View allAll Photos Tagged Cointreau
Hornitos tequila, apple cider, maple syrup, Cointreau, star anise rosemary and cinnamon
My wife ordered this with brunch this morning, It was really good!
Served at Scarlet Kitchen and Bar
Saint James Hotel
406 Main Street
Red Wing Minnesota
Saturday October 22nd, 2022
Normally a martini is my drink, but last night I chose a cosmo - white vodka mixed with colors (Cointreau, cranberry juice, and lime juice), garnished with blueberries.
Deep down the depths of the ice abyss: The Swords of Damocles, an underground gem packed with giant icicles. Some are 6 meters high weighing in at a couple of hundred kilos.
Dangerous place, I admit. The devastating noise of ice pillars crashing down in the tunnel sounded like it was some kind of mythical creature that roared from its nest, propelling its scavenging tentacles into the dank darkness.
Luckily we brought hard liquor. Disinfects, you know.
2 parts Manhattan Dry (rye)
3 parts Mojito
1 part something with pineapple?
1 part james brown!
3 large shots of cointreau on ice
mix with a bottle of chilled white
and then add a twist of port
Served with a selection of good friends and the occasional freudian mishap! : D
Strangely hangover free (Unlike cider!).
But can leave an odd taste in the mouth for a number of days! : P
HBW! : )
Passoã is a passion-fruit liqueur made in France, with passion fruit being the main ingredient. Invented in 1985, the brand was owned by Rémy Cointreau group.[1] In December 2016 Passoã SAS was established as a result of a joint venture between Lucas Bols and Rémy Cointreau. The product was launched in 1986 in the European market and in 1994 worldwide, and has been a nationally best-selling liqueur in several national markets, including Puerto Rico, the Netherlands and Belgium.[2]
Passoã bottle
The liqueur, in the form of a red liquid, comes in a black bottle and has an alcohol volume of 14.9 to 20% - depending on the country. The original version of Passoã contains passion-fruit juice from Brazil. Passoã has also developed ready-to-serve cocktails: Cosmopolitan, Caipirinha and Zombie fire.[3] The most popular cocktail made with Passoã is the Porn Star Martini, with vanilla vodka and prosecco on the side. One can also pair Passoã with water or with tonic.
~ Homer J. Simpson. | [explore #210 on 19.06.09]
"all'alcol, la causa di e la soluzione a tutti i problemi della vita"
Homer J. Simpson non ha bisogno di presentazioni, vero?
sì, lo so che più che essere euforica questa qua sembra persa e basta, e lo so che una cosa è la birra (*.*) e un'altra il quantrò (-.-"), però io di minibottiglie ci avevo questa e la vodka a pesca, che avrei un paio di buoni motivi per detestarla, quindi non è che ci fosse scelta. mi devo accattare una mini-bloemenbier.
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Infused the cream with orange rind and coffee beans to give a subtle twist to the trad panna cotta. Served with orange segments marinated in Cointreau and mint.
Developed in Raw Photo Processor with P160NC output profile
Virtually "printed" with "Kodak Endura Glossy Paper" profile and grain effect applied in Dehancer plugin for Adobe Photoshop
Final color tweaks made in Adobe Photoshop
The Christmastini is Raspberry Vodka, Cointreau, Cranberry Juice garnished with a cherry and candy cane bits.
cakes.keyartstudio.com/cake-blog/item/94-african-safari-c...
40 servings of Cointreau cake. Rich orange cake soaked with orange juice based Cointreau sirup. Filled with orange juice based meringue buttercream with a splash of Cointreau.
Sugar paste safari hat and compass. Animal silhouettes are cut on Cricut. The tree is sugar paste, royal icing, coconut and airbrush. Animal skins are made with food printer.
a riff off a sidecar using German brandy, Cointreau, lemon, simple syrup and topped with a caramelized orange wheel, $12
Long Island Iced Tea - my favorite cocktail. Contrary to popular belief, Long Island Iced Tea doesn't contain any tea or iced tea in its ingredients. It's made up of 5 white spirits; vodka, white rhum, white tequila, gin, and cointreau or triple sec, topped off with cola on a high ball glass. This results in an "iced tea" colored drink, hence the name.
Long Island Iced tea has a much higher alcohol concentration (~28%) than most cocktails because of the proportionally small amount of mixer.
Long Island Iced Tea trivia:
It was claimed that this famous drink was created during Prohibition Era when bartenders were trying to disguise alcoholic drinks to avoid the law.
Long Island Iced Tea:
Glass:
Highball Glass
Ingredients:
1 part Vodka
1 part White Rhum
1 part White Tequila
1 part Gin
1 part Cointreau or Triple Sec
Add ice cubes, fill with coke, and stir. Garnish with a slice of lemon.
Drink, enjoy, and make sure you have a designated driver because this drink packs a punch. Hehe.
HBW! What's that bottle of Cointreau doing in a Hogmanay line-up?
Happy New Year to everyone!
Afrikaans - Voorspoedige nuwe jaar
Chinese/Cantonese - Sun nien fai lok
Chinese/Mandarin - Xin nian yu kuai
Czech - Štastný Nový rok 2009 ( Note: Czechs usually add the year to the Happy New Year phrase. Czechs also send greeting cards which say, “PF 2009." The PF stands for the French words pour féliciter.)
Danish - Godt NytÅr
Dutch - Gelukkig Nieuwjaar
Filipino - Manigong Bagong Taon sa inyong lahat (Translates as "Happy New Year to All." Note: Maligayang Pasko at Manigong Bagong Taon is more traditional, meaning "Merry Christmas and a Happy New Year."
Finnish - Onnellista uutta vuotta
French – Bonne Année
German - Ein glückliches neues Jahr (Translates as "A Happy New Year"; some might say Prosit Neujahr! which is a toast to the New Year.)
Greek - Chronia Polla (Translates into “many years.” It is used also for birthdays, holidays, and patron saints’ name days.)
Hawaiian - Hau ‘oli Makahiki Hou (A classic Happy New Year greeting); Aloha Makahiki Hou (a more current form of the greeting)
Hebrew - Shana Tova
Hmong - Nyob Zoo Xyoo Tshiab Italian – Felice Anno Nuovo
Japanese - Akemashite omedetou gozaimasu or shinnen omeditogozaimasu
Korean - Sahae bok mani baduseyo (Translates as "Receive a lot of luck for the New Year.")
Maori - Kia hari te tau hou (Have an enjoyable New Year).
Ojibwe - Anamikaadiwi-giizhgad (Spoken by Western Ojibwe speakers, translates as "Greeting Day"); Nimkodading (Spoken by Eastern Ojibwe speakers, translates as another way of saying "Greeting Day.")
Portuguese - Feliz Ano Novo (Appropriate both in Portugal and Brazil)
Russian - S Novim Godom (Happy New Year); S nastupayušcim Novym Godom (Translates as congrats on the approaching new year.)
Spanish - ¡Feliz Año Nuevo! and Próspero Año Nuevo
Swedish - Gott Nytt År
Thai - Sawatdee Pi Ma (Greeting the New Year)
Turkish - yeni yiliniz kutlu olsun (May your New Year be happy); Yeni yilinizi kutlar, saglik ve basarilar dileriz (We wish you a happy, healthy and successful new year)
Vietnamese - Vietnamese - Chúc Mung Nam Moi (A classical Vietnamese Happy New Year greeting); Cung Chúc Tân Xuân (Vietnamese Sino expression for Happy New Year); Làm an phát tài bang nam bang muoi nam ngoái (Prosperity; good luck in business ventures, 10 times more than last year)
Welsh - Blwyddyn Newydd Dda (Translates as Happy New Year, however the literal translation of Dda is “good.”)
Explored :: position 316 on Thursday, Jan 26, 2012
♥ o ♥ o ♥ Huge thanks to all of you wonderful friends for your comments and favs! ♥ o ♥ o ♥
♥ ~ ♥ ~ ♥ Thank you all so much for your kind visits and comments! Apologies if I cannot always reciprocate ♥ ~ ♥ ~ ♥
When I don’t have enough time to prepare a fancy dessert, this is one of my favourite choices! An Asian meal requires lots of prep (lots of ingredients which need chopping, roasting, portioning in small bowls, etc). Making meringue for dessert is ideal since you can get on with other things both while making and baking it. Then, before you start cooking the main meal, just trim some fresh fruit, steep with spirits, whip some cream with and flavour with the same spirits, then layer. Decorate with sprigs of fresh herbs such as mint for an impressive-looking but easy dessert! ( visit my gourmet webzine to find out how to make Perfect Meringues)
I had some exceptionally sweet strawberries for this time of year, so I used Cointreau, a French orange liqueur. Along with the liqueur, I also added a little brown sugar to the whipped cream. It was the perfect finale to my Asian meal of Pot Sticker Dumplings to start, followed by Vietnamese-style Lemongrass Chicken , Chinese Curried Prawn Noodles, and steamed Chinese vegetables.
1.75 liter Cointreau
Strobist Info:
*Nikon SB-26 (Main) @ 1/32, using a reflective umbrella, camera right, about two feet away.
*Nikon SB-26 (rim) @ 1/64, full CTO gel, behind the bottle.
* Nikon SB-26 (background light) @ 1/64 power, red gel, behind the bottle pointing at the wall.
* Triggered via RF-602
Citrus cupcakes with a silky, decadant, Italian meringue buttercream
♥ Thank you so much for all your lovely comments and support! ♥ Un très grand merci pour vos messages, compliments, et soutien ! ♥ Grazie mille per tutti complimenti e sostegno! ♥
These are my version of the divine little Cupcakes aux agrumes, decorated with an Italian meringue buttercream. I used fresh lime peel to infuse the whipping cream and buttermilk in the cake batter, and flavoured the buttercream with lemon, lime, and Cointreau liqueur. The buttercream is decorated with candied violets.
My wife ordered Lagniappe's rendition of the classic sidecar with Courvoisier, Cointreau and freshly squeezed lemon juice
Lagniappe Cajun Creole Eatery
Marquette Michigan
Thursday May 13th 2021
I took this picture for Macro Mondays 'new' theme - only to realise that it was last week's theme. Today would be 'wet' which is a bit unfait, now that we have frost and snow again...
Toy Project Day 3084
This off-shoulder cocktail gown has been teamed up with my strappy platform sandals. I hope you like the combination! It's getting rather hot and stuffy at this cocktail party! Would you like to step outside into the garden - and share a long, cool drink with me? Today's cocktail recipe is a genuine modern classic:
Cocktail of the Week: the Sidecar
Ingredients: two measures of brandy, one measure of Cointreau, a half measure of lemon juice
Garnish: a twist of lemon zest resting on the edge of the glass.
Glass: try a Martini glass
Method: shake all the ingredients together with ice and strain into a chilled glass.
This famous cocktail was first created in Paris during the First World War, and was generally made with Cognac or Armagnac. Rich and warming flavours of the brandy mix beautifully with the zesty Cointreau and lemon juice. In more recent decades, bourbon has sometimes been substituted for brandy. Do be careful when varying ratios with this recipe, as it's important to find the balance of sweet and sour. If you would like to make this fruity cocktail sweeter, try substituting the Spanish brandy De Jerez for the Cognac or Armagnac.
The cocktail gown with the most votes will be coming back again later! As usual, there are no rules in this contest - so express your preferences in any way that you like! The most popular cocktail...? Perhaps I will have to throw a special party!
Lots more to come soon, but bye bye for now! Kisses to everyone!!!
xxxxxxxx
Rebecca
Technically, it’s a "bevshot" though I cannot recommend this peculiar mixture as a drink. I used it because the different spirits have a relatively high concentration of sugars which eased the process of crystallization.
here there was a sb 600 without any softbox on the background, for giving the shadows at the objects, and the yn 465 on my right with two black paper heets for directioning the front light on the objects.
nikon sb 600 on 1/8 power
yn 465 1/4 power