View allAll Photos Tagged Cointreau
A Schneeball or Schneeballen, snowball in English, is a pastry made from shortcrust pastry. Its name derives from its round, ball-like shape, with a diameter of about eight to ten centimeters, and its traditional decoration with white confectioner's sugar.
en.wikipedia.org/wiki/Schneeball_(pastry)
Ein Schneeball, häufiger auch Schneeballen genannt, ist ein Gebäck aus Mürbeteig. Seinen Namen verdankt es seiner kugeligen Form und der traditionellen Dekoration mit Puderzucker. Der Schneeballen hat einen Durchmesser von zirka acht bis zehn Zentimetern.
After work, I dragged two buddies out to see an amazing golden wheat field for sunset photography. However, as we approached the field on the desolate county road, we started to chuckle as we realized harvest had beaten us to our planned sunset.
Some say when life hands you lemons, make lemonade. I say add vodka, some Cointreau, and serve over ice.
Shoutouts to Anton and Marco for making a good memory on this evening (the burgers and tap beers were a nice touch).
6 vertical shot panorama
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Excerpt from Wikipedia:
Louis XIII is a cognac produced by Rémy Martin, a company headquartered in Cognac, France, and owned by the Rémy Cointreau Group. The name was chosen as a tribute to King Louis XIII of France, the reigning monarch when the Rémy Martin family settled in the Cognac region. He was the first monarch to recognize cognac as a category in its own right in the world of eaux-de-vie.
Louis XIII cognac is produced in the Grande Champagne region of Cognac, from the growing of the grapes to the distillation and aging of the eaux-de-vie. The final blend is composed of up to 1,200 individual eaux-de-vie from Grande Champagne vineyards, ranging from at least 40 years to 100 years in age.
After a few busy days baking and cooking and shopping and wrapping and finishing my gingerbread house yesterday which was a lot of childish fun, I have finally got to decorate my home made Christmas cake this morning (after an early 4 mile long run) which I baked in September and have doused in Brandy and Cointreau every week for 12 weeks. The smells and flavour are unbelievable, just another creation this busy Christmas week. Wishing my Flickr Friends a very merry Christmas, now I'm off to walk the dog, meet my husband for lunch and then make some brandy truffles this afternoon.
Beitrag zum Exff-Award.
Runde -Füsse- Cocktail :
Eine Flasche Sekt .
Eine halbe Flasche Orangensaft
50ml Cointreau
50ml Calvados
Eiswürfel
Zitronenverbene und Orangenscheiben zum Dekorieren .
Gerecht auf irgendeine Anzahl Gläser verteilen . Je grösser die Gläser desto runder die Füsse . Bei Bedarf Vorgang wiederholen .
It's been scorching hot over here, even more so in our kitchen. Any dish that requires lengthy preparation has become a sweltering torture. Simple dessert like trifle is already reaching my limit :(
Chocolate pastry cream, whipped cream, homemade sponge cake soaked in Cointreau, and fresh raspberries.
Another one from the archives taken inside the Tokyo metro on January 1st, 2010 - quite some time ago already ;- o
HPPT! Hand held shot and camera set to ISO 3200! Testing 5DII noise levels.
The last weekend weather in San Francisco was cloudy and foggy; (Last week of May 2009) not so great for pictures. :(
Luckily, I stayed at the San Francisco Marriott. so I enjoyed several of this pink drink.
The menu called this "Ultimate Cosmopolitan" --Imperia, Cranberry Juice, Cointreau, Fresh Squeezed Lime.
I also tried another one called "French Metro" ---Grey Goose Orange, Cointreau, Chambord, Fresh Lemon & Cranberry.
NOTE:
-The room where I was sitting was extremely dark, like a club atmosphere! I was testing the high ISO of the 5DII. Here is the EXIF or see more details on the property for this photo.
Exposure: 0.6
Aperture: f/2.8
Focal Length: 28 mm
Exposure: 0.00
ISO Speed: 3200
Active Assignment Weekly - Cocktail Photography
AAW Feb. 26-Mar. 4, 2024.
Started out with a few more elements in the setup, but removed them to simplify the shot. Also cloned out some spots on the glass.
This is a Bourbon Sidecar, Australian style.
I had to recite the ingredients to the bartender (Bourbon, Cointreau, lemon, syrup, bitters), but he refused to take measurements....
It was awesome.
Now I must continue to enjoy this vacation.
Orange car le célèbre digestif est fabriqué à base d'écorces d'orange; Le Cointreau est fabriqué à Angers; 90% de la production sont exportés dans le monde entier.
Hotel bar of the plaza park in London’s Waterloo. Reminded me of Cointreau but I settled for a gin and tonic! I would have taken this shot very differently now so I guess I’m learning... shutter speed too slow, aperture too big but hey ho!
The Christmas Market below and around Winchester Cathedral UK. There are an abundance of stalls in sheds with a variety of things to browse at or buy. A really pretty scene which would have looked even prettier with snow. It's well worth a visit though.
Olympus mju 9010 - f/3.9 - 1/13sec - 7 mm - ISO 200
25 year old Cointreau
(this bottle was forgotten in a chest; it was still half full or.... half empty, depending on you're being an optimist or a pessimist)
Maidens Prayer
3/4 Oz Cointreau
3/4 Oz Light Rum
3/4 Oz Gin
3/4 Oz Lemon Juice
Shake all ingredients and strain into a chilled glass. Garnish with a flower.
Why not have a drink, and ponder over what has happened in 2020, Cointreau on ice with that hint of Orange, will make it a more pleasant experience.
I was doing nothing at all out on my veranda yesterday afternoon when one of the usual suspects called and asked if it was time for a BBQ. It was. So I jumped on the bike and pedalled the 14 kilometres to Villa Blåmes in Norrby. The third suspect, Jujja showed up in his old Volvo as we were carrying up the furniture from the storage room. He brought with him Bruichladdich whisky that could only be bought on site in Scotland, and some other spirits as well. I was in charge of the grill and I lit it up while the others took the old Volvo to the store as we were out of beer, ice cream, strawberries and crispbread for the salmon and aioli starter meal. Then we enjoyed three different sausages, fries, and a salad. The coma hit as it always does here, so we drank more whisky and Cointreau liqueur before finishing off the meal with Belgian strawberries and vanilla ice cream. The only major issue was the total lack of coffee. Not sure if I can survive that again! The evening continued with more food coma and story telling. Mostly from Jujja about his Scotland travels and birding at Gotland. The bike ride home during sunset was quite nice thanks to the warm Summer evening and possibly helped by the alcohol consumed. I finished the evening looking at an episode of Unforgotten while enjoying a mug of coffee.
Le Mistral, Wirksworth - a splendid French bistro type café...littered with intriguing Francophilic bric-a-brac...like this lamp, (made in China no doubt).
Anyway my GLW and I spent a little while here, partaking of a cappuccino (that's the coffee not the monkey) as well as a petit slug of Cointreau. Very festive in my book.
Slice of Lime
Crushed salt
Salt border
Ice
Sugar
Freshlime juice
Cointreau
Tequila
Mine was:
Frozen - A kind of shaved ice, it is prepared by mixing the drink with crushed ice in a blender or in machines suitable for preparing frozen...
Two Sidecar coctails getting chilled in the fridge among BBQ sauce, pickled cucumbers, root beer, Western Star butter, Stella Artois beer, Bulmers cider and other essential crap. Sidecar is a famous drink with 2 ounces of vodka, 1 ounce Cointreau or Triple Sec and 1 ounce lemon juice. Sidecar was first introduced in London by bartender David A. MacGarry at the Buck's Club in London. Not bad actually, but will get you drunk fast! Available for exclusive licensing at Alamy: www.alamy.com/two-vodka-sidecar-drinks-in-coctail-glass-c...