Classic Holiday Cocktails 2003

See Also
Drinks
  RED LION

The Chef
Audrey Saunders of Bemelmans Bar at the Carlyle Hotel

Servings
One drink

Ingredients
1 1/2 ounces Tanqueray gin
1 1/2 ounces Grand Marnier
3/4 ounce fresh orange juice
3/4 ounce fresh lemon juice

Garnish: Twist of lemon or orange peel

Instructions
Pour all ingredients into a cocktail shaker. Fill with ice, shake well, strain into a chilled cocktail glass, and garnish.


Photograph by Sang An (Red Lion pictured, right).







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit