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Love Bird – Craft Valentine’s Day Cocktail

the best valentines day cocktail
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In today’s busy world, it seems like Valentine’s day has a way of quietly sneaking up on us every year, leaving us somewhat unprepared to do something special for our better halves.

And while chocolate-covered strawberries, roses, and a copy of 50 Shades of Grey are perfectly acceptable valentine’s day gifts, we thought you might want to set the mood with something a little less cliche this year.

And starting off the night on the right foot with the proper cocktail is always task numero uno for us.

Enter the Love Bird ❤

original valentines day cocktail

Just like relationships, this rose inspired cocktail has it all – it’s light, it’s pretty, it’s delicious, and complex all at the same time. Made with rose hips infused vodka, lychee juice, lime, pink peppercorn, and Creole bitters, this is the perfect Valentine’s day cocktail to set the mood and another bar quality cocktail made at home.

rose hips for cocktails

Dried Rose Hips

homemade rose vodka

dried rose hips vodka

rose infused vodka

Rose Hips Infused Vodka

valentines cocktail

the best valentines day cocktail

Love Bird - Craft Valentine's Day Cocktail


  • 2 oz Rose Hip Infused Vodka (see notes below)
  • 1 oz Lychee Juice
  • .5 oz Fresh Lime Juice
  • .5 oz Pink Peppercorn Syrup (see notes below)
  • 2-3 dashes Creole Bitters
  • 1 Egg White


  1. Add all ingredients besides the Creole bitters in a cocktail shaker

  2. Dry shake (without ice) for 10-15 seconds. Add ice and shake again vigorously for 10-15 seconds. 

  3. Strain in a glass and garnish with a few drops of Creole Bitters on the surfice of the cocktail

Recipe Notes

Rose Hip Infused Vodka

In a sealable container, combine 750 ml. of decent vodka and 1/2 cup of dried Rose Hips. Let the mixture infuse for 2-3 hours at room temperature while stirring occasionally. Strain through a cheesecloth-lined sieve to discard all solids.

Pink Peppercorn Syrup 

In a saucepan, combine 2 cups of white sugar, 2 cups of water and 1/2 cup of whole pink peppercorns. Cook over medium heat, stirring constantly and without bringing it to a boil until the sugar is dissolved. 



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