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The key ingredient that makes a martini "French" is Chambord, a black raspberry liqueur that has been produced in France since 1685. [42] Gin basil smash Made with gin, fresh lemon juice, simple syrup, and basil leaves. Grand margarita Made with tequila, Grand Marnier, and fresh lime juice. IBA Tiki
A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice. The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter.
The author of "The Unofficial Disney Parks Epcot Cookbook" shares a copycat recipe for the Grand Marnier Orange Slush martini from Les Vins de Chefs de France.
Add all ingredients to a cocktail shaker filled with ice. Shake until chilled and strain into a chilled coupe. Express the oils from a lemon peel over the top of the drink and discard the peel.
A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
His granddaughter Julia married Louis-Alexandre Marnier in 1876, and four years later, the Marniers released a signature cognac with Haitian bitter orange. [3] Swiss hotelier César Ritz (1850–1918) reportedly came up with the name "Grand Marnier" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. [4]
The relative sweetness of the alcohol would alter the sensation, with several people commenting that Grand Marnier makes the drink too sweet and cloying. Some people disagree with including Cointreau in the description of this drink (it has been removed from the article several times in the past), but it is common (and even internationally ...
Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Édouard-Jean Cointreau.Their first success was with the cherry liqueur Guignolet, but they also found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets.