Sex In The Woods Drink Recipe? Top 99 Best Answers

If you google “how to use moonshine” you’ll likely come across some old myths and crazy rumors like “fill up your gas tank to use it as an alternative fuel” or “remove the enamel on your teeth”.

Just so it’s clear, the myths of olden glory aren’t what comes out of today’s high quality regulated distilleries, and moonshine is fast becoming one of the most popular liqueurs to create a variety of cocktails. Moonshine is versatile, powerful and aromatic. It’s a must-have in today’s liquor cabinet for any beverage maker to impress a party or just enjoy a good drink on the couch. But why make drinks with moonshine?

Any cocktail that calls for tequila, rum, or vodka can be made with moonshine.

Moonshine is the cocktail Swiss army knife

This means most classic drinks you can imagine can be made with moonshine, and our 90-proof and 40-proof flavored moonshines add a new twist to your favorite cocktails. Moonshine’s higher alcohol content means you need to use less to make it just as potent as you’re used to… and Moonshine flavors open up a world of flavor without sacrificing quality.

Here’s how to make the drinks you love with Moonshine:

harvest moon

If you were born in eastern Kentucky like me, you may have encountered moonshine at a young age and, like me, wondered what that mysterious clear liquid sloshes around in a mason jar every time you open the freezer. My dad told me to stay away from what he called “white flashes” because if I drank it, it would likely leave unwanted hair on my chest. I didn’t need convincing: before I reached the two-digit number, he let me smell the contents of the glass. Needless to say, I immediately flinched and thought: Who would drink this?

The answer ranges from whiskey lovers to cocktail aficionados, of course, with moonshine rising in popularity over the last decade and surviving its reputation as a potent spirit that could leave you dead, blind or paralyzed. So what exactly is moonshine, and how did it go from being one of the most illegal spirits in the United States to one that has captured the hearts of mixologists and craft distillers?

Moonshine purists define the spirit as a homemade, unaged whiskey, characterized by its clear colour, corn base and high alcohol content, sometimes reaching as high as 190 proof. Traditionally, it was made in a home still and filled into a mason jar. Scottish and Irish immigrants, many of whom settled in the southeastern droves of the country, first brought moonlight to the United States in the 18th century. The spirit quickly became a mainstay of southern culture. But as its popularity grew, so did the government’s interest in taxation. It was Alexander Hamilton who introduced a tax on whiskey production in 1791, making all untaxed moonshine production illegal. Whiskey drinkers avoided taxation by making and buying moonshine at night under cover of darkness and moonlight – which has given some suspects its name.

Just as Prohibition led to the rise of underground bars in the 1920s, the legalization of the tax-free manufacture of moonshine produced generations of illegal whiskey producers for the next two hundred years. Not only was it made illegally, but it was often badly made – which only added to its bad reputation. That’s because it’s not easy to do.

“Moonshine is one of America’s greatest spirits, but it’s really difficult to make it exceptionally well because it’s not aged,” explains moonshine maker Taras Hrabowsky. “For aged spirits, oak casks are used to correct flavor notes. It becomes difficult to craft a standalone moonshine without the dominant oak characteristics we normally think of when drinking a whiskey. If you can find the good, you’ll know why people love it.”

Hrabowsky should know. He’s part of a growing movement to put good – and legal – moonshine on the map. Although it’s still illegal to distill alcohol without a distilled spirits permit, established liquor companies are reinventing the spirit, manufacturing their distilleries, and marketing it to the masses.

The Sex and the City characters spent most of their time at the latest club or bar, but everyone needs a dose of caffeine at some point. The coffee giant wasn’t as big as it was when Sex and the City was still on TV. But if it were still being produced today, those characters would definitely be Starbucks regulars.

Since we already know their cocktail orders are consistent, they would all have their usual caffeinated drink as well.

Carrie Bradshaw: Black Coffee

Everyone knows that Carrie’s signature drink in the evening is a cosmopolitan drink, so of course black coffee would be her drink. Carrie always stays up late to finish an article of the week or to go into town, so it always needs a boost of energy. She also needs the strong kick to fight her frequent hangovers.

Samantha JonesPinot Noir

Samantha is as dedicated to the men in her life as she is to her public relations business. That means getting up early and going to bed late. Now that Starbucks has a few places that serve alcohol, Samantha would be there from dawn to dusk. She would probably just skip the coffee and wait for wine to be served.

Charlotte York: Pumpkin Spiced Latte

The PSL was practically made for Charlotte. She’s your typical Connecticut girl who moved to NYC after college and dreams of a perfect marriage and family. Charlotte has her outdated rules about how women should behave and is sometimes ridiculed for it by the rest of the group. PSLs are sometimes ridiculed too, but everyone still loves them.

Miranda Hobbes: Sweet Green Smoothie

Miranda might not be the favorite, but let’s face it, she’s definitely the one who’s closest to their life together. She would be the sweet green smoothie because she probably knows a health benefit that makes it better than coffee.

Mr Big: Espresso

As Samantha said in the pilot episode, Mr. Big will be the next Trump, but who knows if that’s what he wants now. Mr. Big obviously needs some coffee to keep up with his busy business schedule and Carrie’s late-night calls. Mr. Big would be espresso because he’s too bougie to drink filter coffee.

Steve Brady: Bottled Iced Coffee

Miranda’s bartender boyfriend-turned-husband would be the bottled iced coffee that Starbucks sells. Steve wouldn’t want to deal with the lines from Starbucks, so he’d just go to the nearest store to buy a bottle of caffeine.

Stanford Blatch: Salted Caramel Mocha

Stanford Blatch is Carrie’s best friend on the show. He’s always salty about something, but occasionally has a sweet moment. Stanford would be a Salted Caramel Mocha because the drink’s contrasting flavors suit its moods.

This group of Sex and the City friends never missed a night out at a club or a morning brunch, even if it meant waiting in line to get in. If the show was still on today, they would surely have waited in the Starbucks line for their coffee.

Does moonlight go bad? Running a big still means a lot of glamor, but how long can it be stored?

Discovering an unopened jar of moonshine in the back of your pantry can be quite the treat when you’re in the mood for something delicious and thought you’d sold out. But with that discovery usually comes a sense of apprehension. How long has it been there anyway? Is the moonlight still good to drink?

Most moonlighters will try to make a surplus of spirits so they can give away these precious liquids to friends and family to try, or to save something for a rainy day.

Did it go bad while it was sitting there on the shelf?

Can moonshine expire?

The good news is that Moonshine doesn’t usually expire. However, there are some factors that can affect the quality of your moonshine.

Moonshine is also known as a clear unaged whisky. There are two main types of moonshine. These drinks can be either standard or flavored. These two main types of moonshine cannot be stored for the same time.

Normal moonlight

This is a simple spirit. This moonshine is distilled until there is no more sugar. It is the purest form of moonshine and can last indefinitely as long as the bottle is kept sealed.

When Standard Moonshine is opened, the liquid can begin to evaporate. On the other hand, the liquid that stays in the bottle is still not bad for you as it doesn’t spoil. It simply changes its taste or evaporates entirely.

Some examples of simple moonshine spirits include rum, whiskey, brandy, gin, and vodka.

Flavored moonshine

Moonshiners love to make different flavors of spirits. A few good examples are apple pie moonshine, cherry pie moonshine, jalapeno peach moonshine, and key lime moonshine.

These moonshines have added sugar and flavorings that result in a different flavor. Unopened, flavored moonshine doesn’t change much and doesn’t go bad.

The fruits in the unopened moonshine are preserved by the alcohol, which prevents spoilage. However, these fruits can become much more concentrated with alcohol and it is often best to discard the fruit.

When the moonshine is opened, it can go out, as the moonshine evaporates, leaving the fruit vulnerable to rot. However, this is not very likely to happen any time soon. It will take many years for a bottle of unopened moonshine to expire.

Does moonshine improve with age?

Some alcoholic beverages like wine can get much better with aging for a few years. Moonshiners are therefore wondering whether their mood could also improve with longer storage.

Wine and other alcoholic beverages are stored in wooden casks so that these beverages absorb some of the essence and flavor of the wood. It is the flavor properties of the wood that change the taste of the spirits over time.

Since moonshine is stored in jars and not in wooden barrels, its flavor is not very likely to change much. In fact, open moonshine’s oxidation can affect the taste, and if your moonshine is exposed to sunlight during storage, it can end up tasting very bad.

Your moonshine isn’t likely to get any better if you keep it on the shelf, which means it’s probably better to drink up and enjoy.

How to store moonshine

Moonshine doesn’t require refrigeration for storage, but keeping your moonshine in a refrigerator won’t hurt your mood.

The only elements that can alter your moonshine are light, heat, and oxygen when your bottle is opened. If your moonshine is exposed to any of these elements, the flavor may be affected.

It is best to store your moonshine in a cool and dark place that does not receive direct light.

Moonshine is unlikely to go bad when exposed to light or heat. It may taste different or even unpleasant, but it will not become inedible.

summary

Moonshine cannot actually expire. Your moonshine’s flavor and characteristics may change with exposure to light, heat, or air, but it will not become unpalatable. Even an open bottle of moonshine flavored will last for many years before it starts to spoil.

While moonshine doesn’t go bad, there’s no real benefit to storing this tasty drink. The flavor or characteristics of your moonshine will not improve over time as the spirits are not exposed to wood that can alter their flavor. It will taste the same after many years of storage.

There’s nothing wrong with storing a good supply of moonshine as long as you understand that storing it won’t increase the price or improve the flavor of your product in any way.

The resurgence of moonshine

With the drinking culture that we have developed in this century, liquor stores and bars alike have acquired a wide range of specialty liquors, beers and wines. One of the growing crazes is the moonlight resurgence. Prohibition-era alcohol was once banned by the government for lack of regulation and tax evasion by its brewers. So what has changed in recent years?

How Moonshine got its name

It could be argued that the “moonshine” you find on a liquor store shelf isn’t actually moonshine. The name for the corn whiskey comes from the distillers during Prohibition when alcohol was illegal. People would only make it in the middle of the night and work by moonlight. This hid the smoke that would come off the boiling liquid and made it difficult for local law enforcement to spot them.

When you see moonshine bottles sold legally today, they’re referring to a white corn whiskey that hasn’t been aged. However, there are still bona fide moonshiners who make their own whiskey, gin and vodka to avoid taxes and make profits unregulated by the government.

Methanol: The toxic side of moonshine

You may have heard stories about the dangers of moonshine or illegally distilled alcohol. However, the real culprit of these true stories is methanol. Methanol or methyl alcohol is a by-product of the distillation process. As a key ingredient in fuel, pesticides, paint thinner and more, consumption of methanol should not be taken lightly.

The explosive power of the moonlight

Methanol and ethanol, the safe alcohol to consume, are formed during the fermentation process of an alcoholic beverage. Both are highly flammable and can explode during distillation if not properly sealed and vented. If the still, the equipment used to process moonshine, leaks ethanol gas, a single spark could cause an explosion. Without proper ventilation, a tank boiling out the toxic alcohol can easily dent.

“In an aluminum shed amidst postcard plantations in Columbia County, New York, Derek Grout inspected a sump of his state-of-the-art copper still. A clogged vent had caused the tank to buckle. “I’m just kind of glad we didn’t kill each other,” he said, laughing. —Toby Cecchini, just don’t call it moonshine

Questions about the treatment? Contact a treatment provider for free today for immediate help. Get a call Thank you! You will receive a call shortly. – OR – (866) 477-0630

Consumption of methanol in the moonlight

With the first sip, the dangerous potential of methanol is imperceptible. It’ll just make people drunker. However, after being metabolized, the methanol can have an extremely harmful effect in a human’s body. 10 milliliters (mL) of methanol is enough to permanently damage the optic nerve and cause partial, if not total, blindness. 30 ml of methanol is deadly. For reference, and a standard shot glass in the United States holds 40mL.

If less than 10mL of methanol is consumed, the worst thing anyone will experience is a hangover (albeit possibly the worst hangover of their life). However, if someone ingests 10mL or more of methanol, even divided between drinks, it may be enough to cause permanent damage or kill them. While there are methods today to dispose of the toxic alcohol, which is visually indistinguishable from water, some illegal moonshiners add methanol back in for greater potency. Obviously, without regulation, there is no way of knowing if illegal alcohol contains methanol.

drink moonshine

With the lack of regulation and the lack of an effective way to test for methanol, drinking moonshine can be dangerous for anyone. Stay away from inexperienced distillers or people you just don’t trust. It could be the difference between life and death. Contact a treatment provider today for more information on treatment options.

This article was co-authored by wikiHow staff. Our trained team of editors and researchers validate articles for accuracy and completeness. wikiHow’s content management team carefully oversees our editorial team’s work to ensure that every article is backed by trusted research and meets our high quality standards. This article has been viewed 58,268 times.

Article overview

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Moonshine is a whiskey drink that you can either drink straight with a chaser or make a mixed drink out of. If you want to drink it straight with a chaser, sip cucumber juice after your shot of moonshine to ease the burning sensation. Alternatively, pair moonshine with cola for a classic chilled drink. For a particularly alcoholic cocktail, mix a shot of moonshine with a can of pale ale. To take some of the bitterness out of the alcohol, add ginger ale to your shot and pour over ice. Read on to learn how to stay hydrated while drinking moonshine!

Last updated on July 22, 2022 by Lydia Martin

If you are looking for strong alcohol, vodka and moonshine are always at the top of the list. Both offer the power of Firewater, which can knock you out after a few shots. Moonshine offers sweetness and variety, while vodka’s strength lies in its smoothness. But which of the two is better?

Our team of experts dug deeper and found the interesting answer.

Vodka & Moonshine in comparison

While vodka is legal in most countries, moonshine is a term used to describe distilled spirits with extremely high alcohol levels that are not legally accepted in most states.

Due to its alcohol content, moonshine is stronger than vodka as it has a higher alcohol content. Moonshine’s alcohol content can be as high as 190 proof. On the contrary, vodka only averages 80 proof.

A closer look at their differences

History & Origin

Some people claim that vodka originated in either Poland or Russia as early as the 8th or 9th century. In later years, neutral grains, rye, wheat, and potatoes were used to make this alcoholic beverage. Initially they imported alcohol from Genoa.

On the other hand, there was traditional moonlight in England as early as the 15th century. On the other hand, traditional moonshine can be traced back to Pennsylvania, although it is deeply rooted in Southern culture and heritage.

Moonshine was born right after the whiskey rebellion. It was originally made from rye, wheat, or other grains before switching to corn-based.

alcohol content

These bottled spirits are both strong, unaged beverages. Moonshine contains the highest alcohol content, reaching over 95% ABV. They mostly bottle Mondschein at 125 proof.

Meanwhile, the standard ABV range of vodka is from 40% to 60%. Manufacturers distill this rectified spirit at least three times before filtering it. After distillation [1], it is bottled and ready to drink or sell.

ingredients

Vodka is a distilled neutral grain brandy made from potatoes, grain, grapes and other fruits. Similar to other spirits, it consists of germination. And then the manufacturers ferment the components before moving on to distillation.

It differs from moonshine in that it is made from a mash of corn and grain. These distilled spirits are essentially unaged whisky. It makes these drinks flavorful yet strong.

Flavor and Flavor Profile

Another difference between moonshine and vodka is their flavor profile. Moonshine is spicier than vodka because it’s sweeter and comes from corn mash. It’s a stronger whiskey in a mason jar. But what does the XXX label on a moonshine pot mean?

On the other hand, vodka is made from grapes, potatoes, rye, wheat, and sugar beets. It is distilled and filtered many times to increase the alcohol. When you drink this alcohol you will find that some of its true flavors have disappeared. However, some varieties are fortified with additives to optimize their taste and viscosity.

Also Read: How Moonshine Really Tastes

Price & Value

The difference between vodka and moonshine prices from other spirits sold at the market is kinda big. A 750ml bottle of vodka costs around $11.99 to $35.

On the other hand, moonshine costs about $40 a gallon. If we do the math, each gallon contains over 4 liters. This means that the price difference between moonshine and vodka is over $10 on average.

Also Read: Does Moonshine Ever Go Bad?

Can vodka be mixed with moonshine?

Moonshine can be mixed with vodka as both are clear spirits. The difference between moonshine and vodka is not so much in taste. Although moonshine and vodka have different ingredients, both have undergone an almost similar distillation process.

When mixed with other ingredients, moonshine and vodka make an even stronger drink/drink. Consuming such strong alcohol can pose a hazard, so use caution.

Also Read: Moonshine vs Whisky

frequently asked Questions

Can you moonshine vodka at home?

Yes, you can moonshine vodka at home. All you have to do is choose which mash you want to use to make the drink. However, it is important to remember that in most states it is not legal to prepare moonshine and vodka.

Does Moonshine taste like vodka?

No, Moonshine does not taste like vodka. Moonshine uses a corn base mixed with other grains to enhance flavor. These clear spirits remind you more of whiskey than any other spirit. On the other hand, vodka is colorless, odorless, and tasteless unless flavored. Try our peach moonshine puree recipe here.

Final Verdict

In the battle between moonshine and vodka, vodka emerges victorious. It’s easier to find at a liquor store and cheaper. These drinks are legal not only in the US, but all over the world.

On the other hand, moonshine has grown in popularity mainly because of its alcohol strength. Because of this, establishing vodka as a big winner isn’t so clear-cut.

Many opt for this whiskey-like drink because of its flavor and kicks. But regardless of the price and strength, the decision is still made by the person who orders the bottle.

Relation:

https://www.thoughtco.com/what-is-distillation-601964

True or False: Mixing different types of alcohol increases your risk of getting sick

Is there any truth to the saying, “Beer before booze, never was it sicker; Schnapps before beer, are you in the clear? Of course, this question is often answered confidently by friends (mostly fellow drinkers) who draw on personal experience. Most experts say that the amount of alcohol you consume matters most, not the order or form in which you consume it.

Evidence for the health claim

Beliefs about the order of drinking can stem from the speed at which the body processes alcohol. The liver can efficiently process only one standard-sized alcoholic drink per hour, although males can process more alcohol per hour than females. What makes a drink? Twelve ounces of beer, five ounces of wine, and one hard liquor (1.5 ounces) of hard liquor generally have the same alcohol content.

Alcohol levels in the blood rise faster after drinking liquor than after drinking beer. So if you drink alcohol before beer, you’re more likely to feel the effects of the alcohol sooner. This can encourage you not to consume as much, which reduces the chances of getting sick if you overdo it. Drinking beer before spirits, on the other hand, can make you feel ill because, after experiencing little or no immediate effect from the beer, you might be motivated to consume higher concentrations of alcohol by taking shots or mixing stronger drinks.

Some believe that because beer is carbonated, it irritates the stomach lining and alcohol is absorbed more quickly; However, there is limited research to support this view. If beer is absorbed more quickly due to its fizziness, adding wine or liquor can result in a stronger intoxication.

A more scientific explanation for the popular belief is that different types of alcohol contain different amounts of compounds called congeners. Beverages that contain large amounts of congeners can increase hangover symptoms. Clear drinks like vodka, gin, and white wine contain fewer congeners than darker drinks like brandy, whiskey, rum, and red wine. Mixing the congeners may increase gastric irritation.

Evidence Against the Health Claim

There is no conclusive evidence to support or disprove claims about the negative effects of mixing different types of alcohol. The amount of alcohol consumed in a given period of time largely determines how drunk or sick you feel. It is the rate at which alcohol is consumed that largely determines levels of intoxication and illness. The tendency to drink spirits (e.g., mixed drinks or shots) faster than beer leads to faster intoxication. Additionally, switching from spirits to beer is likely to reduce alcohol consumption, but switching from beer to spirits is likely to increase it. And that higher amount is the deciding factor.

Conclusion

Contrary to popular belief, simply mixing different types of alcohol is unlikely to make you ill – drinking a beer and a gin and tonic will likely have the same effect on your body as sticking to one type of alcoholic beverage. However, drinking mixed drinks and shots means you’re consuming larger amounts of alcohol faster, and you can become high before you know it. If you drink beer and then booze, you will most likely get more drunk than if you started with booze and felt the effects of the alcohol sooner. If you got sick afterwards, you might have reasonably guessed that mixing the two types of alcohol in that order was the culprit. However, it was the total amount of alcohol you consumed in a short period of time that most likely made you regret it.

Regardless of your drinking route, there are ways to reduce your risk of getting sick or getting a hangover. For example, when you have food in your system, some of the alcohol is absorbed so it doesn’t go straight into the bloodstream, and it can protect your stomach from excessive irritation. Alternating alcoholic beverages with water or juice will keep you hydrated and disperse the total amount of alcohol you drink. Finally, be aware that drinks in bars and restaurants can contain more alcohol than you think.

references

300 alcohol facts to share with others. Addiction Science Research Education Center, University of Texas at Austin website. Available at: http://www.utexas.edu/research/asrec/alcoholfacts.html. Retrieved November 6, 2008.

alcohol myths. Task Force on College Drinking, National Advisory Council on Alcohol Abuse and Alcoholism Website. Available at http://www.collegedrinkingprevention.gov/CollegeStudents/alcoholMyths.aspx# . Updated July 2007. Accessed November 6, 2008.

alcohol intoxication. Go ask Alice! Columbia University Health Q&A Internet Service website. Available at http://www.goaskalice.columbia.edu/2066.html. Updated August 2007. Accessed November 6, 2008.

Hansen S. Alcohol. University of Iowa Health Service website. Available at http://www.uiowa.edu/~shs/alcohol.htm. Retrieved June 26, 2006.

New year, old myths, new casualties. National Institute on Alcohol Abuse and Alcoholism website. Available at http://niaaa.aerie.com/factsheet/pdf/NIAAAFactSheet.pdf. Retrieved June 16, 2006

O’Connor A. Does drinking beer before booze make you sicker? Sign in to the San Diego website. Available at http://www.signonsandiego.com/uniontrib/20060221/news%5Flz1c21fact.html. Published February 2006. Accessed June 26, 2006.

SmartRG. Behavioral and social consequences associated with the consumption of different types of beverages. J Stud alcohol. 1996;57:77-84.

Swift, Robert MN, Davidson, D. Alcohol hangovers – Mechanisms and mediators. World of Health and Research. 1998; 22:54-60.

Photo credit: Nucleus Communications, Inc.

When people speak of “moonshine” and referring to what can be legally bought, they are generally referring to “white whisky” (aka unaged whisky) or whiskey that has not been aged in an oak cask.

Most whiskeys are fermented from either pure corn or corn and another grain (like rye), but there are some boutique whiskeys that use other grains like quinoa, spelt, flax, etc. Technically, any grain can be used to make whiskey, but it doesn’t become “whisky” until it has been placed in an oak cask. There are just a few other “rules” like proof where it is distilled. Whiskey must emerge from the still at 95% ABV (190 proof) and then be cut with water to no less than 40% ABV (i.e. 80 proof or higher).

Vodka can be made from corn, but unlike whiskey, it can be made from really anything that can be fermented. Some of the most common raw materials for vodka are potatoes, wheat, rye, and a few other grains, but vodka can be made from virtually anything else that can ferment, like grapes (Ciroc vodka), tomatoes, cucumbers, donuts, you name it. I’ve seen almond vodka and even milk vodka (as in vodka fermented from almonds and fermented from milk respectively). Vodka has to come out of the still at >95% ABV, but as long as it’s cut with water to at least 80 poof (40% ABV) or more, it’s vodka. It doesn’t matter what it started with.

The very same corn “vodka” that can be called whiskey comes out at 95% ABV and is then filled into oak casks. Note that I wrote “placed” in oak, not “aged”. Whiskey has no age requirements, so the “white whiskeys” you see that don’t read “moonshine” have at least touched oak. If you see that the label says “Moonshine Whiskey” it has also touched oak, if it just says “Moonshine” and has never touched an oak barrel then it’s technically a strong grain vodka but “Moonshine” sounds more like it renegade I suspect. Corn “vodka” that comes out of the still at 96% ABV or greater but doesn’t touch any oak is still vodka, but could technically be called “moonshine.”

Whiskey may be called “Bourbon” if it is made in the United States from 51% corn. It must be at no more than 160 proof/80% vol. come out of the distillery and go into the cask at 125 proof (62.5% ABV) and it must be aged in oak bonded warehouses for a minimum of 4 years which is the US government record. Thanks to the Bottle-in-Bond Act of 1897.

Fancy cocktails served in delicate glasses with fruit garnish aren’t just for ladies these days. Across the country, bartenders are defeminizing cosmopolitans, appletinis, and margaritas to appeal to male drinkers by renaming these drinks and updating their flavor profile for a more balanced drink.

Men like sweet drinks just as much as women do. Remember Marshall Eriksen from the popular sitcom How I Met Your Mother admitting that he “…likes yummy pink drinks with pieces of real fruit that guys secretly can’t order because they’re made fun of”?

According to Anthony Liota, head bartender at upscale New York sports bar The Ainsworth, “men look for something other than dark liquor in a glass.” Bartenders are responding by toning down the feminine attributes of some classic cocktails in hopes of attracting a wider audience. “The goal is to create a drink that anyone can enjoy without feeling pressured to order,” says Davide Crusoe, beverage director at CHOPPS American Bar and Grill in Burlington, Massachusetts.

Many “girl” cocktails were originally created to please the palates of guests who didn’t like the taste of the alcohol…

Many “girly” cocktails were originally created to please the taste buds of patrons who didn’t like the taste of the alcohol, says Jeremy Allen, general manager of MiniBar in Hollywood, California. In the past, to hide the taste of liquor, bartenders used sweet ingredients like pre-mixed, heavy syrups.

But today, bartenders are much more adept at blending spirits with homemade syrups and bitters to create less sweet, more sophisticated drinks. “We don’t have to hide anything anymore,” says Steven Fowler, food and beverage director at the Capella Hotel in Washington, D.C. “We can let the base spirit do its job and create a balanced drink.”

The fuzzy navel – a cocktail often associated with young women – was traditionally a sweet cocktail made with peach schnapps and orange juice. To update the potion, Allen simplified the recipe and lowered the sweetness level in a version he calls Fuzzy del Navel, made with fresh orange and lemon juice and apricot liqueur.

The Regal Beagle Twinkle Toes is one of the MiniBar’s most popular drinks and one that looks like a classic feminine drink thanks to its rose color and champagne flute vessel. However, it is most popular among men. Infused with sloe gin, grapefruit juice and sparkling rose, the cocktail pokes fun at the homophobic Mr. Furley from the popular 1970s sitcom Three’s Company. “We have a whole contingent of men ordering it,” Allen says. “It’s great to see a room full of guys with pink sparkling drinks.”

Many people forget that the Cosmopolitan was originally a martini and primarily a men’s drink sipped during three martini lunches until the popular 1990’s series Sex in the City transformed it into a trendy pink cocktail for ladies, who eat lunch.

Embers Ski Lodge in Nashville, Tennessee serves the largest selection of whiskeys in town, but that doesn’t stop men from ordering a Cosmopolitan. Sometimes people apologize if they don’t order whiskey on the rocks, says general manager Matt Buttel, who is a member of the Intergalactic Federation of Cosbronauts, a group of bartenders who enjoy mixing and drinking Cosmos. “Either they’re funny and say, ‘Give me the strongest Cosmo you have,’ or they’re very factual. As a bartender, it’s my job to make them feel good about the drink they’ve ordered. ” he added.

Sometimes the key to making a cocktail more acceptable to men is to give it a bolder name. Manhattan experimental beverage lab Booker and Dax offers a pink-colored beverage called CosBro made with milk-washed vodka, hibiscus, oleo saccharum, cointreau, lime, and angostura. Their menu asks diners, “Are you man enough, big and bad enough?”

The margarita is another drink that often appeals to more women than men. Embers found a unique way to signal that their margarita — made with tequila, lime, orange, tamarind, turmeric, coconut, and pink peppercorns — is special. The drink is named Prince Hubertus after a popular Mexican slalom skier who competed in the 2014 Winter Olympics and was known for wearing a skin-tight snowsuit that resembled a mariachi costume. “Women loved him and men wanted to be him,” says Embers bartender Gary Hayward.

“It’s great to see a room full of guys with pink sparkling drinks.”

And then there’s the Appletini. Two East Coast bars have made the drink more robust by adding an alcohol rinse to the glass. Not An Apple Martini, available at The Rye Bar at the Capella Hotel in Washington, D.C., features an absinthe glass rinse. Although the drink is the same color as an appletini, its flavor profile is completely different – based on vodka, simple syrup, lemon juice and sparkling wine, garnished with basil and apple.

Deuxave in Boston offers The Orchard, a smoky, Scotch-washed, homemade apple and rum drink with a dash of vanilla syrup and bitters. The drink is served in a Rocks glass, says co-bar manager Emily Warren, because most men don’t like drinking from stemmed glasses unless they’re enjoying a glass of wine.

Sometimes the glassware makes the difference. “I’ve worked in bars before, where big guys or tough guys would order cocktails and try to show off, not knowing what they were getting, and be embarrassed or offended when given a baby drink in a thimble-sized coupe,” he tells MiniBars everyone

Most men find anything served “on top” or in a martini glass, coupe, or flute too “girly” to order, says Dave Danger, head bartender at the Kimoto Rooftop Beer Garden in downtown Brooklyn. “Men prefer to have something substantial in their hands.”

Danger offers one of its most popular drinks, No Sleep Till, in a glass made by Nick and Nora. Made with Aperol, lychee liqueur, sparkling wine, lemon and mint and named after the popular Beastie Boys song, the drink “evokes nostalgia in the 30-something male crowd,” says Danger. However, it’s not uncommon for guys to ask for it to be served in a Rocks glass on the second round.

Men often request that cocktails be served in a Rocks glass, especially when they’re on a date, says Garrett Mikell, bar manager at Eveleigh in Los Angeles. Mikell makes a fruity libation called The Thorn with Reyka vodka, lemon juice, Aperol, and passion fruit bitters, which he serves in a coupe glass. While Mikell is always accommodating to customer’s glass requests, he worries that switching glasses compromises the integrity of the drink, as it heats up faster if you’re handling the glass instead of the stem. If he serves the drinks on ice, the melting ice could water down the flavor of the cocktail too much.

But ultimately, bartenders agree that the key is to order and enjoy your drink with confidence. “Just being yourself,” says MiniBar’s Allen, “is probably the most manly thing you can do.”

In the final moments of the 2008 film “Sex and the City,” the four main characters of the HBO hit series – Carrie Bradshaw, Miranda Hobbs, Samantha Jones and Charlotte York – enjoy a nostalgic reunion with an old friend, Cosmo.

“That is expensive!” exclaims Charlotte as she sips a shimmering pink Cosmopolitan cocktail from an oversized martini glass. “Why did we ever stop drinking these?” Miranda wonders. Carrie, in turn, jokes, “Because everyone else started it!”

Their conversation is full of deliberate irony. In fact, many people started drinking Cosmopolitans (or Cosmos) in the late ’90s, arguably because of the drink’s association with the show and its sex column-writing protagonist, Carrie Bradshaw. Whether the Cosmo is, as Charlotte says, a “delicious” drink is a matter of historical and heated debate.

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Before “Sex and the City” (SATC) first hit the small screen in 1998, the bright pink cocktail had already amassed an impressive following among New York City celebrities and socialites by the late 1980s. Bartender Toby Cecchini is widely credited with introducing the drink to high-profile regulars at TriBeCa brasserie The Odeon, where he was then working.

Cecchini, who now owns the Long Island Bar in Brooklyn, has often told how he “modified” the recipe of another pink cocktail called the Cosmopolitan that was making the rounds in San Francisco’s gay bars. Cecchini learned about this drink from a colleague who was introduced to it by friends coming from the West Coast.

“It was gross, but it looked pretty,” Cecchini said in a 2017 interview with Punch. “I set out to recreate it.” He upgraded the drink’s ingredients, replacing Rail vodka and store-bought lime juice with the new-to-market Absolut Citron, a lemon-flavored vodka and fresh-squeezed citrus. Instead of grenadine, Cecchini used cranberry juice to give the drink its signature hue and added triple sec (by many reports Cointreau) for a sweet balance.

Ironically, the ingredients hardly mattered. What helped the drink gain popularity was its instantly recognizable pink hue. “It was always done wrong and you could tell because it looked like a Negroni,” Cecchini said. “Nobody made the right amount of lime juice. … It was too much cranberry. And yet, to this day, people never get it right.”

Unfortunately, the ubiquitous ubiquity of the Cosmopolitan and the myriad of overly cute artificial-looking replicas led to its demise. But at its core, the Cosmo belongs to the “sour” cocktail family and is a sibling of other hugely popular drinks like the margarita and daiquiri. In capable hands and avoiding gimmicky tools and ingredients, both can be crafted into stunning beverages. So is the Cosmo worth a second chance?

VinePair decided to find out. To do this, we thought it appropriate to give the drink another try at the major New York bars and restaurants featured in Sex and the City. After all, this was the show that helped make the drink famous.

Helping this writer on the Cosmo-fueled pub crawl was VinePair’s marketing director Jeff Licciardello, a late-to-game “Sex and the City” fan who regularly watches reruns of the show. VinePair columnist and cocktail enthusiast Aaron Goldfarb was also on hand to share his knowledge and taste buds (Goldfarb has been a staple at previous VinePair barcrawls).

Special guest was Melissa Stokoski, an actress and comedian who leads guided “Sex and the City” tours for On Tour locations two to three times a week.

To set the stage, our tasting began at Cosmo’s original NYC home, The Odeon.

Our review process was simple: if the restaurant had a Cosmo on their menu, we would order it. If this is not the case we would ask that one be made to house specifications. Each taster rated each drink on preparation, presentation, ingredients, balance of flavors and value for money. The results were then averaged to determine our final ranking.

Setting standards: The Odeon

The Cosmo’s NYC home has never been on SATC, but it feels like the sort of restaurant where the bougie’s mainstays would start the night. The institution TriBeCa captures the comfort and sophistication of a traditional French brasserie, while a long, incredibly well-lit Art Deco bar dazzles. (It also reportedly cost nearly 10 percent of the restaurant’s opening budget when it debuted in 1980.)

The tasting team told our bartender about the Cosmo Crawl, and he responded with excitement, discussing the drink’s association with the restaurant and its popularity — he makes an average of 20-30 per shift.

The perfectly pink Cosmos he served arrived in sturdy martini glasses. In other, more modern facilities, the thickness of the glass would have felt sticky; but in this nostalgic environment they were perfect. While our bartender poured ingredients freely, the drinks were remarkably balanced: tart, fruity, and sour, with just the right amount of sweetness. Average score: 21.75/25

6. Cipriani

In SATC Season 3 Episode 3, “Attack of the Five Foot Ten Woman”, the girls have brunch at Cipriani Italian restaurant in SoHo. As they flip through the wedding section of The New York Times, they learn that Carrie’s ex, John James “Mr. Big” Preston married his girlfriend Natasha Naginsky five months ago.

Drinking a Cosmo at Cipriani in 2020 proves to be a similar attack. The service is elite, and the experience is akin to an awkward first date that you really want to end and will pay any price to get out. In this case, that was $22. In return, we got a tiny, frothy Cosmo, served in the manner of thick stemmed water glasses designed for large-scale catering events and inexpensive New York restaurants.

Cipriani’s bartender chose not to shake our drinks but to mix them up using a milkshake frother. The result was undeniably attractive, but in no way a classic Cosmo supplement. It contained Stolichnaya vodka (unflavored), tasted like pink lemonade flavored with a sour mix, and came with an awkward lime wedge garnish. While the Cosmopolitan has become the epitome of free-spirited fun, drinking this frothy brew at Cipriani feels anything but. Average score: 8/25

5. Cafeteria

Known for its 24/7 service, Chelsea’s Cafeteria restaurant is also the setting for numerous brunch scenes throughout the SATC series. Nearly two decades after the show ended, the cafeteria’s ambiance is reminiscent of this late ’30s friend who, instead of settling down like many of his contemporaries, is trying to keep the party going for as long as possible. The music, a compilation of Ibiza dance hits from the early 2000s, blares several decibels too loud, and the after-dark lighting is unacceptably dim for any restaurant — even one that never closes.

As for its Cosmo: a modern interpretation that deserves credit for its efforts, but the delivery, much like the bar/restaurant in general, is off. Served in a Nick & Nora glass, this Cosmo smelled like Starburst-infused vodka and tasted like an overly sweet, passion fruit-laced Sex on the Beach. It bears as much resemblance to a classic Cosmopolitan as an appletini does to a martini and is, at best, a successful Sandals resort cocktail. Average score: 12.25/25

4. Grand Bar & Lounge at the Soho Grand Hotel

Featured in episode 15 of season 4 (“Change of a Dress”), this hotel bar and lounge hosted a charity event for (fictional) hotel magnate Richard Wright, Samantha’s soon-to-be ex-boyfriend. During the Black and White formal party, Samantha learns that Richard is dating other women and is shocked to realize how bothered she is. “I think I’m monogamous,” she tells her friends. “I heard it from you people.”

IRL, the Soho Grand offers an authentic, glamorous SATC experience. The decor spices up simple royal appointments with elegant 21st century details. Both the bar and lounge feel expensive without being stuffy, and the staff provide remarkably friendly service.

If you’re looking for Cosmos, you’ll need to order an off-menu and there’s no Absolut Citron at the bar. The cocktails came in paper-thin, oversized coupe glasses garnished with a large spiral of orange. The sweet citrus garnish ultimately hijacked the drink, and the mix lacked the alcoholic punch. Since the beauty of this Cosmo is only skin deep, it’s acceptable for a one-time affair, but definitely not worth a long-term commitment. Average score: 13/25

3. Onieals Bar and Restaurant

Onieal’s, the show’s most well-known bar (On Tour Locations ends tours here), is better known to SATC fans as Scout, the bar co-owned by Steve Brady, Miranda’s husband, and Aidan Shaw, Carrie’s boyfriend of two and one-time fiancé.

The main appeal of this Nolita bar today is its familiarity from the show. But beyond that, it’s difficult to pinpoint exactly what the space is for. “Is it a pub, lounge or tavern?” We wondered. It’s dimly lit, has TV screens behind the bar, and is furnished with a mix of multicolored faux velvet booths.

Sipping a Cosmo at Onieal is an obvious must for SATC fans, but for cocktail enthusiasts the experience doesn’t offer the same appeal. Served in a sturdy (read: chunky) martini glass, the cocktail had a bright red hue, leading us to question whether the mix contained too much cranberry juice, or perhaps even an unauthorized squirt of Rose’s Grenadine. In each case, the drink lacked acidity and sourness, and came with unwelcome hints of Luden’s cough drops. Average score: 13/25

2. Buddakan

Carrie and her fiancé Mr. Big, who starred in the 2008 film Sex and the City, chose Buddakan as the location for their wedding rehearsal. As the evening progresses, Miranda inadvertently sows doubt in Big’s mind, paving the way for numerous plot twists throughout the film.

Located in a nondescript (from the outside) industrial hall in the Meatpacking District, the cavernous bar and restaurant embodies everything you want from a SATC experience. There’s sushi lounge music courtesy of a live DJ tucked away next to the bar; The kitchen serves Asian fusion dishes like edamame dumplings, while the bar area seems made for bottle service, overlooking the vast dining room below.

Of all the places we visited, this was the only bar where we weren’t the only ones drinking Cosmos. We certainly weren’t the only ones who enjoyed it either. Buddakan’s Cosmo is an alcoholic cocktail that’s pink in color and suggests just the right amount of cranberry juice (a notion backed up by its slightly astringent flavor profile). Tasters gave points for insufficient lime juice, but we doubted that would have been a big deal for Carrie and company. Average score: 16.5/25

1. Balthazar

“The most powerful woman in New York isn’t Tina Brown or Diane Sawyer or even Rosie O’Donnell,” Carrie says during the opening narration of Season 1, Episode 5 (“The Power of Female Sex”). “It’s the hostess at the Balzac, which had become the only restaurant that mattered overnight.”

“Balzac,” the fictional French restaurant, proves too exclusive even for Carrie and Samantha to get a seat, so they decide to leave and eat elsewhere. The exterior of the scene is from the real Soho brasserie Balthazar. The restaurant also has interesting ties to the Cosmopolitan: its owner, restaurateur Keith McNally, also founded The Odeon – he opened Balthazar in 1997 after selling his stake in The Odeon.

The brasserie shares similar DNA to The Odeon in terms of decor and ambiance. But the energy is livelier and you can easily imagine the girls spending Friday night here, lively discussing the past week over a few rounds of Cosmos.

Although the drink isn’t on the menu, our bartender, Willis, informed us that he had all the ingredients to whip up authentic Cosmos, including Absolut Citron. In no time at all, he was serving up a picture-perfect round of cocktails that closely mimicked The Odeon’s version, right down to the bubblegum-pink hue and the slightly dated but not out of place martini glasses. Refreshing, balanced and sweet without being cloying, these were amazing Cosmos. While The Odeon’s version was sharp around the edges, the slightly sweeter version of Balthazar was well rounded and perfectly balanced.

Sitting there with our perfect Cosmos in hand, we couldn’t help but wonder: wasn’t this just the best Cosmopolitan of our Sex and the City crawl, or does Balthazar offer the best version of the drink in Manhattan, period ? Either way, the jury was unanimous: after all, the Cosmopolitan is a delicious cocktail. Average score: 22.5/25

I think we can all agree that drinking is one of our favorite hobbies and extracurricular activities. Over the years we have developed games and specific social environments to make the activity more fun and exciting, but have you ever wondered who the face behind the drink is?

Why is this person really drinking exactly what’s in their cup, and what does that say about them? If you’re like me and had this on your mind, here are my interpretations of what that liquid courage really says about a person.

Beer

This is your manly man or girl actually claiming to be a “brother”. You know how they say that people who drive nice cars or have flashy things compensate? The beer says it all. Unless it’s an exotic imported beer, you’re really just trying to prove how manly you are by drinking it.

For a girl, it’s about how much a guy you can really be, which some guys really like when they’re looking for a girl who doesn’t fit the typical shy cliché.

shots

If you’re with a person who’s recording, they’re likely to be the adventurous leaders of the group. Shots tend to have the biggest impact on your blood sugar levels and probably lead to the craziest nights out. I don’t want to blow off all the girls who take shots, sometimes I indulge myself, but usually a girl who takes shots gets very loud and very sloppy.

A guy who takes shots probably drinks them because of his liquid guts. He sees a girl who is clearly out of his league and starts putting her down. Rejection doesn’t hurt as much if you don’t remember it.

Scotch

I don’t know many women who drink Scotch, so I’ll only be talking about men when it comes to this drink. When I think of scotch, I think of a man with money. In movies and TV shows, we always see businessmen or handsome celebrities enjoying a glass of this golden liquid with their friends in fancy penthouses or clean CEO offices.

If I see a man ordering scotch in a bar, I assume he has money and is probably older. I mean seriously, what college student orders scotch in a bar? None that I know.

Wine

This drink is my personal favorite. Any man who drinks wine is my type. It takes a sophisticated palette to truly enjoy this drink and says a lot about the person drinking it. A man or woman who knows how to pair wine with food properly has talent and heaps of finesse.

There’s a certain sexy and sophisticated way about you. I’ve also always associated wine with someone who is a bit mysterious and dark. Any of you reading 50 Shades of Gray will know what I’m getting at, but wine is definitely a little romantic aphrodisiac. The wine drinker is sexy, mysterious, tasteful and pure class.

Cosmopolitan

A Cosmo is the girliest of drinks. With its pink color and sweet taste, this drink is for someone trying to look chic, pretty and upscale in a bar that’s probably quite the opposite. I have nothing against Cosmo drinkers; In fact, I was drinking them all the time at family weddings when I was 17, but Cosmo drinkers, I don’t know who you’re trying to fool. You are no better than anyone else because of your classy glass and your pretty colored drink.

This isn’t Sex and the City. The only time I really approve of drinking these pink frou-frou drinks is on a girls’ night out. Men drinking Cosmos is a whole different story that I’m not sure about. If you are a man who likes Cosmos please contact me so I can analyze your personality and decide what a Cosmos actually says about you. I’m tired of hearing that this drink determines your sexual orientation.

Martini

A martini is a classic. I always picture a girl next door drinking this, or the complete opposite, a James Bond guy in a smart suit. There are so many different types of martinis that you can get now that I can’t pin this one down to any one type of person. The more exotic flavors like pomegranate or watermelon show the adventurous, bold personalities trying new things.

The classic dirty martini or apple martini showcases the chic simpleton you’d find in a big city. In a place like New York, a martini is definitely the first choice for locals after a long day at work. It’s simple, it’s classic, and it’s sure to wow you after a long week.

Is this article 100% correct? Can I actually tell you what a drink says about someone? No, but it’s definitely thought-provoking. The next time you’re at a bar or a party, you’ll definitely think about talking to someone based on what they’re drinking. Just try it for fun.

Sarah | Elite.

Orange liqueur has gotten a bad rap over the last few decades. Take Curaçao for example. When many people think of Curaçao, they immediately think of bright blue cocktails, sticky sweet and bright — drinks they might have had in college or even just last weekend.

But orange liqueur doesn’t have to be limited to Blue Curaçao and other sugary concoctions. In this guide, we’ll look at a range of orange liqueurs, from high-priced brandy-infused products to budget-friendly triple sec.

A taxonomy of orange liqueurs

Before I dive into a tasting of different brands, I should start with a few terms. It’s difficult to give precise definitions of these terms, but I’ll try.

Orange liqueur is the easiest term to define, so I’ll start here. Orange liqueur is simply a sweetened alcoholic beverage flavored with orange. The alcohol itself can be either a column distilled neutral spirit (similar to vodka) or a cask distilled spirit such as B. Grape brandy.

Curaçao

Historically, Curaçao is a product of the island of Curaçao, made from a pot still brandy and flavored with the dried peels of Curaçao oranges. These oranges were first brought to Curaçao by Spanish settlers as Valencia oranges. But the Valencia orange does not tolerate the dry climate of Curaçao well, and over time the oranges became bitter and inedible. Plants began to grow wild, but then someone—who is unclear—discovered that the peel of a Curacao orange dried in the sun gave off a pleasantly fragrant aroma. Up until 1896, Curaçao distillers used the peel of the Curaçao orange to add flavor and aroma to their distilled products.

Curaçao is not a protected appellation. Some products, such as cognac and champagne, are protected and by law must be produced in their region of origin. However, Curaçao does not enjoy this level of protection and therefore can be made anywhere and by any method. Earlier I said that historically Curaçao is a product of Curaçao made from brandy and dried Curaçao orange peel. However, modern curaçaos are not necessarily made this way.

Some traditional Curaçaos are still available, notably a brand called Curaçao of Curaçao made by the Senior family of Curaçao. The blue stuff, needless to say, isn’t traditional Curaçao.

triple sec

Triple sec is originally a French product. It was originally made with less sugar than Curaçao, leading to the name “sec”, meaning dry. No one knows for sure where the term “triple” came from. Triple Sec is not triple distilled as some claim, nor is it three times as dry as Curaçao or other liqueurs. The most reasonable explanation is that “Triple” was pure marketing, a way to invent new products and denigrate the competition.

Tip The most reasonable explanation is that “Triple” was purely marketing, a way to tout new products and denigrate the competition.

What’s the deal with Grand Marnier and Cointreau?

Perhaps the two most well-known brands of orange liqueur are Grand Marnier and Cointreau, and you may be wondering where they fit into this taxonomy. Easy. Grand Marnier is an orange liqueur in the Curaçao tradition and Cointreau is a triple sec.

Grand Marnier is a blend of cognac and triple sec, so while it’s not a traditional Curaçao, it’s a similar product. Cointreau, on the other hand, is a triple second straight. In fact, Cointreau initially called themselves Cointreau Triple Sec, and you can sometimes find old-school collectible bottles with this inscription on internet auction sites.

In response to the crap other distilleries were spouting and branding as triple sec, Cointreau repositioned itself as a non-triple sec product and removed those words from its label and marketing.

Big brands of orange liqueur

There are numerous orange liqueurs on the market, but here is a basic guide (in alphabetical order) to distinguish between well-known brands and to illustrate which ones are worth looking for.

bols

Style: Triple Sec. 30 Proof or 15% ABV.

Country of origin: United States.

Colour: Clear.

Nose: Intense, almost artificial, orange. Smells like cheap orange perfume.

Palate: Tastes better than it smells. Very sweet, orange, hints of clove and cinnamon.

Overall Impression: At around $9 for a liter bottle, Bols is among the cheaper brands and is perhaps the best of the Will Gordon set. Although the main impression is of mock orange, notes of warm spice complement the main flavor, making Bols less of a one-note product than other brands. Still, I’d avoid this unless you’re really throwing a party on a tight budget.

Clément Creole shrub

Rum Clemens

Style: Rum and Orange Liqueur, 80 Proof.

Country of origin: Martinique.

Colour: orange gold.

Nose: bitter orange, funky rum, spices.

Palate: Dry, sharp, bitter orange, hints of rhum agricole and spices.

Overall Impression: This liqueur is made by Rhum Clément, a producer of Rhums Agricole in Martinique. It is made in a similar style to a Curaçao, using a basic pot still spirit flavored with bitter orange and spices. The base spirit here is Cléments Rhum Agricole, which gives this product a healthy (and delicious to my palate) note of funk and complexity. Such a spirit is wonderful in tropical rum drinks like Mai Tai. Expect to pay around $40 for a 750ml bottle.

Cointreau

Style: Triple sec, 80 proof.

Country of origin: France.

Colour: Clear.

Nose: Subtle orange, spices, some alcohol.

Palate: Well balanced. Dry, bitter orange, cinnamon, nutmeg, clove.

Overall impression: Cointreau is not regarded for nothing. The flavors are perfectly balanced between bitter orange and sweetness. Warm spices add complexity to the spirit and complement the orange. In a great orange liqueur, the other flavors should serve to enhance the orange flavor, not mask it, and this is where Cointreau excels. It’s not my pick for a pure after-dinner sipper, but it’s tops for cocktail versatility. A 750 will set you back around $40, but most stores also stock them in 12 oz bottles, which you can expect to pay around $20 for. A 375 should last a while, so this is a perfect option for most drunks.

Tip As a standalone sipper, Cointreau is better, but for cocktails, save a few bucks and buy the combiner.

Combiner Liqueur d’Orange

Style: Triple sec, 80 proof.

Country of origin: France.

Colour: Clear.

Nose: Subtle orange, alcohol.

Palate: Medium dry, bitter orange, not much spiciness. Not as balanced as Cointreau, rather sweet.

Overall Impression: Combier is a more recent arrival in the United States and is marketed as a slightly cheaper Cointreau replacement. I found Cointreau to be more balanced on the nose and palate, but I’ll admit when mixed into cocktails I don’t notice much of a difference. As a standalone sipper, Cointreau is better, but for cocktails, save a few bucks and buy the Combier ($32 per 750mL).

Grand Marnier

Grand Marnier

Style: Curaçao-inspired blend of cognac and orange liqueur, 80 proof.

Country of origin: France.

Colour: amber gold.

Nose: brandy, orange, alcohol.

Palate: Dry, bitter orange, subtle brandy notes, very subtle hints of aged wood, some spice.

Overall Impression: As I said, Grand Marnier is a Curaçao-style liqueur made from a blend of pot still cognacs, bitter orange peel and spices. Grand Marnier is a clear winner as a standalone after-dinner sipper. The flavors are nicely balanced and the palate is overall dry and not overly sweet. As a blender, Grand Marnier can be tricky. For example, many bartenders find it too spirity for sidecars and distort the flavor profile of such cocktails overly alcoholic. I urge you to experiment for yourself and enjoy the endeavor, but know that you must tread lightly with Grand Marnier. You can add more at any time. A 375ml bottle will leak about the same as a similarly sized Cointreau: $20.

Hiram Walker Triple Sec

Style: Triple sec, 60 proof.

Country of origin: United States.

Colour: Clear.

Nose: orange.

Palate: Very sweet (sweet), artificial orange.

Overall Impression: Another keg scraper at around $9 for a 750ml bottle. Sweet and unpleasant, it tastes mainly like artificial orange. Just one note, and it’s hard. If you stay bottom shelf, stay with Bols.

Luxardo Triplum

Style: Triple sec, 78 proof.

Country of origin: Italy.

Colour: Clear.

Nose: orange, alcohol, light spices.

Palate: Dry, bitter orange, spices.

Overall Impression: Nicely balanced blend of bitter orange, sweet orange and spices. Nice to smell and even better to sip. I was impressed by this as I had never tried it before. If I were to replace Cointreau with a cheaper offering, this would be it. A 750ml bottle costs around $26.

Mandarin Napoleon

Style: Orange Liqueur and Cognac, 76 Proof.

Country of origin: Belgium.

Colour: dark amber.

Nose: Not only orange aroma, but specifically and very obviously mandarin orange.

Palate: Sweetish, a note, not at all specifically tangerine.

Overall Impression: I was pleased and surprised at how specifically Mandarine Napoleon smelled of mandarins. I mean, it’s right there in the name, sure, but still, the strong specific hint of tangerine is unexpected. But alas, something happens between smelling and sipping, and the tangerine flavors are overwhelmed by the sweetness in this liqueur. Disappointingly unbalanced and sadly not worth the $32 for a 750ml bottle.

Marie Brizard Orange Liqueur

Marie Brisard

Style: Triple sec, 78 proof.

Country of origin: France.

Colour: Clear.

Nose: orange, alcohol.

Palate: Moderately sweet, orange with some spice.

Overall Impression: Another budget offering, slightly more expensive than the Hiram Walker, at $19 for 750ml. Better balanced than the old Hiram, with only moderate sweetness and some spiciness to complement the orange flavor. If you can’t find Bols for your bottom shelf, Marie will hook you up well enough.

Patron Saint Lemon

patron

Style: Triple sec, 80 proof.

Country of origin: Mexico.

Colour: Clear.

Nose: Orange (almost artificial), alcohol.

Palate: Moderately sweet, orange (slightly bitter), some floral notes.

Overall Impression: Anyone hoping or expecting from this tequila-based product will be disappointed; It is a purely neutral spirit based triple sec. It’s okay for what it is: a mid-range triple-sec device priced at around $25 for a 750ml bottle.

Pierre Ferrand Dry Curaçao

Style: Dry Curacao, 80 Proof.

Country of origin: France.

Colour: golden brown. (You could almost mistake it for whiskey by sight alone.)

Nose: bitter orange, spices.

Palate: Dry, bitter orange, clove, vanilla, nutmeg, alcohol on the finish.

Overall Impression: I’ve already said that in a great orange liqueur the other flavors should serve to enhance the orange flavor not mask it and Pierre Ferrand’s version proves the point. Ferrand’s Curaçao was created to complement its superb cognacs and other fine aged spirits in cocktails, but also to be drunk and enjoyed on its own. Try mixing it not only with Ferrands brandies but also with rum; Ferrand owns the Plantation Rum brand and therefore has an interest in producing an orange that pairs well with rum. Ferrand’s offering is an excellent choice for an after-dinner sip. I could rank Grand Marnier a bit higher, but that’s only because retailers sometimes struggle to stock Ferrands Curaçao. If you can find it, it costs around $30 for a 750ml bottle.

Royal combiner

Style: Orange Liqueur and Cognac, 76 Proof.

Country of origin: France.

Colour: amber gold.

Nose: bitter orange, a hint of brandy, some alcohol.

Palate: Dry, bitter orange, lots of spice, some cognac notes.

Overall Impression: Marketed to compete with Grand Marnier. It’s a reasonable replacement, if a bit more expensive (at around $40 for 750ml). Like Grand Marnier and Ferrand, Royal Combier starts with brandy and bitter orange zest, adding spice to round out the flavors. Another excellent choice as a sipper.

Santa Teresa Rhum Orange Liqueur

Style: Rum and Orange Liqueur, 80 Proof.

Country of origin: Venezuela.

Colour: golden brown.

Nose: Smells strongly of rum, with orange and vanilla in the background.

Palate: Tastes like a funky orange flavored rhum agricole. Rum dominates the palate, with hints of orange, spice and vanilla on the finish.

Overall Impression: Similar to Clément’s Creole Shrubb, the Santa Teresa starts with Rhum Agricole and adds bitter orange. I find this tastes more like an orange flavored rum and less like an orange rum flavored liqueur. It might be a bit too sweet to drink alone, but some might like that. But it’s complex and funky with hints of cask aging. It’s also one of the most surprisingly delicious products I’ve tried this year. Eighteen bucks will set you back a 12 oz bottle.

Senior Curacao of Curacao

Style: Dry Curacao, 62 Proof.

Country of origin: Curaçao, Netherlands Antilles.

Color orange. (The label notes that color is added; I’m guessing it would be clear otherwise.)

Nose: Orange and some alcohol.

Palate: Mildly sweet, bitter orange, moderately balanced. Some clove notes.

Overall Impression: As this is the only Curacao from Curacao and made by a family who claim to have invented Curacao, I think I expected more from this. It’s significantly sweeter than Pierre Ferrand. The Senior family also markets a clear version and a blue Curaçao, but the orange bottling is what I tried. If you really need Blue Curaçao for your cocktails, Senior Blue is for you. It reportedly tastes the same as the orange and the clear, meaning it’s far less sweet and much better balanced than any other blue product on the market. $25 for 750ml.

Solerno blood orange liqueur

Style: Blood Orange Liqueur, 80 Proof.

Country of origin: Italy.

Colour: Clear.

Nose: orange, some alcohol.

Palate: Orange and tastes specifically of blood oranges.

Overall Impression: While the Mandarine Napolean smells like tangerines and tastes mainly like sugar, this liqueur smells like generic orange but tastes very specifically like blood orange. I was very surprised, pleasantly so. If you want to tweak your cocktails with an unexpected flavor profile, this is a possibility. However, it’s on the expensive side at around $40 for a 750.