Cointreau Hops by Steve Leong of Bitters and Love - Singapore #cointreau #cocktail #drinks #cointreaulimeandsoda #drinkoftheday #drink #libation #libations #instadrink #mixology #bar #cocktailbar #mixologist #bartender #party #drinkoftheweek #drinkofthenight #drinksofinstagram #fun #instalike #photooftheday #instagood #like #beautiful #instadaily #awesome #love #beautiful #picoftheday
“I can create special memories of a place when I buy a gift in Paris — I always remember the moment. I tend to indulge more in Paris, so the things I buy are usually more extravagant than usual. Plus, everyone loves a gift from Paris.”
Adding the final touch to this Strawberry Basil flavoured Cointreau Fizz #cointreau #cocktail #drinks #cointreaulimeandsoda #drinkoftheday #drink #libation #libations #instadrink #mixology #bar #cocktailbar #mixologist #bartender #party #drinkoftheweek #drinkofthenight #drinksofinstagram #fun #instalike #photooftheday #instagood #like #beautiful #instadaily #awesome #love #beautiful #picoftheday
Craving Cointreau: France’s orange-infused spirit is your best bet for margaritas, sidecars — or sipping straight
By Lisa Kadane
The Calgary Herald
March 10, 2014
In the lobby of the Cointreau distillery in Angers, France sits a large container filled with nothing but dried orange peels. Hailing mostly from Spain, some are green-bronze in hue, while others appear orange-pink in their desiccated, withered state.
I take a leathery peel, snap it in half and breathe in a sharp, bittersweet aroma that smells of the enticing essential oils that spray from an orange’s skin as you peel it. This, explains Cointreau master distiller Bernadette Langlais, is the secret to the spirit’s intense flavour: the greenish peels aren’t yet ripe and thus bitter, while the ruby-hued peels are sweet.
“Using two peels gives Cointreau its complexity. It obtains a balance between the two flavours. Bitter and sweet,” says Langlais, who personally selects peels for France’s famous 150-year-old orange-infused spirit by first smelling them, and then analyzing a sample in the Cointreau laboratory.
From there the chosen batches of dried bitter and sweet orange peels, along with fresh sweet rinds, are macerated and distilled in burnished red copper stills that themselves resemble oblong oranges. When the fruit’s essential oils meet alcohol, sugar and water, the palate-pleasing result is Cointreau. Part sense and part science, the process has worked for over a century and has made the spirit a leader among triple-sec products.
Cointreau is again gaining the prominence it enjoyed at the turn of the last century and into the 1920s, when Parisian women sipped it over ice and cemented its place in Paris cocktail culture. Its inventor, Edouard Cointreau, knew that if the female style-setters in the City of Lights were drinking it, women around the world would clamour for it, too. After Dita Von Teese became Cointreau’s global brand ambassador in 2007, she helped usher it into the martini and rocks glasses of a new generation of female cocktailians.
Prior to my visit to the distillery, I had only a vague notion of why many bartenders consider Cointreau superior to triple-sec competitors as a key ingredient in their margaritas, sidecars or cosmopolitans. For starters, it’s pricier. It’s also French. Plus it has the coolest bottle; it’s square and amber-coloured, with a font that hasn’t changed since the label was created in 1875. But the bottom line is it tastes better. This I learn after touring through the distillery’s museum filled with Cointreau memorabilia, including a stylized poster of an orange wearing a chef hat and pouring Cointreau over fruit salad (yummy!).
Langlais invites our group of five female journalists to a blind tasting between four different orange-flavoured spirits. Our job is to name the one we like best.
The first is overpowering with its alcohol, clearing my sinuses and setting afire my palate. The second is cloying in its sweetness and almost tastes artificial. The third smells deliciously of oranges, pleasantly warms my mouth and vicariously transports me to a Spanish orchard. And the last, while lovely, doesn’t quite have the spirit-forward oomph of No. 3. With its citrus nose, natural taste and beautiful length, the third is the clear winner (it also happens to be the Cointreau).
We end the tour in the distillery’s modern bar where we each get a chance to create our own Cointreau cocktail. I opt for a sidecar (see recipe), a classic made-in-Paris cocktail named for the side-seat of a motorcycle. Fortunately, we ride the train — not in a sidecar — back to Paris, where more drinks featuring the spirit await at upscale bars around the city.
At the Saint James Paris we sip on Cointreau Fizzes (see recipe); refreshing patio thirst quenchers that complement the spirit with lime juice and lengthen it with soda water. The following day, tie-wearing mixologists at Hotel Prince de Galles mix up a number of Cointreau cocktails, from a minty Cointreau mojito to my spirit-forward favourite, Le Grand Paris (see recipe), a boozy blend of Cointreau, Calvados and a bitter orange-flavoured aperitif called Amer Picon.
Finally, Park Hyatt Paris bartender Pierre Massin shakes me up a celery margarita sour (see recipe) after I tell him I like tequila. The drink is frothy and sour, with a savoury hint of celery and a sweet orange kiss that seals its place as my new favourite cocktail-du-jour. Massin says he likes using Cointreau for its fresh taste, and notices more and more guests asking for it, along with other top-shelf spirits.
I’m not a Parisian woman, but I’m glad Edouard Cointreau’s prophesy about his creation’s global dominance came true. Whenever I’m craving Cointreau back in Canada, all I have to do is grab the chic square bottle in the liquor cabinet and leaf through my recipes — or head out to a Calgary watering hole that features the spirit on its top shelf.
Lisa Kadane is a Calgary-based features writer. Follow her.
Tours of the Cointreau distillery in Angers can be arranged by appointment and cost 10 euros per person.
Go to cointreau.com
1-1/2 oz Cointreau
Half a lime, quartered
Top soda water (3 oz, or to taste)
Into a hurricane glass squeeze the lime quarters, drop in. Fill the glass with ice and add Cointreau, then top off with soda water. Stir.
— Recipe courtesy Cointreau
1 oz Cointreau
1 oz Remy Martin VSOP cognac
1 oz freshly squeezed lemon juice
Orange twist garnish
Pour ingredients into a cocktail shaker with ice cubes, shake well, and then fine strain into a chilled martini glass or martini or coupe glass. Garnish with an orange twist.
— Recipe courtesy Cointreau
Celery Margarita Sour
1-1/2 oz Casa Herradura reposado tequila
1 oz Cointreau
Juice of 1 lime
1 celery stalk, diced
3 dashes celery bitters
1 egg white
Combine all ingredients except egg white in a cocktail shaker. Muddle celery then add egg white. Dry shake to emulsify egg, then add ice and shake again. Strain into a rocks glass with one large ice cube.
— Recipe courtesy Pierre Massin, Park Hyatt Paris
Le Grand Paris
2 dashes Peychaud’s bitters
1 oz Amer Picon
1 oz Cointreau
1-1/3 oz Calvados
Orange twist garnish
Combine ingredients in a cocktail shaker with ice and stir for 30-40 seconds. Strain into a rocks glass. Garnish with an orange twist.
— Recipe courtesy Christopher Gaglione, Hotel Prince de Galles
Suntory Australia will be launching Cointreau Noir, a new product that blends cognac with Cointreau, into local bars and bottle shops on April 1.
Cointreau Noir was created by master distiller Bernadette Langlais, who was inspired by an old recipe from the early 1900s for a Cointreau and cognac blend created by Edouard Cointreau, which was called ‘Majestic’.
Langlais’ version blends 70 per cent Cointreau orange liqueur with 30 per cent Rémy Martin cognac that was especially made for Cointreau. Her original recipe also includes macerations of nuts and almonds.
Alfred Cointreau, a 6th generation member of the Cointreau family who arrived in Australia this week for the launch of Cointreau Noir, told TheShout that Langlais had taken the original Majestic recipe and given it “a feminine and glamorous touch”.
Cointreau said the new product was crafted with several objectives in mind, including providing a product for lovers of single malt whisky and dark rum as well as making cognac more approachable for female drinkers.
“We also created Cointreau Noir to educate the American culture to neat or on ice consumption,” said Cointreau.
“We are looking forward to seeing the feedback from consumers and bartenders, which so far has all been good.”
He said he is also looking forward to seeing what type of cocktails local bartenders come up with using Cointreau Noir, as he highly regards the Australian cocktail culture.
“I think after a few months in Australia we will have very good [Cointreau Noir] cocktail recipes because I think the creativity of bartenders here is quite good.”
Khun Thump’s Orange Swing cocktail with Cointreau, Cointreau orange cream, peach schnapps, pineapple juice, cloves and mango ikura. Enjoy it at Perfume: Fragrance Bar and Aromatic Cuisine #cointreau #cocktail #drinks #cointreaulimeandsoda #drinkoftheday #drink #libation #libations #instadrink #mixology #bar #cocktailbar #mixologist #bartender #party #drinkoftheweek #drinkofthenight #drinksofinstagram #fun #instalike #photooftheday #instagood #like #beautiful #instadaily #awesome
Cointreau Fizz Cucumber Basil
5 cl Cointreau
2 cl fresh lime juice
3 cm of cucumber
4 fresh basil leaves
10 cl sparkling water
Muddle the cucumber dices with basil leaves in a cocktail shaker. Add Cointreau and lime juice. Fill with ice and shake until the metal tin is frosted. Strain into the glass over ice, and top off with sparkling water.
Alfred Cointreau is on his way to New Zealand, and guess what he saw in the plane’s cocktail menu… #cointreau #cocktail #drinks #cointreaulimeandsoda #drinkoftheday #drink #libation #libations #instadrink #mixology #bar #cocktailbar #mixologist #bartender #party #drinkoftheweek #drinkofthenight #drinksofinstagram #beautiful #picoftheday #bestoftheday #instamood #nice #instapic #instaphoto #photooftheday
Alfred Cointreau serves up cocktail for Paul
The great-great-grandson of Edouard Cointreau is in New Zealand promoting the launch of Cointreau Noir.
Alfred Cointreau falls into his role naturally as the Heritage Manager for the Cointreau brand.
It is the 27-year-old Frenchman’s first time in New Zealand and he is live in the studio to make a cocktail or two.