Leisure Features

Valentine’s Day at Home

Is your Valentine’s Day planning not exactly coming up roses this year? Don’t worry, it’s not too late to create a memorable celebration for the one you love without actually leaving the house. Hospitality experts from the Four Seasons Hotel offer DIY dessert, drink and gift suggestions for a festive evening that’s straight from the heart.

senhora rosa
makes two 6 oz. cocktails
Perfectly pink for the holiday, this refreshing drink from Cinder Bar supervisor India Stevens tastes sweet, tart and fruity all at once.

4 oz. hibiscus-infused vodka (4 T dried hibiscus in 750ml vodka, steeped for 1 hour)
4 oz. lime juice 
2 oz. pineapple juice
2 oz. simple syrup
1 ½ oz. water
6 dashes Bittercube Jamaican No. 2 Bitters
Lime wheels for garnish

  • Combine first six ingredients in a large pitcher and mix well.
  • Pour over ice in two Collins glasses.
  • Garnish with lime slices before serving.

rose oil sugar scrub
Who wouldn’t love a handmade Valentine gift that soothes away stress? Four Seasons Spa director Erin Stewart says this aromatic scrub is ideal for exfoliating knees, elbows, ankles and feet.

½ c sugar
2 ½ T coconut oil
8 drops of Body Bliss Rose Maroc essential oil

  • Gently melt the coconut oil in a saucepan over low heat.
  • Remove from heat, and add rose oil and sugar; stir until combined.
  • Transfer to a half-pint, wide-mouth Mason jar and allow to cool.
  • Use the scrub in a warm bath for a luxurious, at-home spa experience.

passionfruit mousse
serves 6
Just right for Valentine’s Day, this recipe comes from Chef Gerard Craft of Cinder House, who calls it “one of my favorite desserts of all time.”

6 egg whites
1 c sugar
7 sheets of gelatin
1 c passionfruit puree
1 c heavy cream
Pinch of cream of tartar

  • Bloom the gelatin in room-temperature water.
  • Warm the passionfruit puree in a saucepan, and whisk in the gelatin until dissolved. (The passionfruit should be warm to the touch, not hot.)
  • Whip egg whites with cream of tartar and sugar to stiff peaks.
  • In a separate bowl, whip heavy cream to stiff peaks.
  • Fold the puree into the whites, then fold this mixture into the cream.
  • Spoon into individual cups or a casserole dish; chill overnight.
  • Serve plain or top with whipped cream and a pinch of your favorite crumble. (Strawberry crumble is pictured.) 

Photos courtesy of Four Seasons Hotel

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