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Word: marniered (lookup in dictionary) (lookup stats)
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...Cocktails run the range from classic to creative. Rose and plum liquors are used liberally in drinks like Broadway Rose (rose liqueur and sparkling wine) and Central Park (plum liqueur, vodka, mango juice and chili). But the most popular cocktails are the 57 martini, flavored with Grand Marnier, and the Big Apple martini, made with apple schnapps. Rarely have apples and oranges complemented each other so refreshingly...

Author: /time Magazine | Title: Bearing Fruit | 11/15/2007 | See Source »

...Dinner can be enjoyed either in your villa (many with private gardens and pools) or in the romantic open-air restaurant. Head chef Pierre Burgade's menu also reflects the island's diversity: seared ruby snapper with Mauritian spices and a light curry sauce followed by a Grand Marnier soufflé with mandarin sherbet are just two gems. But perhaps the best way to savor the feasts on offer is at a candlelit table on the beach with the aroma of frangipani lingering in the air, ensuring that all five senses are titillated. www.oberoihotels.com

Author: /time Magazine | Title: A Sense Of Appeal | 1/9/2007 | See Source »

...parts tequila 1 part triple sec (I like Cointreau or, if I'm feeling flush, Grand Marnier) 1/2 part freshly squeezed lime juice Optional: salt...

Author: /time Magazine | Title: In Defense of Applebee's | 7/25/2006 | See Source »

...addition to jars of Gibralters and barrels of Black Jacks, the tiny one-room sweets store overflows with candies of all sorts—from hard candies such as “Sassafras Slugs” and “Root Beer Barrels,” to Grand Marnier, Amaretto and Irish Cream gourmet truffles, to white, milk and semi-sweet cherry cordials to fudge in “Fall flavors...

Author: By Christine Ajudua and Christina A. Traugott, CRIMSON STAFF WRITERSS | Title: Ye Olde Pepper Companie | 10/30/2003 | See Source »

...intake of cacao beans. I know high dosages consumed quickly cannot be healthy, but sometimes gorging seems all too necessary. My first trip to Finale Boston, soon after it opened in 1998, was a gluttonous pilgrimage. Next month the famous desserterie will bring its rich mousse and divine Grand Marnier ice cream to Harvard Square. The temptation to celebrate every accomplishment with a light tiramisu or creme brulee will be hard to overcome. Clearly my budget constraints will limit the frequency of my indulgences. But part of the allure of dessert has always been its special occasion-only status...

Author: NO WRITER ATTRIBUTED | Title: Aftertaste | 9/26/2002 | See Source »

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