garnish: 1 small rose

Method:

1. Crush the raspberries thoroughly in a cocktail shaker, then add the rest of the ingredients and shake with ice.
2. Strain into a coupe glass through a fine sieve, add an ice cube and place a raspberry on top.
3. For the final touch, attach a small rose to the stem of the glass.

LOVERS' ELITE

Raise a glass with this creamy cocktail recipe created by London’s The Clipper Bar.

Ingredients:

35ml Elit vodka
15ml Cointreau
10ml sugar
10ml fresh lemon juice
5ml coconut syrup
45ml milk

Method:

1. Combine all the ingredients in a cocktail shaker with ice and shake thoroughly.
2. Twist the rim of a chilled martini glass in coconut and raspberry powder.
3. Pour the cocktail and add marshmallows for decoration.

The Clipper Bar at The InterContinental London – The O2

BERRY MUCH IN LOVE

If you’re not in the British capital to stop by Catch Champagne Bar & Lounge, serve up their love potion at home.

Ingredients:

30ml Stolichnaya vanilla vodka
50ml raspberry puree
10ml crème de cacao
10ml raspberry liquor

To garnish: cocoa powder, 2 raspberries and 1 shard of chocolate

50ml Prosecco

Method:

1. Shake ingredients with ice for 30 seconds, then strain and serve in a martini glass with cocoa powder on the rim.
2. Garnish with a raspberry and dark chocolate shard.
3.Serve with a shot of Prosecco – topped with a raspberry – on the side.

Catch Champagne Bar & Lounge at Andaz London Liverpool Street Hotel

L'AMOUR

Ingredients:

30ml Grey Goose Le Citron
50ml peach nectar
A squeeze of fresh lemon juice
1 ginger slice
1 dash of grapefruit bitters

To garnish: 1 rose petal

Method:

Shake all ingredients and strain into a chilled martini cocktail glass. Garnish with a rose petal.

*PHOTO: Scott Grummett for Grey Goose