175 cointreau recipes

Triple-chocolate cheesecake with a crushed cookie crust, rich semi-sweet filling, and a silky chocolate-orange liqueur frosting. Baked low and slow for a dense, fudgy center that'll ruin you for ordinary desserts.

Boneless Cornish Hen with Port Orange Sauce recipe

Snake cocktail king muddles fresh ginger and brown sugar with vodka, chile vodka, lemon, and orange liqueur. A spicy-citrus shaker drink with real heat from infused vodka.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.

Wolfgang Puck's elevated pumpkin pie with a Grand Marnier cranberry layer, bourbon-spiked custard, and warm spices in a blind-baked crust. Serve with cinnamon ice cream for a holiday stunner.

Old-school dark fruitcake soaked overnight in brandy and orange liqueur with figs, apricots, currants, walnuts, and pecans. Makes four loaves; ages beautifully.

Classic champagne punch with white wine, champagne, fresh lemon juice, grated pineapple, orange liqueur, and soda water. A big-batch party punch bowl recipe for weddings, showers, and celebrations.

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

No-bake margarita pie with buttery pretzel crust, fresh lime filling spiked with tequila and triple sec, and clouds of whipped cream.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.