Preparation and Serving.
If you want to garnish the glass rim with sugar, wet the outside of the rim with lemon juice. Dip the outside of the rim in sugar, and swirl glass to coat.
For the drink, combine lemon juice, Cointreau, and cognac in a cocktail shaker that is half filled with ice. Shake well for 20 - 30 seconds.
Strain mixture into the cocktail glass. If you don't sugar the rim, you could garnish with a lemon twist or orange slice.
http://www.kitchenriffs.com/2012/01/sidecar-cocktail.html.
Place crushed ice in a 10-oz glass. Add tequila, Cointreau, and grapefruit juice. Add Fresca to fill the glass. Stir. Enjoy!
The recipe is easily adapted for mixing several in a pitcher.
Combine simple syrup, vodka, rum, tequila, cointreau, gin and lime juice in a cocktail shaker with 6 ice cubes. Shake vigorously.
Fill a cocktail glass with crushed ice then strain cocktail mixture over ice. Top with ginger beer and garnish with a lime wedge.
Fill a cocktail shaker with ice and top with vodka, Cointreau and lemon juice. Replace the lid and shake well for 15 secs.
Pour the cocktail into glasses. Squeeze a strip of orange zest over each glass, rub the skin around the rim of the glass, and drop it into cocktail. Serve immediately and enjoy.
Ngiam locked away his precious recipe books, as well as the
Put the Cognac, Cointreau, and Angostura bitters in a cocktail shaker with the ice cubes and shake well.
Strain into a cocktail glass and decorate with a lime and star fruit slice. Top off with sparkling wine to serve.
Fill a cocktail shaker with ice; add gin, Cointreau(R), and lime juice. Shake in bitters. Shake well and strain into a chilled glass. Garnish with a slice of lime.
Fill a cocktail glass with crushed ice.
Add cointreau. Top with a dash of grenadine, and fill up carefully with orange juice. Add a dash of bitters, to taste.
Trim and thinly slice 1 star fruit crosswise; set aside for garnish. Trim remaining star fruit; cut off and discard ends, slice down the inner lengths of the 'wings' to make wedges, then chop the flesh.
Place chopped star fruit into a food processor with vodka, orange liqueur and lime juice. Process to a puree. Strain.
Divide puree among cocktail glasses. Top with sparkling wine. Garnish with mint leaves and star fruit slices.
Pour all ingredients in the
shaker then shake vigorously and serve in a cocktail glass.
Fill 4 cocktail glasses evenly with the cucumber, mint, and kumquats. Add 1 teaspoon of superfine sugar to each glass. Using a muddler, smash the ingredients in each glass slightly to release flavors and juices.
Add 1 TBS lime juice into each glass.
Add crushed ice into each glass filling 3/4 full. Add the vodka, orange liquer, and club soda in order to each glass.
Serve with a wedge of cucumber as a garnish.
Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.).
Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.
In cocktail shaker with ice, combine the cranberry juice, simple syrup and orange liqueur.
Shake well (until the shaker is covered with condensation).
Strain the mixture, dividing it between 6 Champagne flutes.
Add the champagne, dividing it between the glasses.
Garnish each drink with 3 cranberries skewered on a cocktail pick.
Sprinkle salt on a small plate. Lightly wet the rim of a cocktail glass or margarita glass with a damp paper towel. Dip the moistened rim in salt to coat. Set aside.
Combine tequila, orange-flavored brandy, and lime juice in a cocktail shaker. Add ice and shake until chilled. Strain into a salt-rimmed cocktail glass or a salt-rimmed, ice-filled margarita glass.
Garnish with a lime wheel.
Stir together Cointreau, cranberry Juice, lime juice, and sugar. Chill, covered, for 2 to 6 hours. To serve, divide mixture among 10 champagne flutes, then top each with champagne.
Boil first 3 ingredients in small, heavy saucepan, unil syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.
Pour 4 tsp.pomegranate syrup, 1 tablespoons orange juice, and 1/4 teaspoons Cointreau into each of 4 6-oz. Chamgagne flutes. Fill each with 2/3 cup Champagne.
Mix lime juice, Cointreau, and cranberry juice in a pitcher; chill, covered, for at least 2 hours or overnight.
Moisten rim of champagne flutes with water and dip it into a saucer of superfine sugar to coat.
Divide juice mixture among flutes and add 1/2 cup champagne to each; stir once gently.
Garnish with fresh orange wheel or a fresh cherry.
Shake Jack Daniel's, Cointreau, sourmix, and lime juice with lots of ice.
Strain into a highball glass with ice.
Carefully top up with Sprite.
Garnish with lime wedge.
Pour Cointreau and cranberry juice in a champagne flute; top off with champagne.
Enjoy in moderation!
Blend pineapple, Cointreau and vodka in a blender. Blend ice to your liking.
Serve in a Burgundy glass (large wine glass) with a pineapple wedge garnish.