For all of our male readers out there who need a bit of help in the love department, we have concocted several sure-fire ways for you not to screw up Valentine’s Day this year. Not that all of you are guilty of such a sin. We know of many men who are more than capable of delivering the goods on February 14th. However, we also know of some dolts who seem belabored to even rustle up a bag of Hershey’s kisses and, worst of all, think this is an acceptable offering.

For those gents, let’s start with the basics. When it comes to the ways of romance—chocolate, wine, flowers and love are excellent ways to start the wooing—and if you can figure out a way to combine them, even better.

Pump Up the Passion
This suggestion brings flowers into the Valentine mix, but not just any kind of flower. We have stumbled upon an ultra-smooth 100 percent blue agave tequila that is hand-blended with Damiana—the legendary flower known for centuries as a potent aphrodisiac. Aphrodisiac-infused Agavero tequila can be enjoyed by you and the one you are courting this Valentine’s neat, chilled, on the rocks with a twist of lime or orange, as a Lover’s Margarita, or even as a Mexican Coffee.

But for our more intrepid food lovers, what about a romantic candlelight dinner-for-two as the best way to get in the mood and turn up the heat in your kitchen this February 14th?

You can set the scene for a spicy evening by preparing a full meal featuring passion-inducing Agavero. The tequila purveyor offers plenty of recipes for your consideration from Agavero Tequila Queso Fundido with Artichoke Hearts to Brown Butter Seared Scallops with Agavero Mango Chutney. We were partial to the ceviche, but for more Agavero meal and cocktail recipes, visit www.agavero.com, and you can pick up this love potion at Lee’s Liquor.

Agavero Tequila Shrimp Ceviche with Blood Oranges, Jalapenos and Endive

½ cup freshly-squeezed lime juice (approximately 3 limes)
1 pound peeled and deveined small shrimp (about 41- to 50-count to a pound)
2 blood oranges, peel, pith and membranes removed, cut into 1-inch pieces, juices retained
1 English cucumber, seeded and diced
1 medium tomato, cut into ¼ -inch dice
½ jalapeno, ribs and seeds removed, minced
½ medium-sized red onion, chopped into ¼-inch dice
¼ cup Agavero tequila
1 to 2 tablespoons vinegar-based, Mexican bottled hot sauce (such as Cholula, Tamazula, Valentina or Bufalo)
2 tablespoons extra-virgin olive oil
1⁄3 cup chopped fresh cilantro, plus several sprigs for garnish
salt
several lime slices, for garnish
1 head Belgium endive, leaves pulled from core

In a glass or ceramic bowl, mix shrimp with lime juice, cover and refrigerate for about 1 hour, stirring occasionally.
Add oranges and juice, cucumber, tomato, jalapeno, and onion to shrimp bowl. Mix gently with Agavero tequila, hot sauce, olive oil, cilantro and salt, and taste, adjusting seasoning if necessary. Cover and refrigerate up to a three hours, or serve immediately.
Spoon the ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime.
Serve atop endive leaves.

Aphrodisiac Splendor

Now this concoction is for the girly-girl in your life. If the love interest you are trying to impress drinks cocktails like Sex on the Beach and Strawberry Margaritas, then this should be the potion that wins her heart. Called Paris Rose Vodka Liqueur, it is famous for its subtle blending of strawberry cream and a splash of vodka, regally enthroned in a slender and gracefully sculpted bottle.

Inspired by the amazing story of Mary Queen of Scots, this is truly a stylish vodka liqueur and will make her feel like the royalty she probably already thinks of herself as. It is ideal on its own, over ice or as a delicious cocktail ingredient, but, here is the pertinent part, it’s always served with a strawberry garnish. Since strawberries are renowned for their aphrodisiac qualities, this is the can’t-miss part. Known as a perfect food for hand feeding your beloved, whip up this fruit cocktail and see where the evening takes you.

But with this particular brand of princess, who is probably going to be high on the maintenance side, we recommend you also come forth with a Juicy Couture handbag or some of her favorite fragrance because serving her a Royal Passion alone is not going to keep you from a night in the doghouse this Valentine’s Day.

Royal Passion
1 oz. Paris Rose
1 oz. Passion-fruit juice
1 oz. Pineapple juice
1 oz. lemonade

Directions:
Shake and strain into an old-fashioned glass three-quarters filled with broken ice. Add lemonade, garnish with a sugar-dipped strawberry, and serve.

Chock Full of Love
Women love their wine and so this new discovery has left the oenophiles here at the magazine in a lustful state of bliss. We have, thanks to some super sleuthing, discovered chocolate port. Like an elixir from the gods, Stanley Lambert’s Choc-a-Bloc is a luscious dessert wine made using a fortified Australian Tawny port and infused with real dark chocolate.

And as if this magic elixir weren’t enough to enjoy solo, the thinkers at Stanley Lambert have developed Chocipes (Choc-a-Bloc recipes found at www.stanleylambert.com) to further fuel your choc-aholism. From hot chocolate and short ribs to custard and mocha fudge cupcakes, there are plenty of ways to indulge in chocolate port. Our favorite? Choc-A-Bloc Fondue. It’s yummy with off-the-charts potential for romance!

As for another suggestion to woo your woman this Valentine’s Day; try rimming her port glass with chocolate. Prepare her dessert wine glass by dipping its rim into a saucer of melted chocolate, and then place in the freezer to solidify. Bring out at dessert time, fill with delicious Choc-a-Bloc for a chocolate experience she will never forget. Stanley Lambert’s Choc-A-Bloc can be found at Double Helix Wine Bar at The Shoppes at The Palazzo, Marche Bacchus French Bistro & Wine Market, and Khoury’s Fine Wine & Spirits.

Choc-a-Bloc Fondue
¾ cup cream
1-1⁄3 cups (220g) chocolate
2 tablespoons of Choc-a-Bloc
1 teaspoon of vanilla essence

Directions:
Using two sauce pans, melt chocolate and cream and mix well. Add Choc-a-Bloc and vanilla, stirring until combined well. Pour mixture into fondue pot under heat and serve. Serve with fresh and dried fruit.

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