liqueur recipes

Grand Marnier Crepe Souffle

eggs

unsalted butter, melted

heavy cream

sugar

orange liqueur,

orange

all-purpose flour

whole-wheat flour

unsalted butter

brown sugar

Zest of 1 orange,

eggs,

Powdered sugar,

For the crepes: Preheat the oven to 400 degrees F.

Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.

Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.

For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.

Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.

Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.

Dust with powdered sugar and sprinkle with orange zest.

I made it yesterday thank you for the receipt

Classic Seelbach

bourbon

orange juice

orange bitters

flute glass

orange twist

In a champagne flute, add the bourbon, orange liqueur, orange juice and a few dashes of bitters. Top with champagne and garnish with an orange twist.

Goes from brunch to happy hour! This is the mimosas delicious boozy aunt! Highly recommend this cocktail if you like bourbon and bubbles. I add a few cloves to each glass; the warm spice really complements the bourbon and orange. 

My husband and I were having brunch this morning and had opened a bottle of bubbly when we saw this on Guy's.  Being my husband likes boubon we decided to try it. It was absolutely wonderful and plan on making more in the future.  

Pink Grapefruit Cocktail

grapefruit

lemon juice

orange liqueur

vodka

Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy!

I tweaked it ever so slightly which turned it into a 5-star. (Alex is so fab TY!). I added a sploosh MORE triple sec because it was a bit sour w the grapefruit juice. If you like a bit of sweetness to your cocktails (I'm a Cosmo girl), I'd say add that sploosh and go a little lite on grapefruit (ie. take 1/2 oz off). If tart is your cocktail muse, then you'll love it as is. 

Wow! It's very smooth and it was a hit.   The only adjustment I made was to 2 oz of grapefruit juice. I will definitely be making this again. 

I was looking for a way to use up all my extra grapefruits so why not in a cocktail! This was delicious and refreshing! I also preferred it in a short glass over ice. Add a sugar rim if you're feeling fancy! ;)

I like grapefruit juice, but haven't been able to find very many drink recipes that I like that use it.  This one is a keeper.  My version that I can throw together in a minute uses Stoli vodka, Grand Marnier, Minute Maid frozen lemonade concentrate (don't add water), and Simply Grapefruit refrigerated grapefruit juice.

Perfect recipe!  Ingredient proportions just right for us. Citrus season in Florida gives us the opportunity to have freshly squeezed juice for months.  We made this with fresh grapefruit and lemon juices, vodka, and grand marnier.  We did serve it over an oversized ice cube because the juices were room temperature.

Delicious. I used tequila instead of vodka, and added a teaspoon of sugar (simple syrup would have been better b/c it was a tiny bit too bitter for me when made as written. But totally refreshing. Wonderful cocktail.

Super fantastic recipe. Great for girls night in  or a summer party. 

Hazelnut Liqueur Cheesecake

chocolate wafer cookie crumbs

butter, melted,

cream cheese

sour cream

hazelnut liqueur

Chocolate drizzles

Hazelnuts dipped in chocolate

For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture. 

For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream. 

Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle. 

Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.

Pomegranate Cosmos

(16 ounces) good vodka (recommended: Stolichnaya

(8 ounces) orange liqueur (recommended: Cointreau)

(8 ounces) pomegranate juice (recommended: Pom Wonderful)

lime juice (3 limes)

Lime peel strips,

Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to use. Pour the mixture into frozen martini glasses with a twist of lime peel and serve immediately.

I added one additional cup of pomegranate juice and 1/2 cup lime juice to this recipe and shook it in a cocktail shaker with ice. Then strained it into a glass with a few ice cubes. Added pomegranate seeds, a half slice dehydrated mandarin orange and a rosemary sprig.<br /><br />It was still a little strong but delicious and everyone enjoyed! Thanks Ina!

The best martini/cosmo recipe around! Not too sweet with just the right amount of tart, this drink receives rave reviews!

I love making this drink to kick off the weekend. It is on the tart side but I think it's still really good. 

Is the drink suppose to be bitter? I used Grand Marnier, Pom Pom pomegranate juice, Absolute and fresh lemon juice versus limes. I had to add grenadine to take the bitter edge off. What did I mess up?

Really good!!  I made as shown.  Fresh squeezed lime juice, shaken with ice and served very cold is the key.  I added a few pomegranate seeds in the glass for a nice touch.ddc<br />

Off the chart fabulous.  Everyone who has had it wants more.

I Love Cosmopolitans.  However, I really LOVE these. Fabulous!<br />

https://www.foodnetwork.com/videos/pomegranate-cosmos-0138450

With all that pomegranate juice, these Cosmos may actually be good for you.

Real Margaritas

lime, halved

Kosher salt

lime juice (5 limes)

lemon juice (1 lemon)

Triple Sec

white tequila

Close-up of Real Margaritas, as seen on Be My Guest, season 1.

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.

If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.

A great recipe.  I altered it slightly by using the juice of 6 limes instead of 5 and Camarena Reposado tequila instead of white tequila. The end result is a perfectly balanced, well-rounded margarita. Also, it's very important to freshly juice the fruit as others have recommended. Thank you, Ina!

Really good! But don't try to save time and juice the limes/lemons ahead of time. The juice just gets really bitter :( I've done that before. You must freshly juice the fruit. If you find they are too strong just serve them as Margartinis and serve in a martini glass. Yum!

This is what a margarita should be! It was a hit at my party and I can't wait to make it again!

These were the best margaritas I've ever had.  I served this at a Mexican dinner party I had. They were a hit and so easy to make. 

this recipe is fresh amd easy.  you'll never do frozen again.

I made this for my bunco club.  First these are strong -- REALLY STRONG.  Reviewers that said you need a designated driver were not kidding.  The first sip left me coughing a little.  I will say that I'm normally a red wine drinker and don't usually do liquor, so that may have been it??  There was absolutely no sweetness in these.  I'm not a big syrupy drink person but this was way too sour and strong.  The women in my bunco club couldn't drink these.  What a bummer.  I had to send my husband out for margarita mix (yuck).  I like the sound of Alton Brown's recipe.  It calls for agave sweet syrup - but you can use simple syrup.  You can make it as sweet  or sour as you like and there's no overwhelming taste of tequila.  I honestly didn't like this drink at all.  Margaritas, to me, are a fun drink - We were celebrating Cinco de Mayo.  This recipe is not fun at all.  It's a get drunk drink, laced with lime juice.  

These have become a summertime staple in our house.  They're fantastic!  We're throwing a big birthday bash in a couple of weeks and will be making these by the pitcher!

This was easily the best margarita I've ever had! Even the non-margarita drinking people loved them. I was concerned about sweetness after reading the reviews because I do like a sweet margarita, but it was perfect and I did not need to add any type of sweetener. Be warned, you definitely need a designated driver!

Just a perfect margarita...go Cardinals!!!

This recipe was fairly easy, and tastes wonderful...it is better than the best store bought...I was afraid to even try margaritas from scratch, but this made it so easy...thank you...

Sidecar Cocktails

Sugar

Cognac brandy

Maraschino cherries

If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.

Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.

First of all, I love Ina and her recipes.  Made this to spice up cocktail hour and it was a hit. Very flavorful; other posters are correct, it packs a punch.

Makes a great Side Car.  Pleasant, slightly sweet and definitely high octane.  I have converted hard core Martini and Whisky drinkers with these.

I made this drink for my hubby for our Valentines day dinner. He loved it and so did I.I chilled the glass in  the freezer, rimmed it with sugar and decorated it with a slice of lemon. 

My husband prepared this drink to serve 20 adults as a house drink for Thanksgiving Dinner - doubling/tripling/quadrupling it.  We served it in a punch bowl, and garnished the punch cups with lemon/sugar rim in advance, and skewers of marinated dried cherries. Also froze lemon slices in decorative ice molds to keep the punch chilled.  We handed each adult a drink as they arrived - everyone loved it and it got the party going!

Made these last night. Absolutely delicious and the cherries made it even tastier!

Too bad VERY FEW bartenders actually make this well.  I can't tell you how many times I've quoted this recipe at a restaurant...  it's so tasty!  Thanks for sharing a classic Ina.

Great cocktail. Made these last weekend for a dinner party using our barmaid to rim them with some fresh lemon sugar.  So good! Everyone loved this drink. I agree with anbzocher_5292200 that this is a dangerous cocktail and a DD is a must.  Thanks for the great recipe! 

Oh, so very lethal.  Feels very 50s to be drinking these.  Went to a party where this was served and while an accomplished, ahem, drinker - do not remember going home!  Did not see this coming, kept getting another one.  Glad for designated drivers!

Made these for company last week.  Already had placed simple syrup (my addition) and freshly squeezed lemon juice in sealed containers in frig.  Frosted glasses and mixed drinks quickly....wow...were they refreshing and perfect for a summer night in the south!   Will definitely make often.  Thanks Ina!  Youre the best !! 

Cooks Notes: You can use any citrus you have around at the time but is worth a couple of extra dollars for some heirloom varieties.

Sparkling Sangria

brandy

orange, thinly sliced

raspberries

lime, thinly sliced

lemon, thinly sliced

sparkling wine

In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.

Followed the recipe exactly.  It was delicious, but the ratio of fruit to liquid was way too high in my opinion.  I put this in a punch bowl an it was difficult to get the liquid out.  I ended up adding 2 additional bottles of champagne, and it was still delicious and I felt like the ratio was much better.

only 2 of us in our crowd are drinkers.  Cut recipe in 1/2 and we finished it all!  Used Cupcake Prosecco as our "sparkle" and we loved it!!  

Was really nice taste. Two jar went down in no time. Thanks for share this recepiet. Very good.

This recipe is AMAZING!! My cousin made it a few days ago and thank God she doubled the recipe because one pitcher was gone within minutes! It is so light and refreshing. The BEST white sangria I have ever had! Thank you Michael!

i made this for a pre-cookout that I had and OMG. It was a huge hit. I made a couple of changes, I used a pint of fresh strawberries instead of raseberries and did not add any sugar because I used a swseet sparkling wine, Moscato d'Asti. It was great because my guest could not stay away from it. I will make it at every gathering.

made this for a bridal shower, easy and the gang loved it

I recently made this sangria for a party and it was a huge hit! I ended up making more than 8 batches of this (it was a large party) and people still couldn't get enough. I found my sister eating the fruit out of the pitcher afterward. I will definitely be making this over and over again.

https://www.foodnetwork.com/videos/sparkling-cava-sangria-0169008

Cava, sparkling Spanish wine, is the bubbly base for a refreshing sangria.

Sparkling Cava Sangria

Bright Spirit

black raspberry liqueur

lime

soda water

raspberries,

mint sprig,

Pour in the raspberry liqueur, vodka and lime juice.

Garnish with the raspberries and sprig of mint.

Fresh Orange Trifle with Ladyfingers, Raspberries and Boozy Cream

lemon, juiced (about 2 tablespoons)

kosher salt

(12 tablespoons) unsalted butter, cubed

mascarpone cheese

confectioners' sugar

ladyfingers cookies

orange,

For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.

For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.

Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.

When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.

I tasted the elements as I built this gorgeous dessert.  I chose to make an almond pound cake and I did use both yolks and whole eggs for the curd.  I also cheated and used corn starch to help thicken the curd.  The boozy cream needs no introduction - it's spectacular.  I can't wait to taste it all together later tonight.  It's my childhood Good Humor Creamsicle - all grown up. 

OMG!!!!! This is a must have for the holidays when citrus is in season!!!!  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/9/93/938/9383/9383928

Kardea Brown makes a citrus curd for this tart and creamy trifle layered with ladyfingers, raspberries and boozy cream.

Creamy Orange Trifle

Garlic Marnier Duck Pot Stickers

duck breast (one whole breast)

cornstarch

garlic

Salt

celery

carrot,

cilantro

(2-inch) piece fresh ginger, peeled and cut into 2 pieces

plum sauce

soy sauce

sesame seeds, reserved

olive oil

pot sticker wrappers

white vinegar

Extra virgin olive oil

oregano

Salt and black pepper

Lightly score both sides of the duck breast with a sharp knife. Place in a shallow dish or plastic bag. In a small bowl whisk together orange liqueur, orange juice, cornstarch, garlic, and salt. Pour over duck breast and marinate for 1 hour.

Place the garlic, scallions, celery, carrot, cilantro, and ginger in the food processor and pulse until finely chopped. Place in medium mixing bowl. Add Chinese hot oil, plum sauce, soy sauce, salt, and sesame seeds and set aside.

Coat the bottom of a medium skillet with 1 tablespoon of olive oil. Heat over medium heat until very hot. Remove the duck breast from the marinade. Add to the hot skillet along with 1 or 2 tablespoons of the marinade. Lower heat to medium, cover and cook for 20 minutes, turning often until cooked through and well glazed. Transfer to a cutting board and allow to cool slightly. Remove all but 1 tablespoon of the duck fat from the skillet. Mince the cooked duck breast and return it to the skillet adding a pinch of salt and 1/2 teaspoon orange liqueur. Cook over high heat until browned. Remove from heat and add to the reserved vegetable mixture. Add the orange zest and stir until well mixed.

Separate 24 pot sticker wrappers. To fill the pot stickers, place 1 heaping teaspoon of filling on each wrapper. Avoid getting any of the filling on the edges or the wrapper will not seal properly. Wet edges with water, fold wrapper in half to form a half moon shape. Seal the top center of the wrapper by pressing between the fingers. Make 2 pleats, working towards the bottom left corner. Repeat working towards the bottom right corner. Set aside. Repeat with remaining ingredients.

Heat 1 cup of olive oil in a deep frying pan. Add half of the pot stickers to the hot oil and cook until browned and crisp. Remove to a platter and keep hot until ready to serve. Repeat with the remaining pot stickers.

Mix together soy sauce and white vinegar to use as a dip for the warm pot stickers.

Slice the top off of the garlic head. Place in small baking dish or garlic roaster. Drizzle lightly with olive oil and sprinkle with the oregano. Season with salt and pepper, to taste. Cover tightly with foil and roast until garlic is golden brown, about 35 minutes. Allow to cool and then squeeze the softened cloves into a small bowl and set aside.

Mimosas

Dry Champagne

Triple Sec or other orange liqueur

orange peel

Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.

I thought you pour the champagne FIRST, then add the OJ, otherwise it fizzes over !

Perfect - I really like the splash of triple sec with the combination.  Not too sweet, just right!

For a wedding, while the guests wait for the bride &amp; groom to enter reception, they can drink that (more happy people!).  I mean, its better than water while waiting!  GOOD JOB!

These were just the perfect touch for my Mother's Day brunch.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/9/96/960/9606/96066

Top 13 liqueur recipes recipes from across the web

The most viewed liqueur recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grand Marnier Crepe Souffle

Classic Seelbach

Pink Grapefruit Cocktail

Hazelnut Liqueur Cheesecake

Pomegranate Cosmos

Real Margaritas

Sidecar Cocktails

Sparkling Sangria

Bright Spirit

Fresh Orange Trifle with Ladyfinger...

Garlic Marnier Duck Pot Stickers

Mimosas

Chocolate Almond Terrine with Raspb...

Top 13 liqueur recipes recipes from across the web

The most viewed liqueur recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grand Marnier Crepe Souffle

Classic Seelbach

Pink Grapefruit Cocktail

Hazelnut Liqueur Cheesecake

Pomegranate Cosmos

Real Margaritas

Sidecar Cocktails

Sparkling Sangria

Bright Spirit

Fresh Orange Trifle with Ladyfinger...

Garlic Marnier Duck Pot Stickers

Mimosas

Chocolate Almond Terrine with Raspb...

The most viewed liqueur recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine