• 2 oz. rum
• 1 oz. Cointreau
• 1 oz. pineapple juice
• ice

Preparation:

Mix all the ingredients in a mixer and serve in cocktail glass previously freezed.

• 1 1/2 ounces golden rum
• 3/4 ounce Cointreau
• 3/4 ounce lemon juice

Preparation:

Shake the rum* and other ingredients well with cracked ice, then strain into a chilled cocktail glass that has had its rim rubbed with lemon juice and dipped in sugar.

• 1 1/2 ounces London dry gin
• 1/2 ounce Cointreau
• 1/2 ounce lemon juice
• 1/2 ounce orange juice

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass.

Boxcar

Recipes:
• 2 ounces London dry gin
• 1/2 ounce Cointreau
• 1/2 ounce lime juice
• 1 egg whites

Preparation:

Shake ingredients well with cracked ice, then strain into a chilled cocktail glass whose rim has been wet with lime juice and dipped in sugar.

B2C2

Recipes:
• 1 1/2 ounces brandy
• 1 1/2 ounces Benedictine
• 1 1/2 ounces Cointreau
• 4-6 ounces Brut champagne

Preparation:

Combine the brandy,* Bénédictine, and Cointreau in an Old-Fashioned glass. Top off with room-temperature brut champagne. That’s the original formula. We found it much, much improved by cutting the liquor back to a still-hefty 1 ounce of each and — this is key — stirring them together briskly with cracked ice before straining them into a chilled glass. The champagne should be cold, too — about 3-4 ounces will do. In either case, if you’re going to drink more than two of these, make sure your helmet is on; you’ll need it.

Monk’s Coffee

Recipes:
• 1/4 oz. Amaretto
• 1/4 oz. creme de cacao
• 1/4 oz. Frangelico
• 1/4 oz. Cointreau

Preparation:

Add the liqueurs to a cup of coffee, stir, and top with whipped cream. My wife added the orange zest on top for a very nice touch.

Nasty Butler

Recipes:
• 1 1/2 oz. Stoli Vanilla Vodka
• 3/4 oz. Orange Liqueur or Cointreau
• 3/4 oz. Kahlua

Preparation:

Combine ingredients in a cocktail shaker and shake with ice. Then pour into a chilled cocktail glass.

The D’Artagnan

Recipes:
• 1 tsp of brandy
• 1 tsp of cointreau
• 3 tsp of orange juice
• 1/2 tsp of simple syrup

Preparation:

Combine these ingredients in a shaker with ice to chill. Then pour into a flute glass and top with champagne. Garnish with an orange or lemon peel.

Happy Place

Recipes:
• 1 oz. of brandy
• 1/2 oz. of Cointreau
• 1 oz. of fresh orange juice
• 1/2 oz. of Blue Curacao

Preparation:

Combine all the ingredients in a shaker with ice and stain into an old fashioned glass.

Seelbach

Recipes:
• 1 oz. bourbon
• 1/2 oz. Cointreau
• 7 dashes of Angostura bitters
• 7 dashes of Peychaud’s bitters
• 5 oz. chilled Champagne

Preparation:

Combine the bourbon, Cointreau, and bitters in a shaker filled with ice. Stir briskly and pour into champagne flutes. Top with chilled Champagne. Enjoy!