In a medium-sized bowl, mix together the triple sec, soy sauce, thyme, five spice, and garlic.
Preheat the oven to 375. Prepare a large baking dish by thinly spreading the olive oil on the inside.
Thinly slice the onion and peppers.
Place the salmon fillets inside of the baking dish, arrange the onions and peppers on top of each fillet, and then season them with the salt and pepper.
Pour the triple sec mixture over the top of the fillets.
Cover and bake in the oven for 20-30 minutes, or until fish flakes easily with a fork.
Carefully peel and segment grapefruit.
Place segments in pretty serving bowl.
Add 4 to 5 halved cherries.
Just before serving, stir in 1 to 2 tablespoons Triple Sec or Cointreau. Serves 1.
Empty the cranberries in a large bowl and wash the cranberries in cold water.
Drain and pick out the mushy cranberries. Some cranberries are springy but are still good depending on taste. Taste one or two to see if you want them.
Pour the cranberries into the jar.
Fill the jar to the top with Triple Sec. Hiram & Walker is good.
Put lid on the jar and let it sit for at least 2 or 3 days.
To serve, scoop cranberries out of liquor and put in serving dish. Or you can leave them in the liquor.
Enjoy!
Add olive oil and tarragon to skillet over medium high heat.
Season pork chops with essence and BBQ powder.
Sear chops on one side for 30 seconds or so then flip and cook covered for about 4 minutes. Turn chops over, cover and cook an additional 4-5 minutes. Remove chops and set aside to rest.
Deglaze pan with Triple Sec and keep at a quick simmer for 4 to 5 minutes until thickened a bit.
Pour sauce over chops and dig in!
head of time. (add more triple sec if it doesn't cover
Place the ice cubes, vodka, triple sec, watermelon juice and lime juice in cocktail shaker. Shake vigorously.
Strain into a chilled martini glass. Garnish with watermelon wedges and lime peel.
andful of ice in the cocktail shaker to chill the drink
Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Garnish with a lime wedge.
combine the triple sec and vodka in a jug. Divide the mixture among eight 60ml (1/4 cup) capacity glasses.
Gradually add 1 teaspoon of grenadine to the centre of each glass so the grenadine sinks to the bottom of the glass.
Serve Immediatley.
BLUEBERRY ICE CUBES:
In ice cube mold, fill 4 molds half-way with water. Freeze for 2 hours. Drop in 3 blueberries. Add water to fill those cubes. Place in freezer for 48 hours to set.
COCKTAIL:
Place 4 plain ice cubes in cocktail shaker. Add cranberry juice, vodka, blackberry brandy, and triple sec. Shake; strain into glass.
Add blueberry ice cubes.
Garnish with strip of lemon rind in an S-pattern around blueberry then raspberry.
Rub rims of 4 cocktail or champagne glasses with cut side of lime half.
Pour small pile of salt on a plate and dip moistened glass rims in salt to coat.
Fill a cocktail shaker with ice.
Add tequila, Triple Sec and citrus juices.
Shake well and strain into prepared glasses.
Makes 4 servings.
Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.
Fill a cocktail shaker with ice.
Pour the coffee-flavored liqueur, coconut-flavored rum, chocolate-flavored vodka, triple sec, and Irish cream liqueur over the ice.
Shake to chill and mix.
Strain into a cocktail glass and garnish with whipped cream.
Combine vodka, cranberry juice, triple sec, and lime juice in a cocktail shaker. Add ice; cover and shake. Strain into a cocktail glass. Add grenadine to drink, which will sink to the bottom.
Mix sugar and lemon juice in a cocktal shaker.
Add a few ice cubes, vodka, triple sec and margarita mix; shake well.
Strain into a cocktail glass.
Enjoy.
Pour the sloe gin, Southern Comfort, vodka, rum, triple sec, amaretto, Galliano, grenadine, and orange juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a tumbler filled with ice.
Fill a Collins glass with 1 cup ice and set aside in the freezer.
Combine gin, cherry-flavored brandy, triple sec, Benedictine, pineapple juice, lime juice, and grenadine in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the prepared Collins glass.
Garnish with slice of pineapple and a cherry.
Place 1 cup ice in an old-fashioned glass. Set aside. Combine gin, triple sec, and 1 cup ice in a cocktail shaker. Cover and shake until chilled. Strain into the prepared old-fashioned glass.
In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.
Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
Pour into a jar, cover and chill.
To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).
Combine triple sec, creme de violette, lemon juice, and gin into a cocktail shaker filled with ice.
Shake vigorously and strain into a coupe.
Garnish with orange zest.