1
ORIGINAL
COSMOPOLITAN

1 oz. COINTREAU®
1 1/2 oz. vodka
3/4 oz. fresh lime juice
1 oz. cranberry juice

Shake over ice. Strain into a chilled martini glass.
Garnish with lemon twist.

2
THE ORIGINAL
SIDE CAR

1 oz. COINTREAU®
1 1/2 oz. Rémy Martin®
V.S.O.P. Cognac
1/2 oz. fresh lemon juice

Mix in a shaker with ice.
Partially rim glass with sugar.

3
THE ORIGINAL
WHITE LADY

1 oz. COINTREAU®
2 oz. gin
3/4 oz. fresh lemon juice

Shake and strain into a chilled martini glass.

Eileen's Day

4
SAVORY MARGARITA*

1 oz. COINTREAU®
1 1/2 oz. tequila
3 slices yellow bell pepper
2 slices cucumber
3/4 oz. fresh lime juice

Muddle bell pepper and cucumber.
Combine all ingredients. Shake and strain through fine strainer into a rock glass with a chili-lime salted rim.

Aurelien's Day

5
THE ORIGINAL
MARGARITA
 

1 oz. COINTREAU®
1 1/2 oz. Ultra Premium
Blanco Tequila
3/4 oz. fresh lime juice
Rock salt

Shake tequila, COINTREAU, and lime juice with ice.
Rim glass with salt, and fill with ice. Strain ingredients over ice. Serve with lime wedge.

Cinco de Mayo

6
RUE BOURBON

1 oz. COINTREAU®
2 oz. bourbon
Juice of 1/2 lemon

Shake. Pour over ice in double old fashion glass.
Garnish with fresh raspberries and mint sprig.

7 
GINGER THYME
DAIQUIRI*

1 oz. COINTREAU®
2 oz. Mount Gay®
Silver Rum
3/4 oz. fresh lime juice
3 slices fresh ginger
2 sprigs fresh thyme

Muddle fresh ginger and thyme. Combine all 
ingredients, shake, and strain through fine strainer.
Pour into lemon ginger sugar rimmed martini glass.

8
 XOP LEMONADE
 

1/2 oz. COINTREAU®
1/2 oz. Chambord
1/2 oz. Limoncello
Splash of soda

Serve on the rocks in a Collins glass.

9
De-LOVELY*

1/2 oz. COINTREAU®
1 oz. vodka
1 oz. Boiron
strawberry puree
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
Dash Fees rhubarb bitters
Piper-Heidsieck® champagne.

Combine all ingredients except champagne.
Shake and strain into a martini glass.
Top with champagne.
Garnish with edible pansy.

Mother's Day

10
NICK AND NORA*

1/2 oz. COINTREAU®
1 1/2 oz. gin
1 1/2 oz. Noilly Pratt
vermouth
Dash rhubarb
orange bitters

Combine all ingredients into a mixing glass.
Stir and strain into a chilled martini glass.

11
 COINTREAU
SANGRIA

2 oz. COINTREAU®
2 oz. Rémy Martin® V.S.O.P. Cognac
2 oz. white grape juice
Sprig fresh mint
6 strawberries, hulled and quartered
1 peach, pitted and cubed
10 seedless white grapes, halved
1/2 bottle Piper-Heidsieck® champagne

Combine all ingredients in a
pitcher with ice and serve.

12
 SPICY SPRITZER*
 

1 1/2 oz. jalapeno infused COINTREAU®
1/2 oz. fresh lime juice
1 slice slightly bruised cucumber
(bruise with muddler)
2 oz. club soda

Lightly muddle or bruise cucumber at bottom of glass.
Add COINTREAU and lime juice. Top with club soda.
Serve in a Collins glass and garnish with cucumber.
Take 3 jalapeno peppers, slice down the middle and remove seeds. Place peppers and 1 750 ml bottle of COINTREAU in a large container. Infuse for 3 hours.
Pour back into bottle through fine strainer.

13
 AMBROSIA

1/4 oz. COINTREAU®
1 oz. Lairds Applejack
1/4 oz. brandy
1/4 oz. lemon juice
Champagne

Shake first four ingredients over ice and strain into
champagne flute. Fill with champagne.

14
 MAI TAI
 

1 oz. COINTREAU®
1 oz. dark rum
1 oz. white rum
1/2 oz. amaretto
1/2 oz. lemon juice
1/2 oz. lime juice
1 oz. grenadine
Pineapple juice

Shake with ice and strain into a highball glass.
Fill with pineapple juice.
Decorate with a slice of pineapple.

15
FAINT OF HEART* 

1/2 oz. COINTREAU®
1 1/2 oz. gin
1/2 oz. Aperol
Dash Angostura bitters
1/2 oz. dry vermouth
1/4 oz. balsamic vinegar

Combine all ingredients into a mixing glass with ice.
Stir and strain into a chilled martini glass.
Garnish with a whole strawberry.

Armed Forces Day

16
COINTREAU CUP*

1 1/2 oz. COINTREAU®
1 oz. gin (Hendricks or Plymouth)
3/4 oz. fresh lemon juice
1 oz. club soda
3 strawberries
2 sprigs of mint
3 slices of cucumber

Muddle strawberries, mint, and cucumber.
Combine all ingredients except club soda.
Shake and strain over ice into a Collins glass.
Top with club soda.
Garnish with cucumber wheel and mint sprig.

17
 SAKE'POLITAN
 

1 oz. COINTREAU®
2 oz. premium cold sake
3/4 oz. cranberry juice
1/4 oz. lime juice

Shake with ice and fine strain into chilled martini glass.

18
 CALYPSO*
 

1/2 oz. COINTREAU®
1 oz. gin
1/2 oz. honey syrup
(2 parts honey: 1 part hot water)
3/4 oz. fresh Mandarin orange juice
1 1/2 oz. Piper-Heidsiek® Brut champagne

Combine all ingredients except for champagne.
Shake and strain into flute.
Top with champagne.
Garnish with flamed orange twist.

19
CENTURIAN*

1/2 oz. COINTREAU®
1 1/2 oz. gin
1/2 oz. white crème de cacao
1/2 oz. fresh lemon juice

Shake and strain into martini glass.
Garnish with ground nutmeg.

20
BALSAMIC
BLUEBERRY RICKEY*

3/4 oz. COINTREAU®
2 oz. gin or vodka
1/4 oz. balsamic vinegar
Handful fresh blueberries
1 1/2 oz. club soda

Muddle blueberries with balsamic vinegar.
Combine all ingredients except for club soda.
Shake and strain into a highball glass.
Top with club soda.
Garnish with 3 blueberries.

21
TIPSY TEXAN*
 

3/4 oz. COINTREAU®
2 oz. Sweet Tea vodka
3/4 oz. fresh lemon juice
Muddled mint
3/4 oz. kiss of COINTREAU®,
to be added after cocktail is made
Muddle mint.

Combine all ingredients into shaker.
Shake and strain into a rocks glass.
Garnish with a sprig of mint.

22
INDIAN SUMMER*

1 1/2 oz. COINTREAU®
1 oz. gin
3/4 oz. fresh lemon juice
3 blackberries
4 leaves of sage
3 slices cucumber
club soda

Muddle the blackberries, cucumber, and sage with COINTREAU. Add gin and fresh lemon. Shake, and strain over ice.
Top with club soda.
Serve in a Collins glass.
Garnish with blackberry or cucumber on a skewer.

23
 FRENCH 65*
 

1/2 oz. COINTREAU®
3 dashes Angostura bitters
Champagne

Combine COINTREAU and bitters in a champagne flute.
Top with champagne.

24
  CHAMPAGNE
COBBLER

1 oz. COINTREAU®
1/2 oz. lemon juice
Piper-Heidsieck® champagne

Pour first two ingredients into flute.
Top with champagne.

25
 THE WATSON*
 

1 oz. COINTREAU®
3/4 oz. fresh lemon juice
1 oz. sake
1 oz. vodka or gin

Muddle cucumber with a pinch of salt.
Add all ingredients. Stir and strain into martini glass.
Garnish with floating cucumber slice.

26
 HAVANA SIDE CAR
  

1 oz. COINTREAU®
2 oz. Mount Gay® Rum
3/4 oz. fresh lime juice
Simple syrup, to taste

Combine all ingredients and ice into cocktail shaker.
Cover and shake.
Strain into chilled martini glass with sugared rim.

27
FRENCH
MANHATTAN*

1 oz. COINTREAU
1 1/2 oz. Rémy Martin® V.S.O.P. Cognac
1/2 oz. sweet vermouth
3 dashes Angostura bitters

Combine all ingredients in a mixing glass with ice.
Stir and strain over fresh ice into a rocks glass or
up into a chilled martini glass. Garnish with lemon twist.

FULL MOON

28
KAMIKAZE

2 oz. vodka
1 oz. COINTREAU®
3/4 oz. lime juice

Shake and strain into cocktail glass.

29
 LUCKY STRIKE*
  

3/4 oz. COINTREAU®
2 oz. Mount Gay® Silver Rum
1 oz. Goya Peach Nectar
3/4 oz. fresh lemon juice
Mint, muddled
3/4 oz. kiss of COINTREAU®,
to be added after cocktail is made

Muddle mint. Combine all ingredients in shaker.
Shake and strain into rocks glass.
Garnish with a sprig of mint.

30
 ROSE PETAL
  

1/2 oz. COINTREAU®
1 1/2 oz. vodka
1 oz. Sense Rose Nectar

Shake all ingredients with ice and
strain into chilled martini glass.
Garnish with crystallized rose petal or edible rose petal.

31
ORANGE MOON*
  

1/2 oz. COINTREAU®
1 oz. Mount Gay® Eclipse Rum
1/2 oz. fresh lemon juice
Splash orange juice
5 oz. Blue Moon

Combine all ingredients in glass.
Top with beer.
Serve in a 12 oz. Pilsner glass and
garnish with an orange slice.

*Erin Williams,
Cointreau mixologist