Sweetened with an herbal honey syrup, these Grilled Lemon Cocktails are the perfect rosy drink to toast your Valentine, especially when paired with Healthyish Red Velvet cake.
Valentine’s Day, like New Year’s Eve, is a time when restaurants and bars will try to lure couples with fancy tasting menus, specialty drinks and strict reservation policies. I may be a homebody, but I tend to stay far away from those scenes. Instead, I use these holidays as inspiration to make something special at home.
In the case of Valentine’s Day, I’ll be making Grilled Lemon Cocktails and Healthyish Red Velvet Cakes- a rosy red pairing to celebrate love and friendship.
Grilling lemons draws out extra sweetness, and the slices are the perfect garnish for both cocktail and cake.
In the spirit of Saint Valentine, cupids and their red hearts, we’re baking up Healthyish Red Velvet Cakes to serve with the cherry-colored, Grilled Lemon Cocktails.
Unlike most red velvet cakes on the market, the Healthyish Red Velvet Cakes are colored with beet powder, so you can feel good about sharing these sweet little cakes with the one you love.
The organic vanilla bean frosting and white chocolate chunks are both included with your Healthyish baking kit, but grilled lemon slices and fresh rosemary, both needed to make the Grilled Lemon Cocktails, will make these cakes look and taste extra special.
The sweetener for the Grilled Lemon Cocktails is a homemade Honey Rosemary Syrup, which you can drizzle on the cakes for a stronger herbal note.
We love the sweet, tart contrast of grilled lemons and vanilla bean frosting, but you could grill a variety of fruits to top your Valentine’s dessert cakes like we did in the summertime.
With colorful cakes and these fancy Grilled Lemon Cocktails, there’s no need to leave home. Cheers to a rosy red Valentine’s Day you’ll remember and crave for days to come.
Grilled Lemon Cocktails
Yield: 1 cocktail
Rosemary Honey Syrup
1/2 cup local raw honey
1/2 cup water
3-4 sprigs fresh rosemary
1 organic lemon, sliced
1 1/2 oz Vodka
3/4 – 1 1/2 oz rosemary honey syrup
3/4 oz tart cherry juice
1/2- 3/4oz rose water, to taste
juice from one half lemon
In a small saucepan, combine the honey, water, and rosemary sprigs. Bring to a boil, swirling to dissolve the honey, then remove from the heat and steep for at least 5 minutes. Strain and chill until needed, up to 1 week.
For the Cocktail:
Cut a lemon into slices. Place the slices on a hot stovetop grill pan. Grill until the flesh is charred, 2-3 minutes. Remove and let cool.
Pour vodka, rosemary honey syrup, tart cherry juice, rose water and lemon juice in a glass, over ice. Stir, then top with a grilled lemon slice and a sprig of rosemary.
Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.