Grand Marnier

This punch, made with hibiscus and orange liqueur, puts mulled wine on ice for refreshing but cozy holiday celebration.

This riff on the espresso martini invites luscious Amaro Nonino and citrusy Grand Marnier to the party.

The Smoke Show uses bourbon, rum, and cinnamon syrup to make a cocktail so delectable, it doubles as dessert. 

Manhattanesque in both composition and deliciousness, this whiskey and sherry welcomes swapping in bourbon if you prefer your drink a little sweeter.

This luscious combination of hot cider and Averna is our favorite way to spike cider these days. Sweetened with citrusy Grand Marnier and enriched with salted butter, it’s the perfect hot drink to enjoy outdoors.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

The most refreshing treat of summer is just a few ingredients away.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

To faithfully re-create this cocktail, do as Nostrana does and seek out blue plum brandy from Oregon's Clear Creek Distillery.

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

This is a modern rendition of a nineteenth-century recipe that ultimately became the legendary duck a l'orange.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.

This refreshing dessert from Epicurious member Danita Sam Lai of Los Angeles is a crisp, delicious treat. Limoncello and Grand Marnier are optional but recommended, as the alcohol imparts a pleasing softness to the finished sorbet. Keep in mind that alcohol slows the freezing process, so freeze overnight before serving—unless you’re one of the many folks who likes a slightly slushier sorbet, in which case a few hours in the freezer will do nicely.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.