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Cointreau

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— No. 131 —

Corpse Reviver #2

March 12, 2013

  • 1 oz Old Tom gin
  • 3/4 oz Cointreau
  • 3/4 oz Lillet Blanc
  • 3/4 oz fresh lemon juice
  • An absinthe rinse
  • Garnish with a Luxardo cherry
Full Recipe → Recipes | 9 Notes
— No. 107 —

Trader Vic’s Mai Tai

May 23, 2012

  • 1 oz amber Martinique rum
  • 1 oz dark Jamaican rum
  • 1 oz fresh lime juice
  • 1/2 oz orgeat syrup
  • 1/2 oz of Cointreau
  • garnish with mint (a lime if you like)
Full Recipe → Recipes | 19 Notes
— No. 35 —

Sidecar

September 23, 2010
  • 2 oz brandy (cognac)
  • 1 oz Cointreau
  • 1 oz lemon juice
Full Recipe → Recipes | Leave a Note
— No. 4 —

Don the Beachcomber’s Mai Tai

September 9, 2010
  • 1 oz Gold Rum
  • 1 1/2 oz Meyers’s Plan­ta­tion rum
  • 1 oz Grape­fruit
  • 3/4 oz Lime Juice
  • 1/2 oz Coin­treau
  • 1/4 oz Faler­num
  • 6 drops Pern­od or Herb­saint
  • Dash of Angos­tu­ra Bit­ters
Full Recipe → Recipes | 6 Notes
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