STV Glasgow has teamed up with David Cunningham from the Butchershop bar and grill for a series of cocktail masterclasses.

David said: "To mark St Valentine’s Day, we’ve created a special sparkly Pink Daisy to dazzle the ladies. Be creative with your garnish and follow our recipe for love. It’s the ultimate drink if you’re looking to romance that special someone."

Ingredients

25ml of gin

12.5ml of fresh lemon juice

10ml sugar syrup

10ml of grenadine

75ml champagne of choice

Edible glitter

Butchershop Tip – If gin is not your thing, try substituting gin for vodka. You can even use a dollop of blackcurrant instead of grenadine.

Method:

Step 1. Add the gin, lemon juice, grenadine and sugar syrup to a cocktail shaker. (See Photo 1)

Step 2. Fill with ice. Once filled, put the lid on and shake vigorously for ten seconds.

Step 3. Finely strain into a champagne flute. (See Photo 2)

Step 4. Top with your bubbly of choice. (See Photo 3)

Step 5. Garnish on the side of the glass with a strawberry and sprinkle edible glitter directly on the fruit. (See Photo 4)

David adds: “The Pink Daisy is delicious. Not only is it a gorgeous pink colour that will impress and set the mood, but the bubbles provide a great pairing with light dishes and creamy deserts.

"I love the colour and how fun this drink is and the fact that you can be creative with your garnish; heart-shapes, stars, chocolate covered strawberries all look wonderful or you can simply follow our recipe to woo."

IN DETAIL

A picture guide on how to make the Pink Daisy cocktail

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• Meet STV Glasgow's master cocktail maker David Cunningham