Combine ingredients over ice in a shaker tin. Shake and strain into chilled martini glass. Float 3 or 4 frozen cranberries on top for garnish.
Recipe offered from Bonefish Grill restaurants: www.bonefishgrill.com.
Combine ice cubes, vodka, Cointreau and combined juices in cocktail shaker; shake vigorously.
Strain into chilled glass. Garnish with apple peel.
Place vodka, Cointreau, cranberry juice and lime juice in cocktail shaker with ice cubes; shake vigorously.
Strain into chilled martini glass.
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.
Place cranberry juice in a medium saucepan and bring to the boil over high heat. Cook, uncovered, for 10 minutes or until reduced by two-thirds. Remove from heat and set aside for 30 minutes to cool.
Combine the cranberry juice, Cointreau and lime juice in a small jug. Place a sugar cube in each serving glass. Pour the cranberry mixture over the sugar. Top with Champagne or sparkling wine and serve immediately.
Muddle the pineapple pieces and Cointreau in the bottom of a mixing glass.
Add the vodka and pineapple juice.
Stir well.
Strain into a chilled cocktail glass.
Top with champagne.
Garnish with a maraschino cherry.
Place 2 martini glasses in the freezer for 10 minutes or longer. Fill a cocktail shaker halfway with ice. Add 3 1/2 ounces lemon-scented vodka, 2 tablespoons fresh lime juice, 2 ounces Cointreau and 1 tablespoon fresh cranberry juice; cover. Shake vigorously for 30 seconds. Strain evenly into the chilled glasses. Top with lime zest.
Combine the cranberry juice, vodka, Cointreau, and lime juice in a cocktail shaker filled with ice.
Shake vigorously.
Strain into a chilled martini glass.
Garnish with an orange twist.
Combine vodka, pom juice, Cointreau& lime juice in a container.
In small batches, shake mixture with ice in a cocktail shaker, then strain into chilled cocktail glasses.
Garnish with lime twist, and a few fresh pomegranate seeds if desired.
In a mixing glass, place 2 strawberries, cointreau, and lime juce and gently mix.
Add vokda and ice, and shake very well, and strain into a martini glass.
Garnish with reserved strawberries, making fans or whatever you wish!
Pour the vodka, Cointreau, and grape juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glasses to serve.
In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
Beat well for 10 minutes.
Pour into lightly greased bundt pan.
Bake at 350 for 45- 60 minutes until done.
Let stand 10 minutes.
Turn out of pan.
While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
Pour over cake while cake is still warm.
To serve, top each slice with fresh raspberries and a sprinkle of orange peel.
rom heat, stir in the Cointreau, and chill the custard completely
small bowl combine craisins & cointreau and put to one side
scoop passionfuit into bowl; add Cointreau to taste & sugar and chill
Make & chill Lenotre pastry cream.
While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!
trawberries for later.
Put Cointreau, arrowroot and honey into a
ntil foamy.
Add sugar, Cointreau, vanilla extract, orange zest, melted
he heat and divide the Cointreau between them. Return the skillets
Place 1 lime wedge & 1/4 cup gin in small glass; mash with back of spoon. Add 1/4 cup tonic & 2 teaspoons Cointreau; stir to blend. Fill with ice and serve