The Cointreau in a highball glass with ice cubes form and fill up with tonic water. Garnish with a slice of lemon.
Related Recipes:
Tartar of Smoked Trout and Salmon with AvocadoSmoked trout and salmon tartare with avocado and walnut vinaigrette Cut trout fillet and salmon fillet into...
Pineapple Coconut Rusk Dessertand season with butter and Cointreau. Grind the coconut rusks and whip the cream with vanilla sugar. Fill the...
Raspberry Parfait Caramelized with Brown Cane SugarRinse the raspberries, add a little sugar and crush in a hand mixer. Then spread with a soup ladle through a...
Hibiscus Flower JellyBring 750 ml of water to a boil. Pour the boiling water over the flowers and leave to infuse for about 10...
Potato Dumplings with Pumpkin Zucchini FillingPeel and chop the onion together with the young onion. Peel the butternut squash and cut into small cubes...
15. Etappe: Gnocchi Alla Piemontese – Gnocchi in TrüffelsauceMake potatoes, peel off. Then spread through a sieve. Knead the still hot potato mixture with olive oil, eggs...
Egg Salad, Danish – BuffetPrepare frozen peas according to package directions. Cool and drain. Drain shrimp in the same manner. Peel...
Grilled SandwichesFor the grilled sandwiches, cut the meat into very small pieces. Heat the oil well in a pan and brown the...
Roulade of Saddle of Venison in Spice Crêpe with Pickled CherriesHave fun preparing this mushroom dish! Put port and liqueur wine in a saucepan and boil until half. Add cherry...
Okonomiyaki, JapanesePasta dishes are always a good idea! Okonomiyaki is a mixture between pizza and pancakes, but is not sweet...