Difference between orange flavoured liqueurs Curacao, Cointreau and Grand Marnier
Difference between triple sec styles and Curacao styles of orange flavoured liqueurs.
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How To Make Cocktail Foam - Kathy Casey's Liquid Kitchen - Small Screen
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Cocktail foams add elegance, texture and mouth feel to any cocktail. They can also add subtle flavors with the addition of spirits, fruits and liqueurs. In this version, Kathy uses Grand Marnier to heighten the flavor profile of the Black and Blue Cadillac Margarita.
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Grand Ginger - Recipe by Grand Marnier
A wonderful encounter between the intense aroma of Grand Marnier® Liquor and the peppery flavourful notes of ginger ale for a perfectly refreshing drink.
What you need :
1,5 shots Grand Marnier® liqueur (45ml)
4 shots ginger ale (120ml)
1 squeeze fresh lime
Garnish : 1 lime wedge
5 ice cubes
How to Make Sous Vide Duck Breast and Orange Beet Salad l Healthy Recipe [오렌지 비트 샐러드와 수비드 오리 가슴살]
This is a cooking demo of sous vide duck breast and arugula salad with orange dressing. Full written recipe is available on:
Preparing a romantic dinner? Here is a great recipe to impress your significant other. For this recipe you would consider purchasing equipments as below:
ANOVA Nano sous vide circulator
Geryon Vacuum Sealer
This recipe is light and healthy yet filling with flavourful game meat and aromatic orange dressing. Grand Marnier is a great option to add to the dressing if you have it available.
Roasted Beets: Farmers' Market Gourmet #19
Fresh beets come in many beautiful colors and they have a wonderful flavor when roasted. You can turn them into a delicious salad when you add this quick vinaigrette, too!
푸아그라로 만드는 토숑과 비트퓨레, 금귤청, 플레이팅, 푸아그라 손질법, 퓨레만들기
3.포트와인으로 조린 비트퓨레
5.푸아그라 토치로 그슬리기
토치로 그슬린 푸아그라 토숑, 포트와인과 비트로 만든 퓨레, 그리고 금귤 콩포트와 산딸기, 크리스피한 브리오슈가 올라간 요리입니다.
영상 속 레시피
그랑마니에르(꼬냑) 3~5% (기호에따라)
큐어링 솔트(핑크솔트) 0.25% (선택사항)
#푸아그라요리 #비트퓨레 #금귤청만들기 #플레이팅
Fool proof Camembert Cheese Souffle, twice baked, easy to make
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Souffles can be somewhat daunting when making for a group of people as you can never predict the outcome. Not to mention that by the time you bring out the second lot, they have deflated well below the what I call the wow line. By double baking them, you can prepare them in advance, even the day before and all you need to do is simply reheat them outside of their moulds. They will repuff and the wow factor comes into effect. Made with Camembert truly brings this cheese souffle to a whole new level that will amaze!
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Make It Fresh Flavors! Grand Marnier Christmas Gelato
Emery Thompson CB-350 Batch Freezer
October 11, 2017
Orange Reviver Cocktail Recipe | goop
This french espresso and Grand Marnier cocktail comes straight from a cocktail lounge in downtown LA, hidden inside of Cole’s restaurant.
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Chapter Of The Forgotten Monuments
CHAPTER OF THE FORGOTTEN MONUMENTS
2 oz. (60ml) Gin
1 ½ oz. (45ml) Pomegranate Liqueur
1 ½ oz. (45ml) Grand Marnier
1 oz. (30ml) Raspberry Syrup
1 oz. (30ml) Lemon Juice
1 Egg White
1. In a mixing glass, combine gin, egg white, pomegranate liqueur, Grand Marnier, raspberry syrup, and lemon juice. Add ice and shake well.
2. Strain mix into serving glass and garnish with Bougainvillea Flowers. Enjoy responsibly!
Created by: @BarMaxLa
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FRESH Ideas: Grand Marnier Cranberries
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Cocktail Recipe: Blood Orange & Rosemary Gin Fizz by Everyday Gourmet with Blakely
Take advantage of the delicious and very seasonal Blood Orange by making this easy and delicious cocktail! You WON'T be disappointed!
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Recipe Moroccan Beet Salad
Recipe - Moroccan Beet Salad
●1 1/2 lbs beets
●2 -3 teaspoons sugar (at home I make this with Splenda)
●1 large lemon, juice of
●1 tablespoon olive oil
●1/4 teaspoon cinnamon
●1/4 teaspoon cumin
●1/8 teaspoon sweet paprika (pimenton)
●3 -4 tablespoons parsley
●2 teaspoons water
●1 tablespoon Grand Marnier
Easy Cheese Soufflé - Food Wishes
Learn how to make Easy Cheese Souffles! It's not often that you cut a step or two from a classic recipe, and it actually comes out better, but that's what happened here! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Cheese Souffle recipe!
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Ciabatta with BEETROOT by OTTO RECIPE BOOK
Chinese Mock Duck. Chinese vegetarian and vegan gluten recipes. How to cook Chinese Mock Duck.
Gluten, as protein replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protein from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide. For the full recipe, Chinese Mock Duck, in printable format, please go to our website
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To make the gluten:
1kg All-purpose bread flour (strong bread flour)
1 Tsp Salt
550ml Warm water
To coat the gluten:
⅓ Cup Tapioca flour (can substitute cornflour)
Oil for frying
1 Green Pepper, cut into short strips
For the sauce:
100ml Vegetable stock
2 Tbs / 30ml light soy sauce
2 Tsp / 10ml Rice wine
1 Tsp / 5ml Soft brown sugar
½ Tbs / 7.5ml Tapioca flour dissolved in a little water
To make the gluten:
Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water.
Mix this together with a wooden paddle until a dough starts to come together.
Using your hands compress the dough together until all of the flour combines into a single mass.
Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes.
Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this.
Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten.
Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest of the ingredients.
The other ingredients:
Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved.
Cut the pepper in to short strips.
Mix the ½ tablespoon of tapioca flour with a little water.
Measure ⅓ cup tapioca flour into a bowl.
Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces.
Dredge the gluten pieces in the tapioca flour, place them on a platter - don't allow them to touch, they will stick together.
Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary.
Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown.
Add the sauce mixture to the wok and bring this to a boil.
Return all of the gluten to the wok and toss this until everything is coated with the sauce.
Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy.
Remove from the heat, transfer to platters and serve immediately.
Top 5 Long Island Ice Tea Cocktails - Easy Cocktails
The Long Island: One of The Most popular cocktails in History!
Note on this video: I mention that Cointreau is made from a Neutral grain spirit macerated with oranges but that's not totally true, Cointreau is made from a neutral spirit made from Sugar Beets and I knew that, i think I made the flub because I'm usually talking about Whiskey LOL!
The Long Island Ice Tea is the Rodney Dangerfield of cocktails, it don't get no respect! But if you see it for what it really is, you'll see that it's simply a sour template where the main spirit is split into four with a little dry Cointreau to temper the sweet. Now given that we're in a time when cocktails are thought of in a more culinary way and there's a lot of innovation going on it's easy to see why this drink get's lost in the shuffle, it really isn't very balanced and it is a lot of sweet on sweet on sweet. That said, it is somewhat of a guilty pleasure, it is a household name that is called often, will continue to be called in bars today, Highball drinks are back in fashion and therefore worth our consideration. If you are working in a bar today (and really even if you're not) you may as well know how to make a Long Island Ice Tea, and if you're going to learn that, you may as well learn all the major variations too. There are easily another five variations on this drink, using the same template and changing the modifier and the lengthener.
The Long Island came into being the way a lot of cocktails do: A company wanted to sell a product so created a competition for bartenders to push the product. In this case it was Triple Sec and the guy who entered the competition was a bartender named Robert Rosebud Butt who worked at the Oak Beach Inn on Long Island, NY around 1972. There is a somewhat similar drink which claims to be the genesis of the Long Island created during Prohibition by a guy known as Old Man Bishop in a community called Long Island in Kingsport Tennessee. The drink is said to have been perfected by Ransom Bishop (Old Man Bishop's Son) and it consisted of various amounts of the major four liquors with the addition of Whiskey and Maple Syrup. I don't have the specs on this one, just the story which seems unlikely as it wouldn't have been created in the 1920's, lay dormant for 50 years then all of a sudden spike in popularity. But I guess it could have provided inspiration to Mr. Butt if he;'d known about it. All of this is just conjecture, there's really no way to know!
Here's links to the gear I use in this video:
Barfly Copper Measuring Cup:
Barfly Shaking Set (Gold):
Barfly Hawthorn Strainer:
Barfly Fine Strainer:
List of Ingredients:
Triple Sec or Cointreau
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We are happy to announce that we are officially sponsored by Barfly Mixology Gear. Barfly makes very high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at:
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Here's The Specs:
Long Island Ice Tea:
.5oz (15ml) Light Rum
.5oz (15ml) Vodka
.5oz (15ml) Tequila
.5oz (15ml) Gin
.5oz (15ml) Cointreau
.75oz (22.5ml) Lemon Juice
.75oz (22.5ml) Simple Syrup
Top Mexican Coke
12:24 Long Island Ice Tea
3:41 Adios Mother Fucker AKA AMF
5:23 Long Beach Ice Tea
6:57 Tokyo Tea
9:18 Texas Tea
Beat the Chills: Cranberry Sauce Martini Recipe | FYI
Add some beautifully garnished glam to your holiday hang-outs with this cranberry juice and vodka martini.
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Roasted Beet and Green Bean Salad with Grapefruit Vinaigrette
Looking for a new spin on a classic Thanksgiving side dish? Learning Center Chef, Laura prepares a Roasted Beet and Green Bean Salad with Grapefruit Vinaigrette in this simple, D.I.Y. video. For more recipes visit us at healthylivingmarket.com!
Make Disney Cruise Line’s Signature Balsamic Grande Cocktail at Home
One of our favorite beverages at Palo, especially paired with brunch, is the restaurant’s signature Balsamic Grande cocktail. This refreshing drink features vodka, a splash of 5-year-old balsamic vinegar and fresh muddled strawberries. It’s the perfect drink to impress your friends with during a summer gathering. Check out this video to see how you can make it at home. To read more, visit the Disney Parks Blog:
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Disney Cruise Line offers a vacation experience unlike any other that magically brings families together while providing unparalleled kid fun and relaxing adult time. Discover what sets us apart during a one-of-a-kind voyage that includes the world-class hospitality, legendary service and attention to detail that Disney is famous for—it's magic only Disney could provide.
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Make Disney Cruise Line’s Signature Balsamic Grande Cocktail at Home
Home-made Raspberry Soufflé - Gordon Ramsay
Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades.
Gordon Ramsay prepares Rasberry souffle
Cranberry & Grand Marnier® Maple Syrup Sangria
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Advanced Techniques - Using The iSi Whipper For Rapid Infusion And Foams
iSi whipper: (affiliate link)
The iSi cream whipper was originally designed for whipped cream, but has some amazing cocktail applications as well. In this video we learn the rapid infusion technique and how to make a delicious foam using this tool.
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Sopa de betabel rostizado.-Chiles chipotles mecos rellenos.-Souffle de grand marnier.-Camaronessalsa
COCINEMOS JUNTOS J14-02-13. SOPA DE BETABEL ROSTIZADO CON CREMA .- CHEF GERARDO, CHILES CHIPOTLES MECOS RELLENOS DE QUESO ROQUEFORT .- SOUFFLE DE GRAND MARNIER .- REPORTAJE DE OLGA -CAMARONES CON SALSA DE LIMÓN Y RÁBANO PICANTE .
How to Make Homemade Triple Sec aka Orange Liquor
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In this free mixology video Clint will show you how to make homemade Triple Sec or a traditional Orange liquor. This is a great party favorite and a must have behind the bar. Let us know what you think about our recipe. If you don't know how to make simple syrup than please view our simple syrup video at:
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How to cut skinless quarters of oranges & Citrus - how to make supreme of orange
Join my online French cooking classes: how to prepare a supreme of oranges. we are learning how to cut oranges and citrus then learn how to make a classic French Dessert which is is fresh, healthy and uncomplicated.
It is a great example of what French cuisine used to be. Use a simple ingredient, extract the best out of It an serve it. Delicious.
You can apply the same technique for all citrus fruits and make a multicoloured presentation. additionally spirit like grand Marnier or Cointreau can be added (just a drop to enhance flavours)
How Its Made - 974 Orange Liqueur
How Its Made Season 20 episode 4 Orange Liqueur
Simple Vanilla Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Simple Vanilla Cake. This is a recipe, along with the accompanying video, where I take a Simple Vanilla Cake and transform it into an elegant multi-layer cake. It is not a butter cake, it is a cake where the fat is in liquid form (oil). So you have a cake that is wonderfully moist and tender.
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Gordon Ramsay - Passion fruit & banana souffle
Gordon Ramsay prepare passion fruit & banana souffle
Free-Form Blood Orange Soufflé
The inspiration behind this unique souffle is the sweet and tart citrus flavors that we savor to bridge the passage from Winter into Spring. Like the changing of seasons, this dish transitions between richer flavors such as cardamom, chocolate and ancho, to brighter seasonal flavors of honey and blood orange.
Using the ingredients at Modernist Pantry we set forth a challenge to prepare a souffle that could be served without the aid of its traditional serving vessel - the ramekin. The secret technique is to stabilize the egg whites using Versawhip, a modern ingredient with its base in soy protein. The reinforced souffle was able to rise with strong enough walls to allow us to unmold it and be completely free formed. We also wanted to use a head to tail approach, such as many recipes that savory chefs prepare. So we candied the Blood Orange Peel and prepared recipes that added great depth of flavor and texture, with zero waste.
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