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1 rating

April 2, 2014




Cosmopolitans are so last year. Kick into high spring fashion with this delicious and refreshing spring cocktail.




  • 1.5 Ounces gin
  • 2 Ounces green tea
  • 1 Ounce prosseco
  • .5 Ounce Pama Pomegranate liquor
  • 1 Teaspoon honey


Combine ingredients and served in a highball glass. Garnish with a lemon slice.



Fresh cranberry juice and GREY GOOSE® L'Orange creates a classic Cosmopolitan cocktail.

Copy link to share this cocktail

No special tools, ingredients, or prep work required.

Standard tools and techniques, with some advanced ingredients and prep.

Involves specialized tools, techniques and homemade or exotic ingredients.

Aperitif, Cocktail Hour, Digestif, Entertaining


2 oz GREY GOOSE® L&aposOrange Flavored Vodka
¾ oz Triple Sec
¾ oz Cranberry Juice
½ oz Fresh Lime Juice
+ Orange Twist


Combine liquid ingredients into a cocktail shaker with ice.

Shake and strain into a chilled martini glass.

Garnish with orange twist.

Pro Tip

Behind The Bar | Cosmopolitan Cocktail Recipe

Play Video

It’s The Perfect Weekend To Make A Cosmopolitan — Here’s Our Recipe

The cosmopolitan cocktail is a modern classic. The drink goes back to the mid-1980s and Miami bartending legend Cheryl Cook. Cook wanted to create something new for the martini glass and decided an elevated Kamikaze shot was the play. With that, the cosmo was born.

This drink is so easy to make and master. It’s a simple shaker that blends citrus vodka, fresh lime juice, orange liqueur, and cranberry juice. That’s it. You don’t need any special syrups or unique shaking skills. You really just need about 30 seconds and you can make this.

The weekend is almost here so let’s get shaking. Check my video below for a little visual instruction.



  • 1.5-oz. citrus vodka
  • 1-oz. orange liqueur
  • 0.5-oz. fresh lime juice
  • 0.5-oz. cranberry juice
  • Lime peel
  • Ice

The key to this drink is citrus vodka. Yes, you can make this with plain old vodka. But it won’t have the same citrusy depth and brightness. And that’s kind of the whole point. I like using Stoil Lime because it’s a truly limey vodka that helps this drink pop. It’s also only $20 for a bottle. That’s a good price for a good mixing vodka.

The original recipe called for Cointreau. I don’t have that on my shelf. But I have a fancy-smancy French triple sec that is perfectly fine for this (it’s basically the same thing).

My only real variation from the original recipe is that I express the lime peel oils over the drink. Usually, you’d just garnish with a lime wheel. I feel those almost bitter lime oils add that x-factor that takes this drink from “not without its charm” to “start shaking another right now because this one is going down fast!”

The rest is pretty easy. Fresh lime and some good cranberry juice from the grocery store are all you need.

Zach Johnston

What You’ll Need:

  • Pre-chilled coupe, martini, or Nick and Nora glass
  • Cocktail shaker
  • Cocktail strainer
  • Hand juicer
  • Mini strainer
  • Jigger
  • Paring knife
  • Pre-chill your glass, preferably overnight.
  • Add vodka, orange liqueur, lime, and cranberry to a cocktail shaker.
  • Fill about 1/2 with ice, affix the lid, and shake vigorously for about ten seconds.
  • Retrieve the pre-chilled glass from the freezer and strain the cocktail into the glass.
  • Express the oils of the lime peel over the glass and drop the peel into the cocktail.
  • Serve.

Bottom Line:

Zach Johnston

This might be my drink for Summer 2021! This is so f*cking delightful, I basically made another immediately.

It’s a burst of glowing citrus tempered by a subtle cranberry tartness. The ease of this cocktail is a little too easy. It goes down fast, especially when it’s still ice-cold. The bright-yet-bitter lime oils really do tie this all together and add that little something extra that’ll keep you going back for more.

I hadn’t had this drink in years and now it’s all I can think about. I might have to make this by the batch for a backyard BBQ later this month.

2. This DIY foot scrub

If you're anything like me, you've probably spent the last year perfecting the art of the at-home pedicure. This DIY foot scrub recipe from Our Oily House is a godsend for leveling up your spa routine&mdashit helps slough off dead skin with pink salt, leaving your feet ridiculously soft and smooth. Down to give it a try? Keep scrolling for everything you'll need (spoiler: the ingredients list is surprisingly simple!):

The ingredients:

Even though salt is a bit too harsh for ultra sensitive or dry skin, it's really great for exfoliating tougher areas like your heels and feet. And when combined with hydrating coconut oil and soothing peppermint essential oil, it becomes a super relaxing scrub. Soak your feet in warm water, lather up with your DIY scrub, and follow with a big dollop of moisturizer or foot cream after you rinse it all off.

How to Make a Cosmopolitan

Some replace the Rose's with 1/2 ounce fresh lime juice and 1/2 ounce simple syrup. An optional move is to frost the rim of the glass with sugar, à la the Sidecar. Another option is to add a dash of orange bitters, for an extra pop of flavor.

For the love of god: Sex and the City happened two decades ago. And while yes, the show is still hugely present in the lives of metropolitan dwellers everywhere (including very proudly myself), and yes, one of its stars did reinvigorate the SATC conversation by marshaling up a progressive gubernatorial candidacy in New York in 2018 (we're all Miranda wannabes now), there's more to the Cosmopolitan than this HBO relic. Let us let go of that association.

As it stands, a Cosmo is a partly sweet, partly tart cocktail that all together tastes as electric as it looks. And its look&mdashrich pink liquid, Martini glassware&mdashis undeniable bold. You don't order (or make) a Cosmo if you're trying to be low-key. It's an about-town kind of drink. And if you do happen to be mixing it in the privacy of your home, well, that sounds like one hell of a night to party solo. Some recipes call for citrus-flavored vodka, but unflavored vodka works just fine. Some prefer fresh lime juice to Rose's. Just note: Any comments about its "girly-ness" are outrageous liquor is nothing if not all-inclusive.

A Little Background

There are quite a few folks laying claim to the invention of the Cosmopolitan&mdashor rather, popularizing a Cosmo that was more palatable than the version that had popped up in the late '70s or early '80s. Bartender John Caine, who's often cited as the guy who made the Cosmo big, told Punch that the drink had ties to the gay community he himself first came across it in Cleveland and transported the recipe (vodka, triple sec, Rose's lime juice, and Ocean Spray cranberry juice) across the country with him to San Francisco in 1987, where it blew up. Another bartender credited with popularizing the Cosmo, Toby Cecchini, said he was shown a San Francisco version of the drink in 1988, found it disgusting, and rejiggered it for his bar in Manhattan. His version used Absolut Citron, Cointreau, fresh lime juice, and cranberry juice. There are more stories of people tweaking and disseminating Cosmo culture. Either way, the cocktail was fun, it was flirty, and drinkers were fanatic about it by the '90s. It's not so popular anymore, but then again, we as a society aren't as fun and flirty as we once were.

If You Like This, Try These

The Cosmopolitan was built on the back of the Kamikaze (vodka, lime, and Triple Sec) and the Daisy (gin or tequila or brandy, some kind of flavor enhancing liqueur, some kind of citrus) and the Cape Codder (vodka, lime, cranberry juice, and club soda). It's also reminiscent of a Side Car. If you're in the mood for a much-mocked cocktail of the past that's deserving of more respect, we can point you towards the Long Island Iced Tea or the Alabama Slammer.

What You Need

Here&rsquos what you need to do a Cosmopolitan justice, beyond what you might be able to dig out of the fridge or cupboard.

Cosmopolitan Drink Recipe

This easy to make Cosmopolitan Drink Recipe will quickly become one of your favorite homemade cocktail recipes!

Be sure to share this recipe card to your Pintrest wall so you have it handy anytime you want a homemade happy hour!

Helpful Tip: You can add a splash of club soda to make a fizzy version of this low calorie cocktail! I like serve it in a highball glass over ice when I do this.

This was another incredibly easy recipe to follow

This cocktail was also very easy to put together. Paige Bennett for Insider

The recipe was incredibly straightforward.

As my glass chilled, I combined everything in a shaker filled with ice, then shook it for about 20 seconds.


The Cosmopolitan is a very tasty cocktail. It is actually quite strong (around 25% abv) and not overly sweet. It gets its distinctive bright pink color from the single ounce of cranberry juice that’s added. This adds a slightly sweet and tart red fruit flavor to the cocktail that is structurally a vodka daisy. In fact, if made properly, a Cosmo taste more like a cranberry margarita than anything else and is just as strong. Sadly though it is a bit of a faux pas to order and is seen as being a “girly” drink with a promiscuous connotation associated with it. Again independent of history the Cosmopolitan cocktail is anything but that but it can’t escape the image it’s been given.

There really isn’t any best vodka to use with this. The whole idea about mixing with vodka is the spirit should be invisible to the other flavors and even most cheap to middle of the road vodkas taste fine. I just wouldn’t use any really expensive or nice vodka.

Frequently Asked Questions

The most common variation of the classic cosmopolitan recipe is to swap out white cranberry juice for the red. This cosmo variation is aptly named a White Cosmopolitan.

We don’t recommend using plain vodka simply because citron (citrus flavored) is not only the classic ingredient for a cosmopolitan, but because it tastes better. If you have plain vodka on hand and don’t want to hit the store, you can certainly use it, but grab some citron on your next store trip.

The perfect cocktail for those who like their drinks tart rather than sweet, the cosmopolitan is almost like a vodka-based margarita in its composition.

Cosmopolitan Cake

A popular libation is brought to layer-cake life with cranberry-infused layers sandwiching a tangy lime curd filling. Soaking the layers with Triple Sec adds moistness (and pleasure) to every bite.


  • 4 large egg yolks (reserve the whites for the cake batter)
  • 3/4 cup (170g) fresh lime juice
  • zest of 1 lime
  • juice and zest of 1 lemon
  • 1/2 cup (99g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1 1/2 teaspoons unsweetened gelatin powder
  • 8 tablespoons (113g) unsalted butter, softened
  • 1 3/4 cups (347g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon (14g) Triple Sec or other orange liqueur, or fresh orange juice
  • 4 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (283g) full-fat yogurt or whole milk, at room temperature
  • 2 tablespoons (39g) undiluted cranberry juice concentrate
  • 1/3 cup (74g) water
  • 1/3 cup (67g) granulated sugar
  • 3 tablespoons (43g) Triple Sec or other orange liqueur
  • 1 1/4 cups (248g) granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup (113g) water
  • 1/2 cup (149g) cranberry juice concentrate, undiluted
  • 1/2 cup (85g) meringue powder
  • 24 tablespoons (340g) unsalted butter, at room temperature
  • 1/2 cup (92g) vegetable shortening, or an additional 8 tablespoons (113g) unsalted butter, at room temperature, optional
  • 1 teaspoon vanilla extract
  • 2 drops red food coloring, optional


For the lime curd: Stir all of the ingredients together in the top of a double boiler set over medium heat. Cook for 15 to 20 minutes, until the mixture thickens enough to coat a spoon. Remove from the heat and transfer to a small bowl. Place a piece of plastic on top, touching the surface, to keep a skin from forming. Chill until completely set (2 to 3 hours, or overnight).

To make the cake: Preheat the oven to 325°F. Grease and flour two 9" round cake pans.

In a large mixing bowl, beat together the butter, sugar, vegetable oil, baking powder, and salt until the mixture lightens in color and texture.

In a separate bowl, combine the Triple Sec or orange juice, egg whites, and whole egg. With the mixer running at medium-low speed, slowly add this mixture to the butter/sugar mixture.

Perfect your technique

Cosmopolitan Cake for New Year's Eve

Add the flour and the yogurt or milk in three additions, alternating between both, until all are used. Scrape down the bowl and add the cranberry juice concentrate. Mix until the batter is uniform in color. For increased pinkness, add a few drops of red food color to the batter. Divide the batter between the prepared pans and level the top with a small offset spatula.

Bake the layers for 30 to 35 minutes, until the top springs back when lightly touched, and the edges just begin to pull away from the sides of the pan. Remove from the oven and cool in the pans on a rack. When cooling cakes for slicing into thin layers, we prefer to have them cool completely in the pan.

To make the soak: In a small saucepan, combine the water and sugar and cook over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and stir in the Triple Sec.

For the frosting: Combine the sugar, salt, and water in a medium saucepan, and bring to a boil, stirring occasionally until the sugar dissolves. Boil for 3 to 5 minutes without further stirring, until the syrup reaches 240°F, then pour the hot syrup into the bowl of a stand mixer fitted with a whisk.

Add the cranberry juice concentrate, then sprinkle the meringue powder over the liquid. Whisk slowly until the powder dissolves.

Increase the mixer's speed to medium and beat until the meringue powder mixture begins to get foamy, then turns white and increases in volume. Turn the mixer's speed to high, and beat for 3 to 4 minutes, until the meringue is thick and glossy looking.

Add the butter, a few tablespoons at a time, with the mixer running. The mixture will thin out and look a little curdled for a while don't let that throw you. Keep the mixer going and add the rest of the butter. If you want more frosting or are planning to serve the cake in a warm environment, beat in the additional 1/2 cup shortening or butter. The frosting will transform itself into a smooth, silky, fluffy mass as you go. If the buttercream just doesn't seem to be setting up, transfer it, bowl and all, to the refrigerator for 30 minutes to chill, then remove from the fridge and resume beating. (Cover the bowl while the buttercream is chilling.)

Add the vanilla and red food coloring, and mix until the frosting is uniformly colored.

To assemble the cake: If the cake layers have a dome on top, use a long, serrated knife to trim them level. If desired, split them horizontally to make 4 layers before soaking. Brush the trimmed side of one layer with 2 to 3 tablespoons of the soaking liquid, then place, trimmed side down, on a serving plate. Brush the second side (formerly the layer's bottom) with more soaking liquid. Once the liquid is absorbed, use a pastry bag and a 1/2" round tip to pile a band of cranberry buttercream around the outside edge of the bottom layer. Refrigerate for 10 minutes to allow the frosting ring to firm up.

Once the frosting ring is firm to the touch, fill the inside of the frosting circle with lime curd. Repeat the soaking process and invert the second layer on top of the first.

Once the layers are stacked, take a heaping cup of frosting and use it to cover the cake all over, top and sides, with a thin layer. It's OK if this looks messy this is called the crumb coat. Chill the cake for 30 minutes, for the crumb coat to firm up. Once you can touch it without leaving a fingerprint, give the cake another layer of frosting, using any leftover to decorate. Garnish with lime zest or slices, as desired. Chill the cake until 30 minutes before serving.

Store any leftover cake in the refrigerator, well wrapped, for several days.


  1. Egan

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  6. Telford


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