Love and Lobster Coastal New England Weddings

Nothing sets the mood like an enticing cocktail on Valentine’s Day. But not just any mixed drink will do – a Jack and Coke doesn’t exactly scream romance, does it?

We checked in with the divine Grace restaurant to see what they’ll be shaking and stirring up for guests on February 14. Bar manager David Smith was kind enough to share two martini recipes, one featuring fresh cranberries with hints of citrus and the other spotlighting Maine-made vodka, ginger and sage.

Cheers to that!

REQUIEM

3 oz. Grey Goose Vodka

1 oz. Cointreau

2 oz. Cranberry Syrup

For cranberry syrup:

In non-reactive sauce pan combine:

1-12 oz. bag fresh cranberries

2 sprigs fresh rosemary plus small sprig for garnish

1 c. sugar

zest of 1 orange

zest of 1 lime

Stir over moderate heat until cranberries start to pop and rosemary is fragrant.

Add 2 cups water and reduce until it becomes slightly thickened and cranberries have released their pectin; approximately 15 minutes. Cool. Should be made the day before.

For the cocktail:

In a martini shaker add Grey Goose, Cointreau and cranberry syrup.

Shake well and strain into martini glass. Garnish with reserved rosemary and lime twist if desired.

DUST TO DUST

3 oz. Cold River Vodka

1 1/2 oz. Domaine de Canton (ginger liqueur)

1/4 oz. Aperol or Campari

3 Sage leaves (1 reserved for garnish)

1/4 oz. piece of crystallized ginger (1/2 reserved for garnish)

1/8 t. fresh lemon juice

For the cocktail:

In martini shaker, muddle 2 sage leaves, half of crystallized ginger and lemon juice with a couple ice cubes.

Add Cold River Vodka, Domaine de Canton and Aperol. Shake well and strain into martini glass.

Garnish with sage leaf and reserved crystallized ginger.