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As always, the Intoxicologist is on a quest for something exciting and new for parties and special occasions. Valentine's Day 2008 stirred my imagination for creative new cocktail recipes. I've been in the test kitchen trying out new concoctions, in the library pouring through books, and in the cellar sampling wine. There are new trends and new liquors on the market for your enjoyment.

So, scroll down and take note. Something may spark your interest.

Espresso Cocotini

1 and 1/4 ounce Three Olives Vanilla Vodka
1/4 ounce Van Gogh Double Espresso Double Caffeine Vodka
3/4 ounce Godiva Chocolate Cream Liqueur
1/2 ounce Starbucks Coffee Liqueur
Hershey's Syrup
Ground Nutmeg
Chocolate Shavings (optional)

Place first four ingredients into a cocktail shaker filled 1/3 full of ice. Shake well. Swirl Hershey's Syrup inside a cold cocktail glass. Strain contents of cocktail shaker into Hershey's Syrup swirled cocktail glass. Sprinkle ground nutmeg and chocolate shavings on top of cocktail. Serve immediately. Another garnish option is a Hershey's Kiss pierced at the end of a cocktail pick and placed horizontally across the cocktail glass.

Red Hottini

2 ounces Three Olives Vanilla Vodka
1/2 ounce Hot Damn
3 to 5 Whole Candied Red Hots

Mix vodka and Hot Damn in a cocktail shaker filled 1/3 full of ice. Shake well. Place 3 to 5 Red Hot candies in bottom of well chilled cocktail glass. Strain cocktail shaker ingredients into cocktail glass. Serve immediately.

Since Almond Joy is a trademark candy bar, I use caution in naming my cocktail after this particular candy bar. However, after toying with this particular cocktail, I blindly taste tested it on a couple of people and they immediately exclaimed that the Almond Joy is what it tasted like, which is what I was going for in this particular drink. You decide for yourself.

Faux Almond Joy Cocktail

1 and 1/4 ounce Three Olives Vanilla Vodka
1/4 ounce Parrot Bay Coconut Rum
1/4 ounce Disaronno Amaretto Liqueur
1/8 ounce Godiva Chocolate Cream Liqueur
1/4 ounce Coco Lopez Coconut Cream
Hershey's Syrup
Ground Blanched Almonds (they can be ground in a coffee grinder)

Place a small amount of Hershey's Syrup on a saucer. Pour ground blanched almonds on another saucer. Dip the rim of a chilled cocktail glass in the syrup allowing excess to drip off. Next dip the chocolate rim into the blanched almonds to create an almond rim on the glass. Place cocktail glass into the freezer or carefully fill

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