No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Brandy-Cointreau Syrup

Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.

  • Yield: Makes 1 1/3 cups
Brandy-Cointreau Syrup

Photography: Sang An

Source: The Martha Stewart Show, December Winter 2007


  • 1 cup sugar
  • 1 cup water
  • 1/3 cup brandy
  • 2 tablespoons Cointreau


  1. Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.

Cook's Note

Syrup can be refrigerated in an airtight container for up to 1 week.

Reviews (0)