Let me admit something up front: I am not a Valentine’s Day celebrator. But the food blogging world is, so here I am.
Don’t get me wrong…I love being in love and expressing that love. What I don’t love are overpriced roses and jam-packed restaurants charging an obscene amount for a subpar prix fixe menu. In my mind, you should get flowers any old day, for any old reason, and especially when they don’t cost four times as much. And you should go out on a date with your husband just because, not just because it’s February 14.
Hang on a second here…let me just get down and put my soapbox away.
Okay…that’s done. Now let me tell you what I do like about Valentine’s Day. I like that it’s a good reason to do a pink martini test kitchen. There’s really no other time of year when you can get away with that. Maybe Easter, but that’s stretch. I think more yellow and green for Easter, and those colors don’t necessarily lend themselves to appealing cocktails. So that leaves Valentine’s Day. And you’d better believe that I created a pink martini.
Not only is it the quintessential pink, it’s also creamy, chocolaty and super girly. (Although that didn’t stop Andy from
guzzling drinking his.)
So, for those of you wanting a pink cocktail to toast with, check out my Pink Chocolate Martini recipe here.
And for those of you who can’t wait for all this to be over, you’ve only got one more day, but this martini might help you feel better in the meantime.