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Entries tagged with 'cointreau'

The Irish Derby

Serious Eats Elana Lepkowski 2 comments

An Irish spin on a vintage cocktail recipe that originally called for bourbon. More

Improved Gin Cocktail

Serious Eats Michael Dietsch 1 comment

The Improved Cocktail was originally more a template than a recipe. It was originally a way to take a basic cocktail and... well ... improve it, by adding another ingredient. More

Rhubarb Sidecar

Serious Eats Autumn Giles Post a comment

With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors. More

Upgraded Cosmopolitan

Serious Eats Jeff Lucas Post a comment

Whatever your feelings are regarding the Cosmopolitan, it is arguably one of the most influential cocktails to come along in the past 25 years. Now, it's time for an upgrade, a re-imagined Cosmo for today's tastes. More

The Modern's Tres Jolie

Serious Eats Maggie Hoffman Post a comment

This aperitif cocktail will appeal to those who would normally order a wine spritzer or kir royale, but it has a lovely bitterness from Dubonnet Rouge, an aromatized wine that contains quinine, herbs, and spices. More


Serious Eats Michael Dietsch Post a comment

I used a 100-proof rye whiskey in place of bourbon, and I tinkered with the bitters, replacing the Peychaud's with lemon bitters to highlight the citrus notes in the beer. And most importantly, I used a doppelbock wheat beer in place of the Champagne. If you can't find this brew, substitute any good quality bock or wheat beer. If you can't find lemon bitters, you can muddle lemon peel into the mixing glass before you add the other ingredients. More

Dutch Courage from Highlands Bar and Grill

Serious Eats Maggie Hoffman Post a comment

This genever cocktail from Highlands Bar and Grill in Birmingham is may look like Tang, but it's boozy stuff, with a wonderfully fragrant Satsuma juice base. More

The Spotted Pig Pimm's Cup

Serious Eats The Serious Eats Team 2 comments

Not quite a traditional recipe, but with very traditional flavors, Ryan Gannon's version is "firmed up" with Cointreau. More

Time for a Drink: Between the Sheets

Serious Eats Paul Clarke 2 comments

The name may come across as downright demure in this era of porn-star rum and drinks dubbed the Screaming Orgasm or Slippery Nipple (and that's not even mentioning more recent, explicitly named drinks—this is a family joint, after all), but the Between the Sheets bordered on the eye-winkingly naughty when it debuted in the early 1930s. More

Time for a Drink: the Weeski

Serious Eats Paul Clarke Post a comment

With an approachable yet distinctive flavor, Irish whiskey isn't called for in a great many cocktails, but there are a few drinks that are handy to have in your repertoire when the Powers comes out to play. Here's a contemporary cocktail that features Irish whiskey to good effect: the Weeski. More

Drink the Book: Moon River

Serious Eats Marleigh Riggins Miller Post a comment

The recipes in Cocktail Techniques are split into two sections—classics and originals. While comparing and contrasting the classic recipes with Uyeda's versions, using his techniques, is an enjoyable and enlightening experience, the book becomes especially compelling when it turns to his original creations. More

Drink the Book: White Lady

Serious Eats Marleigh Riggins Miller 2 comments

This version of the White Lady is light and fresh, blending the subtle botanicals of gin with the sweetness of Cointreau and the tartness of lemon juice. Though the proportion of gin is high in Uyeda's iteration, his technique skillfully blends the flavors of the cocktail in such a way that it tastes as lovely and ethereal as it looks. More

Time for a Drink: the Prospector

Serious Eats Paul Clarke Post a comment

[Photograph: Paul Clarke] For me, chocolate is one of the most appealing flavors in the culinary universe, but it's hard to make into a decent cocktail. Not that there aren't plenty of chocolate-laden drinks out there. But most of the... More

Time for a Drink: the Periodista

Serious Eats Paul Clarke Post a comment

The Periodista is very easy to love. Starting with the basic rum-lime-sugar building blocks of a daiquiri, the Periodista is gussied up with the addition of two liqueurs: Cointreau, the dry orange liqueur that lends crispness and elegance to most drinks it encounters, and the aforementioned apricot liqueur, which makes the drink richer more alluring. More

The South Side Fizz

Serious Eats Maggie Hoffman Post a comment

This tart and refreshing cocktail, adapted from Kate Simon's Tiny Bubbles: Fizzy Cocktails for Every Occasion is quite a bit more complex and tasty than the bottle of subpar prosecco you're likely to find in the New Year's Eve party fridge. It's a variation on the South Side cocktail, with the bitter oils of the citrus contributing a refreshing pungent note, and the bubbly adding brightness and light. More

Time for a Drink: the Appetizer No. 4

Serious Eats Paul Clarke 2 comments

In general, bourbon tends to work best in cocktails when its flavor can stand front and center, lightly adorned by trace amounts of other ingredients. Here's a drink that fits the bill: the Appetizer No. 4. More

Time for a Drink: the Breakfast Martini

Serious Eats Paul Clarke 2 comments

Based on gin and flavored with the richness of orange marmalade and the crispness of Cointreau, the Breakfast Martini is particularly well suited as a brunch cocktail. More

Cook the Book: Champagne Margaritas

Serious Eats Caroline Russock 5 comments

While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita. More

Time for a Drink: the Maiden's Prayer

Serious Eats Paul Clarke Post a comment

As tempted as I am to select a drink recipe this week related to Wednesday's post on fern bars, I'm just not gonna go there. Besides, if you really want a recipe for a Sex on the Beach or a Slippery Nipple, there are plenty of sources where you can satisfy that particular craving. Plus, you don't need to probe the mixological offerings of the leisure-suit era if you're looking for drinks with a lecherous wink in their makeup; for example, look no further than the Maiden's Prayer. More

Time for a Drink: Drink Without a Name

Serious Eats Paul Clarke Post a comment

The Drink Without a Name uses vodka's neutral character to soften the blow of its two other vibrantly flavored ingredients: the dry, orange-flavored Cointreau and the bombastic, herbaceously complex green Chartreuse. More

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