Venus Blush Cocktail Recipes

VENUS COCKTAIL

Steps:

• MUDDLE raspberries in base of shaker
• Add other ingredients, SHAKE with ice and fine strain into chilled glass

VENUS BLUSH COCKTAIL

Steps:

• Fill a wine glass with ice cubes. Fill with prosecco, orange juice, and Aperol; top with a splash of club soda. Serve immediately garnished with orange slice. Looking for cocktail recipes? Try our top fruity drink recipes, retro cocktails, or punch recipes.

VENUS BLUSH COCKTAIL

Steps:

• Fill a wine glass with ice cubes. Fill with prosecco, orange juice, and Aperol; top with a splash of club soda. Serve immediately garnished with orange slice.

ROYAL BLUSH COCKTAIL

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.

NIPPLES OF VENUS (CAPEZZOLI DI VENERE)

Steps:

• Cream sugar and butter together with a spatula until light and creamy. Set aside.
• Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
• Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
• Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
• Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
• Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
• Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

VODKA BLUSH

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.

WHISKEY BLUSH

Steps:

• Fill a lowball glass with ice. Add white whiskey; top with raspberry seltzer. Top with a splash of cranberry juice.

ROYAL BLUSH

Steps:

• To Make Cherry Purée:
• In a bowl, purée frozen cherries or all-fruit spread with water. In general: 1 cup of frozen cherries (6 ounces) puréed with 2 tablespoons of water makes approximately 3/4 cup purée. To make purée using all-fruit spread, combine 3/4 cup spread with 3/4 cup water. Any extra can be used to make smoothies or sauce for ice cream.
• To Make Cocktail:
• Transfer purée to chilled martini glass. In chilled cocktail shaker, combine vodka, lime juice, and simple syrup. Tear mint leaves in half and add to shaker. Add ice and shake vigorously for 15 seconds. Slowly strain into martini glass without disturbing purée, then top with sparkling wine and serve.