Latest news with #GrandMarnier
Telegraph
02-06-2025
- Health
- Telegraph
Vanilla roast strawberries with mascarpone cream
I must confess that I've been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it's such an easy dish. Don't cook them until they're too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they're out of the oven. Overview Prep time 20 mins Cook time 25 mins Serves 2 Ingredients For the strawberries 400g strawberries, hulled and halved if large 40g caster sugar 1 vanilla bean, split lengthways, seeds scraped out 1 tbsp Grand Marnier or Cognac 2 tbsp lemon juice For the caramelised pistachios 25g pistachios 1 tbsp caster sugar For the mascarpone cream 150ml double cream 125g mascarpone 2 tbsp icing sugar, sifted 1 tsp vanilla extract Method Step Preheat oven to 180C/170C fan/gas mark 4. Step Toss 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool. Step To make the caramelised pistachios, put 25g pistachios in a small frying pan with 1 tbsp caster sugar. Cook over a medium heat, tossing around to coat. You'll be able to smell the caramelisation. Immediately transfer them to a board and roughly chop them so you can see the caramelisation against the green.
Forbes
13-05-2025
- Business
- Forbes
Freshen Up Your Summer Cocktails With 5 Global Liqueurs
Italicus Spritz made with Italicus Rosolio di Bergamotto. Liqueurs tend to carry a bad rap. This is likely because some of the most mainstream liqueur labels present a saccharine profile that can easily overwhelm a cocktail just by adding one extra drop, like Amaretto or Baileys Irish Cream. Contemporary liqueurs, however, tend to offer a lighter flavor thanks to their more natural infusions of herbs and fresh fruit. Though they taste lighter, they are still classified as liqueurs by fulfilling the category's defining quality of at least 100 grams per liter of sugar and minimum alcoholic strength of 15% alcohol by volume (ABV). The current demand for low ABV drinks positions liqueurs a trendy alternative to other distilled spirits like vodka (average 40% ABV) or tequila (average 50% ABV); instead of mixing up a vodka soda, consumers can swap in a liqueur for a lower ABV and more refreshing libation. Liqueurs also add complexity to drinks, for example Grand Marnier, a blend of cognac and bitter orange-flavored liqueur that dates back to 1880, evolved to become a staple ingredient for margaritas. The orange citrus complements the lime juice of margarita's base while the cognac adds depth. Whether you prefer a classic liqueur or one of the newer styles, liqueurs are a bar cart essential; below, discover five of the best liqueurs to get started. Chinola Pineapple Liqueur Known for its signature passion fruit liqueur (when it launched in 2014, it was the world's first shelf-stable fresh fruit liqueur), Chinola recently debuted its newest flavor—Chinola Pineapple. This liqueur is handcrafted with fresh MD2 pineapples, one of the Dominican Republic's most renowned varieties for its ripeness and sweetness. The new liqueur is bottled at 21% ABV and uses neutral cane spirit to balance the profile of bold yet fresh flavor. Mix up Chinola Pineapple and soda water to see how liqueurs can make home bartending effortless (and for a quick, easy, low ABV cocktail). Bottled at 16.5% ABV, Chambord Liqueur is a black raspberry liqueur that's earned its spot on the bar for the nuances it adds to a myriad of cocktails, including two drinks that have become the brand's signature drinks: the Chambord Royale (4 parts Champagne, 1/2 part Chambord) and French Martini (2 part pineapple juice, 1.5 part vodka, 1/2 part Chambord). Crafted in Cheverny, France, Chambord extracts its base flavor from whole raspberries, blackberries and blackcurrants before blending with cognac, Madagascar vanilla, Moroccan citrus peel, honey and aromatic spice for an extremely layered but poised profile. Plus, the regal, orb-shaped bottle is a whimsical addition to any bar cart. St-Germain Elderflower Liqueur Launched in 2007, St-Germain Elderflower Liqueur (20% ABV) surged to its highest popularity in the last two years as the spritz craze ran rampant. The French liqueur, produced from fresh elderflowers — at least 1,000 blossoms per bottle that are handpicked once a year in the late spring — is the star ingredient in a Hugo Spritz (1.5 oz St-Germain, 2 oz Prosecco, 2 oz soda water, 8 to 10 mint leaves). This bright, bubbly beverage rocketed to fame as an alternative to the Aperol Spritz and is a beloved rendition in northern Italy. In 2016, Italian bartender Giuseppe Gallo revived the forgotten category of Rosolio, which during its 18th century heyday under the King of Savoia was renowned as 'aperitivo di corte', or the noble aperitif. He used a family recipe to create Italicus Rosolio di Bergamotto, a unique Italian bergamot liqueur bottled at 20% ABV. Gallo sources this citrus (likening an orange in size but coloring closer to a lime) from a UNESCO protected area in Calabria where the Indicazione Geografica Protetta I.G.P. Bergamot is monikered as 'the green gold' of the region. They recommend enjoying the citrus-floral palate in an Italicus Spritz with lots of ice (1 part Italicus, 2 parts Prosecco, 3 olives to garnish) as the Prosecco allows the botanicals to shine and the olives bring a savory note to balance the floral notes. For an even purer way to enjoy the delicate layers of Italicus, swap out the sparkling wine for soda water and you might be more apt to catch its aromas of rose and lavender. Based in Cognac, France, Grand Marnier begins with oranges handpicked at their aromatic peak (when they're still green) of which the peels are dried in the sun to preserve the flavor and essential oil of the citrus. The dried peels are then dissected for the zest to be macerated (expel the oils) over eight days; the detailed and slow distillation is what accounts for the concentrated bitter orange flavor of this liqueur. Aside from margaritas, Grand Marnier offers nuance to a variety of cocktails including a riff on Tom Collins by using the bitter orange liqueur in place of a gin base for a fresher option (1.5 oz Grand Marnier, 0.75 oz fresh lemon juice, 1 barspoons simple syrup, 3 oz soda water).
News18
12-05-2025
- Entertainment
- News18
World Cocktail Day: Mango, Citrus, and Herb Cocktails to Beat the Heat
Last Updated: From gin-laced mango-chilli mixes to frozen tequila delights and fragrant basil infusions, these inventive drinks are the perfect way to toast the sunshine As the temperatures rise, so does the craving for cool, refreshing cocktails. This season, bartenders across the country are shaking things up with vibrant summer sips that spotlight tropical fruits like mango, kiwi, and litchi—paired with zesty citrus, bold spirits, and unexpected herbs and spices. From gin-laced mango-chilli mixes to frozen tequila delights and fragrant basil infusions, these inventive drinks are the perfect way to toast the sunshine. Le Cafe, by Sainath Kodi (Hotel Manager) Mango Chilli Gin A bold, tropical cocktail with the sweetness of Alphonso mango and the subtle heat of green chilli. Ingredients: Jaisalmer Gin – 60 ml Alphonso Mango – 3–4 chunks Green Chilli – ¼ piece Lime Juice – 15 ml Sugar Syrup – 15 ml Mango Juice (Real) – 20 ml Method: Shaken Glassware: Rocks glass Hotel Marine Plaza, by Mansi Khair (Bartender) Kiwi Strawberrita A refreshing medley of tequila, Grand Marnier, kiwi, and strawberry – vibrant and fruity. Ingredients: Tequila Grand Marnier Fresh Kiwi Fresh Strawberry Method: Shaken advetisement Glassware: Margarita glass Someplace Else, by Kevin Rodrigues & Manish Potdar (Bartenders) Mango Muse A dreamy blend of vodka, mango curd, rose, and apple juice with floral undertones. Ingredients: Vodka – 60 ml Rose Syrup – 10 ml Apple Juice – 60 ml Mango Curd Mix – 90 ml Method: Layered Glassware: Chilled coupe or martini glass Mango Mirage (Frozen) A tropical frozen cocktail with tequila, mango juice, and triple sec – citrusy and refreshing. Ingredients: Tequila – 45 ml Triple Sec – 15 ml Mango Juice – 60 ml Lime Juice – 10 ml Method: Blended (Frozen) Garnish: Lime wedge Glassware: Margarita or rocks glass Mango Sol Bold whiskey meets tropical mango and a spicy hit of Tabasco – sunshine with attitude. Ingredients: Whiskey – 60 ml Mango Juice – 90 ml Tabasco – 4–5 drops Lime Juice – 10 ml Salt – 1 pinch Method: Stirred Glassware: Rocks glass Garnish: Chili-salt rim (optional) Millo, by Sujit Mehta (Founder) Basil Breeze Quencher Bright and herbaceous, this gin-based cocktail is elevated by pineapple, cucumber, and basil. Ingredients: Gin – 60 ml Lime Juice – 15 ml Simple Syrup – 22.5 ml Pineapple Juice – 30 ml Cucumber – 2 slices Fresh Pineapple Chunks – 6–8 pcs Basil Leaves – 4–5 pcs Method: Muddled and shaken Glassware: Jazz highball Garnish: Dehydrated pineapple slice, basil dust Citrus Delight Tropical and aromatic with white rum, yuzu, and homemade cinnamon leaf syrup. Ingredients: White Rum – 60 ml Pineapple Juice – 45 ml Yuzu Purée – 30 ml Homemade Cinnamon Leaf Syrup – 22.5 ml Lime Juice – 15 ml Stellabunt Foamer – 2–3 drops Method: Shaken Glassware: Long-stem coupe Garnish: Pineapple leather tossed in smoked paprika First Published: May 12, 2025, 19:10 IST
The Age
12-05-2025
- General
- The Age
Adam Liaw's strawberry and sourdough trifle
Strawberries and sour cream transform leftover sourdough into a delicious tiramisu-ish dessert. Method Step 1 Combine the strawberries with 25 grams of sugar and the Grand Marnier (if using) and set aside. Whip the cream with the vanilla and a further 25 grams of the sugar to soft peaks, then whisk the sour cream into the mixture. Set aside in the refrigerator. Step 2 Finely chop the sourdough or pulse it in a food processor to coarse breadcrumbs. Heat a large frying pan over medium heat and add the butter, the remaining sugar, the breadcrumbs and the cinnamon, and stir to toast the breadcrumbs in the butter mixture. Set aside to cool. Step 3 In a small trifle dish (or individual glasses), add a layer of the cream mix, then a layer of breadcrumbs, then the strawberries. Repeat the layers, ending with a final layer of cream. Refrigerate for at least 2 hours. Serve dusted with a very small amount of cinnamon.
Sydney Morning Herald
12-05-2025
- General
- Sydney Morning Herald
Adam Liaw's strawberry and sourdough trifle
Strawberries and sour cream transform leftover sourdough into a delicious tiramisu-ish dessert. Method Step 1 Combine the strawberries with 25 grams of sugar and the Grand Marnier (if using) and set aside. Whip the cream with the vanilla and a further 25 grams of the sugar to soft peaks, then whisk the sour cream into the mixture. Set aside in the refrigerator. Step 2 Finely chop the sourdough or pulse it in a food processor to coarse breadcrumbs. Heat a large frying pan over medium heat and add the butter, the remaining sugar, the breadcrumbs and the cinnamon, and stir to toast the breadcrumbs in the butter mixture. Set aside to cool. Step 3 In a small trifle dish (or individual glasses), add a layer of the cream mix, then a layer of breadcrumbs, then the strawberries. Repeat the layers, ending with a final layer of cream. Refrigerate for at least 2 hours. Serve dusted with a very small amount of cinnamon.
