View allAll Photos Tagged Cointreau
The Glasgow Underground is affectionately known as the Clockwork Orange. With 2 lines in a circle going in either direction this was going clockwise. #appicoftheweek
Very small Mai Tai cocktail. And very delicious too. For Macro Mondays. This week's theme is 'Beverage'. HMM!
Canon EOS 6D - f/10 - 0.3sec - 100 mm - ISO 400
- for challenge Flickr group: Macro Mondays, theme: Beverage
- diameter bottle opening: 2cm
For the Smile on Saturday group - theme Beads and Pearls
And for the recipe..........
1 oz Sambuca
1 oz Cointreau
1 oz Coconut Flavoured Rum:-)
Bit of Art Nouveau wallpaper and a myriad of mirrors … it did spin me out a little , or that could have been the Cointreau ;)
Location data seems to be dodgy, should be Matlock town.
Olympus Pen F and Zuiko 75mm
The ingredients of a very good margarita. Tequila, orange liqueur, agave syrup, lime, salt and ice!
Los ingredientes de una muy buena margarita. ¡Tequila, licor de naranja, sirope de agave, lima, sal y hielo!
I was aware of a cocktail called a "Rusty Nail" but apparently there is also a "Rusty Screw" consisting of Cointreau, Frangelico, Drambuie, Jameson Whiskey and a twist of orange. I can see the twist of orange in this rusty butterfly screw.
They say "A little knowledge is a dangerous thing" whatever... I never make fun of a little knowledge... But in my case, I would say "idiot teaches the ignorance".
I am lucky to know pretty Vietnamese lady and she always fascinated me.
I just share what I know which was almost nothing. I just barely float on my Finnish and I taught my friend.. Lol, we barely call our names in correct way...Let her call "Hon" in here..
When I get to know people, most people are amazingly wonderful..
Well, gift or no gift, I like her but with friendship plus treats, what can I say. I love her more...
Thanks my friend!
Olympus mju 9010 - f/3.9 - 1/40sec - 7 mm - ISO 80
- View through the bottleneck into an old bottle Cointreau.
This bottle was forgotten in a chest for more than 25 years.
It was still half full or.... half empty, depending on you're being an optimist or a pessimist.
Bar light, taken under influence of a black coffee and a generous slug of Cointreau.
Oly Pen F and Zuiko 75mm f1.8
monday headpiece black
AD - cointreau FITTED - dark blondes
AZOURY - Pure Papillon ( White)
B.C.C Molly Cute dress Blush
AZOURY - Symphonie Bag
@home
Rosangel tequila, Cointreau, agave nectar and lime juice served on ice with lime. Mixed together makes the cocktail Pink Cadillac.
Pink Cadillac was the B side of Dancing in the Dark by Bruce Springstein released in 1984.
There are different songs with the same title of Pink Cadillac but this is the Pink Cadillac song I love.
www.youtube.com/watch?v=Wk5cIUI6Zac
For 100x the 2023 edition. Song Titles
At the Spiegel Show, July 2007, Toronto.
A cabaret show performed in a vintage Spiegeltent which was transported on a boat from Belgium. The show was originally part of the 10-day Luminato festival, beginning in June, but due to its popularity, it was extended twice and ran until almost the end of August 2007.
Digital double-exposure
Mais bebidinhas para meu querido Dj Roger
Margarita
1 dose de tequila (50 ml)
1 dose de contreau
½ dose de suco de limão
Modo de fazer: Passar um pedaço de limão na borda de uma taça e mergulhar em um pires com sal rapidamente e retirar o excesso das bordas.
Colocar em uma coqueteleira com muito gelo a tequila, o suco de limão e o cointreau. Agitar energicamente e coar para taça com o sal na borda.
Caipiroska de Seriguela
Ingredientes:
- um pouco de seriguela madura e com caroço
- 1 colher de açúcar
- gelo
- vodka
Modo de fazer: Coloque as frutas e o açúcar em um copo e pile. Forme o suco gástrico. Adicione gelo até a boca e em seguida complete com vodka. Mexa, babe e beba.
FELIZ FINAL DE SEMANA A TODOS!!!
per questa foto ci son voluti due mesi!!!
LIMONCELLO
prelevare la scorza,solo parte gialla, di quattro limoni con il rigalimoni. versare le scorzette in un vaso di vetro, unire 1/2 lt di alcool a 95°. chiudere il vaso, trasferire in un luogo fresco e buio per 30 giorni,mescolando di tanto in tanto. preparare poi uno sciroppo con 500 g di acqua e 250 g di zucchero semolato. una volta freddo, trasferirlo in un contenitore e unire l'alcool filtrato. lasciar riposare altri 40 giorni, quindi imbottigliare filtrando nuovamente.
LIQUORE ARANCIA E MIELE
con un rigalimoni prelevare la scorza di due arance,dopo averle ben lavate ed asciugate. metterle in un vaso, unire 600 ml di alcool a 95°. chiudere il vaso,trasferirlo in un luogo fresco e buio e far riposare per 40 giorni mescolando di tanto in tanto.
scaldare in un pentolino 500 ml di acqua con 300g di miele millefiori o acacia,mescolando. una volta sciolto il miele far raffreddare completamente. versare in un contenitore di vetro lo sciroppo ottenuto, aggiungere 100 ml di brandy e l'alcool filtrato. imbottigliare dopo altri 5 giorni filtrando nuovamente il tutto.
With egg white froth.
Ingredients
* 1 1/2 Gin
* 3/4 Cointreau
* 3/4 fresh lemon juice
* 1/2 simple syrup
* 1 egg white
Method
* Step 1 Shake all the ingredients without ice followed by shake with ice. Add lemon zest if you like.
* Step 2 Strain into cocktail glass.
* Step 3 Garnish with lemon twist (optional).
I’m not going to lie, I did enjoy this shoot.
I use Flickr like that, you know
I used to write a diary, all the way till I was 16 and went off to England for a working camp for 3 weeks.
I was so sure that I would never come from that trip alive
So I burned the diaries I had
Little did I understand that the burning was a way to tell myself that I was finished with the life I had till that day.
It was often a wretched life, lots of circumstances made it like that
Things no child should experience
So deep down I understood that I had choices to make
I had a life to live
How to start the change?
Tricky one for a 16 year old
But I started to live fully and I definitely took it all in.
I had to, you know
Because how could I else understand the good things from the bad things
So I experienced loads, both good and bad - but now I was in charge, I was to do the choices.
When you experience yourself, instead of being told how to do or not to do things it settles in your mind in quite another way.
It is the first step to get things right, life schmocks right back at your face and the experiences you just did makes seeds in your mind and you can start to harvest after a while
Life could begin
Don't judge a person for dealing with life, we have reasons you may not understand and often the ones living the life don't understand before later
And yes Dear Diary, I did escape from the working camp, lol, I ran off to London and lived there for some weeks. My folks didn't know.
No cellphones, haha.
I made it home, refreshed, smuggling lots of miniature bottles with Cherry Heering and Cointreau
Life could definitely begin, lol.
Happy ending today too
And yes, Christian - this is Karmøy, sunset towards Great Britain :D
I have to confess I much prefer the smell of coffee to the taste.
The nicest I ever had was in an Italian restaurant in an Alicante backstreet.
All the rest are way too bitter and require a decent injection of Cointreau to smooth the taste.
Just the thing to round off an evening or or stave off Jack Frost nipping at your nose. Espresso and a fat slug of Cointreau 😋
And yes, this was taken at a beachside café but the wind was so bitingly cold it made your eyes water.
Spain, Alicante, Gran Alacant...Carabassi beach.
ice, 1 1/2 ounces citrus vodka, 1 ounce Star Anise Syrup, 1 ounce Star Anise Syrup, 3/4 ounce Cointreau, 1 star anise pod
This is "Oprah's Favorite Martini" made by Rachel Ray:
INGREDIENTS
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka OR white tequila
1 oz. Cointreau liquor
Cup of ice
Optional: Splash of sparkling water
Optional: Squeeze of lemon
Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.
*I didn't add the water or the lemon and had no pomegranate for garnish. I also used vodka instead of tequila. This was quick and dirty. Umbrella courtesy of Bunny"
Hope you guys are having a fabulous weekend! I am so lucky that not only does my husband know how to cook, but that he LOVES to cook and last night he cooked me Lime Grilled Lobster with Mango Salsa and it was so fantastic. I was about knee deep in lobster before I realized I should have taken a picture. Oh well. Don't have the recipe right in front of me for it either but if you're interested, just flickr mail me.
per la crema di cioccolato
250 ml di panna fresca
250 ml di latte fresco
5 tuorli
50 gr. zucchero
450 gr. cioccolato fondente
1 cucchiaio da tavola di caffè solubile
per la crema al mascarpone:
500 gr. mascarpone fresco
330 gr. zucchero
150 gr pasta d'arancia (in mancanza, la buccia grattugiata di tre arance)
5 tuorli
200 cc panna liquida fresca
4 cucchiai di Cointreau
per la bagna:
savoiardi q.b.
caffè q.b.
poco zucchero
2 cucchiai Cointreau
per guarnire, scorza d'arancia candita
Preparare una scodella di caffè forte, zuccherarlo a piacere, ma non troppo, e profumarlo con il Cointreau. Lasciar intiepidire.
Scaldare latte e panna insieme; tritare il cioccolato e metterlo in una ciotola; a parte lavorare tuorli e zucchero
e versarvi a filo la miscela di panna e latte, mettere la cremina su un bagnomaria e cuocere senza fare bollire (come crema inglese) finchè velerà il cucchiaio. A questo punto inserire il caffè e fare sciogliere, aggiungere anche il liquore e poi versare la crema al caffè ottenuta sul cioccolato tritato e mescolare finchè è omogeneo, come per una ganache.
Versare la crema al cioccolato in una larga ciotola trasparente oppure in coppette individuali.
Mettere in frigorifero ad addensare.
Una volta pronto preparare la crema al mascarpone.
In un bagnomaria caldo, montare tuorli e zucchero con il frullino elettrico finchè la crema è densa e calda, aggiungere la pasta d'arancia cercando di spezzettarla il più possibile, e frullare bene affinchè sia completamente amalgamata al composto, quindi togliere dal fuoco e dal bagnomaria continuando a montare finchè il tutto è completamente freddo. A questo punto aggiungere il mascarpone, il Cointreau mescolando bene e, per ultima , la panna montata ben ferma, incorporandola pazientemente a lungo affinchè non ci sia il più piccolo fiocco.
Riprendere la ciotola o le coppette con la crema al cioccolato ormai abbastanza solida.
Fare uno strato di savoiardi passati nella bagna di caffè e Cointreau, ben imbevuti ma anche ben strizzati.
Versare la crema al mascarpone su quella ciocco-caffè già rassodata e rimettere la ciotola o le coppette in frigorifero.
Preparare le scorzette d'arancia.
Ricavare la scorza da una arancia incidendone qualche petalo, pulire il più possibile la parte interna bianca con un coltellino affilato, quindi tagliare a listarelle e sbollentarle per tre volte, cambiando l'acqua ogni volta.
Dopodichè preparare uno sciroppo di zucchero 1:1 e quando bolle aggiungere di nuovo le scorzette sbollentate. Lasciar cuocere un paio di minuti e spegnere. Lasciarle in immersione fino al momento di servire.
Portare in tavola, spolverando di cacao e guarnendo con le scorzette ben scolate dallo sciroppo.
Because Bloody Marys aren't everybody's cup of tea (so to speak).
I made this Breakfast Martini in the conventional martini way, with the addition of a teaspoon of marmelade in the shaker. Next time I'll try it with cointreau instead of vermouth and use orange marmelade instead of lime... and not go overboard with the toast garnish. Nice and tangy, though.
CILIEGIE AL LIQUORE
Ingredienti:
500 g di ciliegie
1 arancia
3 cucchiai di zucchero
3 bicchierini di liquore Cointreau
panna montata
cannella in polvere
Preparazione:
Lavare le ciliegie, farle a pezzetti eliminando i noccioli e metterle in una terrina.
Cospargere le ciliegie con lo zucchero, unire il liquore, la scorza grattugiata dell'arancia, mescolare e mettere in frigorifero per 2 ore.
Distribuire le ciliegie con il loro liquido in quattro coppette, decorarle con la panna montata, spolverizzarle con la cannella e servire.
The Visscher Museum has a standard room filled with 205's, based on the collection from Mario Müller. For this anniversary event some extra special 205's were present, although this Nepala is part of the regular collection. It was designed by Benoît Cointreau from EBS.
@40 years Peugeot 205 organised by the Dutch Club - Buren, NL
A balanced diet!
Beer
Cider
Crisps
Pizza
Baked beans
Burgers
Fish Fingers
Onion bhaji
Crème de Bananes
Bloody Mary
Ice lollies
Peas
Special fried rice
Cointreau
More Beer
More Cider
Frozen chips
peanuts
Salted Caramel Cream Liqueur
Spaghetti hoops
Bird seed.
Peanut butter.
Butter
Scotch eggs
Baileys Irish cream
Stilton
Sliced white loaf
Milk
On a more serious note - - buying for one can be tricky.
Fresh fruit and vegetables are expensive and perishable.
Unless you are sure you can eat all of it before it goes off buy frozen.
(How many times have I thrown half a cabbage, cauliflower, broccoli, melon in the bin ?)
Patron Silver Tequila, Grand Marnier, Cointreau, sweet and sour and a splash of cranberry juice.
H O L Y C R A P I T ' S F R I D A Y ! E N J O Y I T ! !
_
"sono figlio di un tramonto di settembre
...di una sbornia di cointreau
sono figlio di un respiro
figlio di un orgasmo urlato, acuto e dolce
che accarezza il vento e mescola i colori
sono nato sopra un'onda che mi trasporta ovunque e da qualsiasi posto mi fa venire
raggiungo terra con violenza, schiaffeggiandola fino a romperle lentamente il muso o sfiorandola con le carezze soffici, lente e silenziose di un'amante
Ho trovato morbida sabbia e cuscini di sale su cui dormire
e tanta di quella luce da spaccarmi gli occhi
sono figlio della danza del cielo in fiamme prima che diventi notte
cammino da sud ed evaporo col sole"
Olympus mju 9010 - f/3.9 - 1/40sec - 7 mm - ISO 80
this is actually a view inside an old bottle Cointreau (this bottle was forgotten in a chest for more than 30 years; it was still half full or.... half empty, depending on you're being an optimist or a pessimist)
A wedding cake created with the bride's gown in mind.. she wore a muted pewter gown with fabric draping across the bodice and up onto the shoulder with Swarovski crystals featuring on the
shoulder and hip. 3 tiers of chocolate
fudge cake filled with dark chocolate
ganache with a hint of Cointreau.
Explore #9 June 30
This cake was created for my gorgeous little nephew George for his christening.
A lot of firsts with this cake!
Top tier 6" extended tier - 5" high, bottom is a triple barrel extended tier made up of 3 x 9" layers. Chocolate mud cake with dark chocolate ganache with a hint of Cointreau.
Thank you to Fran and Rouvelee for their advice! Much appreciated ladies!
“Keeping one's guests supplied with liquor is the first law of hospitality.” ― Margaret Way
Transparencies: afternoon treat at Segafredo bar. Shinjuku, Tokyo, Japan. © Michele Marcolin, 2022.
The perfection and resolution power of GR3 lens never stops to amaze me. I'd like to have such a lens for my K1. For closeups, it is incredible.
After looking around the house I found these two bottles of Cointreau in our cupboards, probably from a trip on a plan somewhere. So I set up a makeshift photo box using a cardboard box and a black t-shirt and a wine glass (wife’s idea for the glass). Once I had all the parts in place I started to shoot using different settings on the camera. Long exposers 30sec and short exposers 1/200. The f/stop ran from high f32 down to low f2.8 and. My lighting was with, yellow and blue flash used in the constant on mode; as well as different location for everything. The only thing that was consistent was the ISO speed set at 100.
I liked this photo which was one of the very last (around 50) because of the different colors. I hope you enjoy!