Recipe Roundup

19 Citrusy Cocktails to Make With Cointreau

A cosmopolitan spritz, blackberry margarita, the classic sidecar, and more orange-liqueur-laced drinks.
Two Mai Tais in rocks glasses with orange slices and sprigs of mint.
Photo by Travis Rainey, Food Styling by Tiffany Schleigh

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If you love a margarita or can’t say no to a cosmo, then you likely have a bottle of Cointreau gracing your bar cart. The orange-flavored liqueur is a type of triple sec produced in France and delivers a crisp citrus flavor thanks to its neutral spirit base and a combination of sweet and sour (or bitter) orange peels. Cointreau gives countless classic cocktails their bright, floral zip and remains a staple ingredient for many of today’s best bartenders. If you’re looking to use up a bottle, look no further—here are a few of our favorite Cointreau cocktail recipes to try at home.

  • A corpse reviver cocktail being poured into a glass.
    Photo and Styling by Joseph De Leo
    1/19

    Corpse Reviver No. 2

    This version of the Corpse Reviver swaps Lillet for Cocchi Americano, resulting in a more citrusy and refreshingly dry iteration of the classic Cointreau cocktail.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    2/19

    Sangria

    The secret to the tastiest sangria? Let the mixture steep in the fridge for at least 1 hour (up to a full day) so the fruit has time to infuse the drink.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    3/19

    Cosmopolitan Spritz

    With a dash of orange bitters and a rosemary garnish, this fizzy take on the cosmopolitan cocktail is perfect for a crowd: It can be batched and prepared up to 10 hours in advance.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    4/19

    Frozen Margarita

    Frozen margaritas are the ideal drink for a hot summer day—and you can customize them any way you want. Just toss in a handful of frozen berries, watermelon, or peaches.

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  • Photo by Travis Rainey, Food Styling by Tiffany Schleigh
    5/19

    White Lady

    This vintage cocktail is citrusy, sunny, and sure to be a hit with the gin drinkers in your life. A vigorous session in your cocktail shaker is what gives the drink it’s ghostly brume.

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  • Photo by Joseph De Leo
    6/19

    Long Island Iced Tea

    This is that lambasted, throw-the-whole-well at it cocktail college kids order by the glassful, but the truth is, when made correctly, the Long Island Iced Tea is a bright, balanced cocktail with a reasonable amount of booze. (No, seriously.)

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  • Photo by Elizabeth Coetzee, Food styling by Leslie Raney
    7/19

    Sidecar

    While Grand Marnier will lend this elegant cognac cocktail a warmer flavor, using Cointreau will make it brighter and more crisp. Try it both ways, either sipped from a glass with a sugared rim and garnished with an orange peel twist.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    8/19

    Turmeric-Cumin Margarita

    Inspired by the vibrancy of the Hindu festival, Diwali, this margarita gets magnetic color and a warm, peppery punch from turmeric, plus a smoky flavor from a cumin-salt rim.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    9/19

    Salty Paloma Soda Can Cocktail

    The real tea: Drinking this out of a can is fun, but can be impractical if taking it to the beach or on a picnic. Just combine 7 oz. La Croix, 2 oz. tequila, 1 oz. lime juice, and 1 oz. Cointreau in a sealable cup and go—or scale it up to whatever will fit in your Stanley cup.

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  • Photo by Joseph De Leo, Food Styling by Stevie Stewart
    10/19

    Blackberry Margarita

    Fresh lime juice and orange liqueur enhance the flavor of muddled blackberries in this juicy twist on the tequila classic. Fruity Peychaud’s bitters adds a balanced finish.

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  • Photo by Joseph De Leo, Food Styling by Judy Haubert
    11/19

    Whiskey Daisy

    Essentially a whiskey sour, but instead of simple syrup, Cointreau steps in as sweetener. A splash of club soda, while optional, makes this drink even more sippable.

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  • Photo by Joseph De Leo, Food Styling by Judy Haubert
    12/19

    The Classic Margarita

    A good margarita recipe isn’t just about the tequila—it’s also about the triple sec. That’s why choosing a great one like Cointreau is so important. For a smoky iteration, try swapping the tequila out for mezcal.

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  • Photo by Lizzie Munro
    13/19

    Jasmine

    This modern classic gets triple the citrus with lemon juice, Cointreau, and Campari, all grouned by floral gin. A spritz of lemon peel is the usual garnish, but orange peel would also be lovely.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    14/19

    Corpse Reviver

    This combination of gin, Cointreau, Lillet, and fresh lemon juice gets its special kick from a dash of absinthe. Shaken and strained into a stemmed cocktail glass, it’s bracingly refreshing.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    15/19

    Frozen Mango Margarita

    “This is an excellent recipe,” declares one reviewer. “Be sure to use real Cointreau,” they go on; “the splurge is definitely worth it and you’ll be able to taste the difference.”

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  • Photo by Travis Rainey, Food Styling by Tiffany Schleigh
    16/19

    Mai Tai

    Perhaps the most famous of all tropical cocktails, a mai tai almost automatically signals fun. Shake the drink only briefly since the crushed ice will dilute the cocktail even further.

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  • Photograph by Isa Zapata, Food Styling by Rosanna Anil, Prop Styling by Paola Andrea
    17/19

    Easy Lemon Drop

    If you like the look of a martini, but want something less alcohol-forward, sweeter, and more approachable, the lemon drop is for you.

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  • Photo by Ted Cavanaugh.
    18/19

    Cointreau Spritz

    With just sparkling wine, Cointreau, fresh orange juice, and club soda, this spritz is equally fitting for brunch as it is for happy hour.

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  • Nigel Cox
    19/19

    The Autumn Orchard

    This Cointreau cocktail for fall is sure to keep things cozy, thanks to a combination of cognac and apple brandy with orange and pear liqueurs. Fresh lime juice and Angostura bitters smooth out any rough edges.

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Sheela Prakash is a food and wine writer and recipe developer, as well as a registered dietitian. A longtime editor at Kitchn, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, ... Read More
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