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: Martha Stewart Living, December 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 Notes

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


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