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
In a bowl, steep raspberries in grenadine syrup for 15 mins. Divide among 6 serving glasses. Add ice cubes to fill glasses 2/3 full. Stir together seltzer and triple sec. Divide among glasses. Top with blueberries.
Place ice cubes in a glass and top with vodka, triple sec, lime cordial, sweet and sour mix, and lemon-lime soda, respectively. Mix well.
Put the ice cubes into a cocktail shaker. Pour the rum, coconut rum and triple sec over the ice and shake until a frost forms.
Strain into an old-fashioned glass and top up with chilled cola.
Decorate with maraschino cherries impaled on a toothpick.
Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice. Garnish with the cherry and a wedge of orange.
Mix lemon juice, tequila and Triple Sec.
Add ice.
Shake and strain into glass.
Put ice cubes into a rocks glass.
Add vodka, rum, tequila, Triple Sec and Chambord into a shaker and shake.
Pour over ice in glass.
Top up with cola.
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.
Pour vodka, triple sec, sour mix, and orange juice over ice into a cocktail shaker. Affix the lid, and shake until the outside of the shaker has frosted. Strain into a highball glass filled with crushed ice, and garnish with a slice of orange.
ell.
For one cocktail drink: Juice the lime and pour
ocktail shaker to chill the drink while mixing it.
Next
uice, lemon juice, tequila and triple sec and put the pitcher in
In a 5 gallon sports drink cooler dump in the tequila, triple sec and limeade. Add a quart of water and the ice. Mix or close cooler and shake until chilled. There should still be ice left. Taste. Add remaining water to taste. The mixture should come approximately to the 3 gallon line. Leave a little strong because over the next few hours more ice will melt.
Cut limes into eighths. Put salt into saucer.
Squeeze lime wedge around rim of cup. Touch cup rim to salt. Drop lime in glass. Dispense Margarita.
Just shake 1 oz brandy, 1⁄2 oz ouzo and a dash of triple sec in a cocktail shaker half-filled with ice.
Strain the drink into a Martini glass and garnish it with a twist of orange peel.
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
Fill a large glass with ice. Pour in the amaretto, rum, and triple sec. Stir, and pour in the cola beverage and energy drink at the same time to fill the glass.