Best Venus Blush Cocktail Recipes

Vodka Blush image

Provided by Mike Pellerin

Time 10m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 3

Steps:

Fill shaker 2/3 with fresh ice.
Go light on the grenadine, it's more like a few drops. Maybe 1/4 tsp?. Look at the picture, it's very pale.
Add ingredients.
Shake and strain into chilled cocktail glass.

Royal Blush Cocktail image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 ounces vodka
3 ounces fresh lime juice
2 ounces Simple Syrup, recipe follows
4 teaspoons cherry juice
10 fresh mint leaves
8 ounces champagne
1 cup sugar

Steps:

Combine the vodka, lime juice, Simple Syrup, cherry juice and mint leaves in a shaker with ice. Shake until chilled and strain into 4 martini glasses. Top each glass with champagne and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Aperol Jasmine Spritz image

Provided by Martha Stewart

Time 10m

Yield Serves 8 to 10

Number Of Ingredients 8

1 cup sugar
Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice
12 ounces gin, chilled
6 ounces Aperol or Campari, chilled
1/4 teaspoon aromatic bitters, such as Peychaud's or Angostura (optional)
24 ounces seltzer, chilled
Rosemary sprigs and peeled lemon zest, for serving
Frozen lemon wedges or ice, for serving

Steps:

Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
Spritz: In a pitcher, stir together syrup, gin, Aperol, and bitters. Top with seltzer, add rosemary and lemon zest, and stir once to combine. Pour into glasses with frozen lemon wedges; serve.