Cointreau
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19 Citrusy Cocktails to Make With Cointreau
A cosmopolitan spritz, blackberry margarita, the classic Sidecar, and more orange-liqueur-laced drinks.
By Sheela Prakash and The Editors of Epicurious
Mai Tai
Among the most famous of the cocktails to emerge from the “tiki” movement of the 1930s and ’40s, the mai tai was also one of the most argued over.
By Al Sotack
White Lady
You can probably make the classic White Lady cocktail right now with ingredients already on your bar cart.
By Al Sotack
Frozen Mango Margarita
A batch of these fruity frozen mango margaritas is sure to win you the title “life of the party.”
By Gina Marie Miraglia Eriquez
Sangria
There’s no such thing as the perfect large-format cocktail…wait. Classic Spanish sangria has entered the chat.
By The Gourmet Test Kitchen
Blackberry Margarita
Use juicy summer berries to make the ultimate easy blackberry margarita.
By Al Sotack
Whiskey Daisy
A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.
By Al Sotack
Jasmine
The Jasmine is one of the earliest entries in the modern classic cocktail canon, coming just a couple of years after the creation of the cosmopolitan.
By Robert Simonson
Cosmopolitan Cocktail
To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.
By The Gourmet Test Kitchen
The Classic Margarita
Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.
By The Epicurious Test Kitchen
Extra-Juicy Mai Tai
This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.
By Amy Mastrangelo
Cosmopolitan Spritz
This is an especially refreshing take on the cosmopolitan cocktail. You can batch the cosmo mix up to 10 hours in advance to cut down on last-minute fuss at your next cocktail-worthy occasion. (If you’d like to mix it together earlier than that, add the lime juice at the last minute.) To retain maximum fizz, pour the chilled club soda and sparkling wine into each ice-filled glass first—then you don’t need to rigorously stir to mix the bubbles into the heavier cocktail base. This recipe makes eno.…
By The Epicurious Test Kitchen
Roasted Ducklings in Orange Sauce
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
By Monte Farber and Amy Zerner
Cointreau Spritz
By Rick Martinez
Gluten-Free Lacy Oat Sandwich Cookies
You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!
By Liza Jernow
Orange Olive Oil Pound Cake
My criteria when it comes to recipes are these: Is it tasty enough that I will crave it over and over? Is it easy? And does it look pretty? This recipe hits those marks. It is moistest, richest, most flavorful pound cake I have ever made.
By Eugenia Bone
Strawberry-Rhubarb Salad
This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.
By Evan Bloom
Torta Mimosa
Region: Emilia-Romagna and popular throughout nothern Italy
This cake, which looks like a bouquet of mimosa flowers, is eaten on March 8th in celebration of International Women's Day—Festa della Donna—a sort of BFF day celebrating womanhood and female friendships. The cake is made from two basic recipes: sponge cake and pastry cream. Each is worth learning, as with them you can make myriad classic Italian desserts. This lovely cake is better if eaten a day or two after its made. It keeps nicely for up to a week and freezes perfectly.
By Francine Segan