Destination: Cocktail

Tricia Alley knows how to make a cocktail sing. She forged the nuanced cocktail program at chef Mark Gold’s restaurant Eva and is working with pro cocktail consultant Ryan Magarian to create craft cocktails for Hollywood’s new Rolling Stone restaurant. For Valentine’s Day, Alley recommends mixing up a drink that will make your date swoon. It’s called Aphrodite and it’s a soulful mix of ingredients that conjure thoughts of love. Rose wine scented with rosewater, rosemary and orange peel, as well as strawberries and silky honey syrup urge you to slip into something more comfortable — like maybe a second round. The results are sure to relax and refresh. “Strawberries are considered an aphrodisiac and all the aromatherapy is intensely sensual,” says Alley.

Aphrodite by Tricia Alley

1 medium strawberry

0.75 ounce sage honey syrup*

0.75 ounce rose aromatized wine**

1.25 ounces Beefeater 24 Gin

0.5 ounce of lemon juice

Splash prosecco

Muddle strawberry in Boston tin or glass. Build all ingredients except for prosecco, fill with ice, hard shake for about 10 seconds. Fine (double) strain into coupe — or cocktail glass — then splash prosecco.

Score a small strawberry in its middle and place on the rim of the glass.

*Sage honey syrup preparation: purchase sage comb honey from Jons market or Whole Foods. Dilute honey by adding 1 part water to 2 parts honey and stir until completely blended.

**Rose aromatized wine preparation: purchase a dry or semi-dry Rosé wine. To the bottle add: one large rosemary sprig, two large fresh orange peels (recommend Cara Cara orange) and three drops of rose flower water (Jons market, BevMo, Barkeeper in Silver Lake). Let the ingredients aromatize the wine for 24 hours.

jessica.gelt@latimes.com