cointreau

Cointreau Cosmopolitan

Cointreau

ml Vodka

ml Cranberry Juice

ml Lime

Combine all ingredients in a shaker.

Shake vigorously with ice and strain into a...

Shake vigorously with ice and strain into a chilled cocktail glass

Garnish with an orange twist.

Don't let the color fool you. With its gentle pink hue, the Jasmine may look as prissy and cute as a Hello Kitty armband, and its unassuming appearance and sprightly color has no doubt appealed to many drinkers of the once-ubiquitous Cosmo. But unlike that candy-colored alcopop, the Jasmine is all business, its alluring tint supplied not by the Cosmopolitan's innocuous red cranberry juice but by the intensely garnet Campari, an Italian aperitif famous for its powerful bitter flavor.

The Jasmine Recipe

lemon juice

Campari

Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.

Learn to make an elevated take on the classic brunch sparkling cocktail. 

White Mimosa

Lillet Blanc

lemon

Moët Imperial Champagne,

Orange twist,

An Elevated Take on the Mimosa

Jasmine

Lemon wheel,

Shake all liquid ingredients with ice. Strain into a chilled coupe glass. Garnish with a lemon wheel.

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Raspberry & orange syllabub

raspberry

oranges

caster sugar

carton double cream

amaretti

Divide the raspberries between six small glasses.

Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.

Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Mixing cocktails may seem intimidating, but it’s actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In “3-Ingredient Cocktails” (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and 3/4 ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice — a sweet but subtle nod to summer — and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.

Watermelon Margarita

fine sea salt

Tajín or 1/2 teaspoon ground cayenne (optional)

Ice,

watermelon juice

tequila, preferably blanco

Cointreau (optional)

lime juice

jalapeño rounds (optional)

Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín. Set aside.

In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau (if using), lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)

Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the salt mixture. Fill the glasses with ice, then strain the margaritas into the glasses and enjoy immediately.

Whether its cracked into shards, stretched into strands or used to coat nuts or fruit, toffee offers unlimited fun for cooks of all ages.

Vanilla & cointreau creme caramel

water

(2 cups) caster sugar

560 milliliters (21/4 cups) milk

vanilla bean paste

eggs,

egg yolks,

Cointreau liqueur

A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Dark muscovado & whisky marmalade

Seville orange

lemons

¼kg sugar

dark muscovado sugar

milliliters whisky

Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.

Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.

Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.

Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.

This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas

Gingered rich fruit cake

each dried currant, sultanas and raisins

tub crystallised ginger

stem ginger

tbsp stem ginger syrup

tsp each ground ginger and mixed spice

olive oil

light muscovado sugar

eggs

gluten-free flour

gluten-free baking powder

apricot jam

mixed fruit, including figs, prunes, date and apricots

Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.

Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.

Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.

For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

Add all ingredients into a highball glass with ice and top up with coke. Stir gently. Garnish with a lemon slice and serve.

Long Island Ice Tea

Vodka

Top up Coke

White Rum

Lemon

Tequila

Sugar Syrup

Add all ingredients into a highball glass with ice and top up with coke.

Stir

Garnish

Add all ingredients to a cocktail shaker with ice and shake well. Strain into a highball glass with ice cubes. Garnish with a pineapple wedge and a maraschino cherry before serving.

Singapore Sling

Lime

Pineapple

Grenadine

Angostura Bitters

Cherry Liqueur

DOM Benedictine

Shake

Add all ingredients to a cocktail shaker with ice and shake well.

Strain

Strain into a highball glass with ice cubes.

Garnish with a pineapple wedge and a maraschino cherry before serving.

Gorgeous, shiny cherries straight from the market are the ideal finish to a meal – just put them in a big bowl and take them to the table. If, however, you feel a need to serve a “real” dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.

Cherry Compote With Almonds

454 grams pitted fresh cherries

granulated sugar

orange

almond extract

142 grams whole blanched almonds (see Tip)

Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.

Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.

Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.

Classic Margarita

Lime slice, 1/2 inch thick,

Kosher salt

silver tequila

Rub lime slice around outer rim of cocktail glass. Place salt in a dish. Holding glass parallel to dish, coat only the outside with salt. Place glass in refrigerator.

Fill a cocktail shaker with ice and add tequila, Cointreau and lime juice. Shake well. Strain into chilled cocktail glass.

The cadillac of margaritas... The Cadillac Margarita! This premium margarita cocktail contains tequila, cointreau (or Triple Sec), fresh lime juice, and a float of Grand Marnier. It&#8217;s the kind of tequila cocktail you bust out with you really want to impress your date.

Cadillac Margarita

(60 milliliters) Tequila

(30 milliliters) Cointreau (or Triple Sec)

(30 milliliters) Fresh Lime Juice

Grand Marnier

Salt/Lime Wheel

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Spongy Cointreau-soaked biscuits are beautiful mingled with strawberries and cream in this good-looking dessert.

Strawberry sponge cream

(1/4 cup) caster sugar

punnet strawberries, washed, hulled, thinly sliced

milliliters ctn thickened cream

(1/4 cup) pure icing sugar

ctn light sour cream

savoiardi (sponge finger biscuits)

Strawberries, extra, washed, hulled, thinly sliced, to serve

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Perfect for adventerous cocktail sippers, this margarita swaps tequila for smoky mezcal and amps up the spice with crushed chipotle and fresh jalapeño peppers.

Spicy Grapefruit Mezcal Margarita Recipe

grapefruit wedge

sal de gusano (worm salt)

Mezcal Amarás Espadín

fresh ruby red grapefruit juice

¼ teaspoon crushed dried Mexican chipotle peppers

Ice cubes

Dip the glass into sal de gusano to coat the rim. Set aside.

In a cocktail shaker, combine the Mezcal, grapefruit juice, lime juice, Cointreau, crushed dried Mexican peppers, and half of the jalapeño slices.

Strain into the prepared glass over fresh ice.

Garnish with a grapefruit wedge and the remaining jalapeño slices. Serve immediately.

A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make

Crème caramel

milk

eggs egg

vanilla paste

Cointreau Marnier,

Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)

Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)

Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)

Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.

Put the eggs and yolks in a bowl with the sugar and whisk lightly together.

Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.

Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.

To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Try this simple mix of cognac, lemon juice and Cointreau – it tastes more complex than you might think

Classic sidecar cocktail

cognac

lemon juice (freshly squeezed is best)

orange peel twist

Put all the ingredients, except the orange peel, in a cocktail shaker filled with ice. Shake well until the outside of the shaker feels cold, then strain into a chilled coupe glass. Garnish with the orange twist.

Top 18 cointreau recipes from across the web

The most viewed cointreau recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cointreau Cosmopolitan

The Jasmine Recipe

White Mimosa

Jasmine

Raspberry & orange syllabub

Watermelon Margarita

Vanilla & cointreau creme caramel

Dark muscovado & whisky marmalade

Gingered rich fruit cake

Long Island Ice Tea

Singapore Sling

Cherry Compote With Almonds

Classic Margarita

Cadillac Margarita

Strawberry sponge cream

Spicy Grapefruit Mezcal Margarita R...

Crème caramel

Classic sidecar cocktail

Top 18 cointreau recipes from across the web

The most viewed cointreau recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cointreau Cosmopolitan

The Jasmine Recipe

White Mimosa

Jasmine

Raspberry & orange syllabub

Watermelon Margarita

Vanilla & cointreau creme caramel

Dark muscovado & whisky marmalade

Gingered rich fruit cake

Long Island Ice Tea

Singapore Sling

Cherry Compote With Almonds

Classic Margarita

Cadillac Margarita

Strawberry sponge cream

Spicy Grapefruit Mezcal Margarita R...

Crème caramel

Classic sidecar cocktail

The most viewed cointreau recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine