It's hard to imagine modern life without alcoholic beverages. And now we are not talking about holidays or youth parties, which rarely do without an intoxicating drink. Alcohol is added to sauces and dressings, cakes, pastries and candies. Usually these are the most refined sorts of alcohol, giving a special touch and expressiveness to desserts.

Sweetness and hops in one shot

Liqueurs are traditionally considered women's spirits. After all, it is the ladies who sometimes do not like bitter and tart men's drinks like whiskey. However, you should not limit the area of \u200b\u200bliqueur consumption only to a bachelorette party - it is the various varieties of liqueur that contain most of the sweets or desserts with alcohol.

The reason lies in the special combination of sweetness and strength in them, as well as the richness of the taste, which give expressiveness to sweet dishes and emphasize the individuality of the dessert.

So, for example, coffee liqueur well emphasizes the taste of the famous tiramisu, cheesecake or plum pie will sparkle in a new way if you add egg liqueur to it, and Christmas fruit cake is simply unthinkable without Cointreau liqueur.

The orange miracle comes from France

Liqueur "Cointreau" was invented in 1875 in France by confectioners Adolphe and Edouard-Jean Cointreau. 26 years before the birth of the legendary drink, the brothers opened a distillery in a small French town, where they produced wild cherry liqueur.

For a very long time, their venture had no success, until in 1875 they received a crystal clear orange liqueur made from both sweet and bitter citrus fruits. This literally revolutionized the world of alcoholic drinks - within 10 years after the emergence of liquor, its sales grew to 800 thousand bottles a year.

Since 1989, the producer of the Cointreau liqueur is the Remy Cointreau enterprise, which owns the unique rights to the recipe.

A taste of the Caribbean and Brazil in one bottle

The composition of the liqueur "Cointreau" consists of two varieties of oranges - bitter from the Antilles and sweet, cultivated in Brazil, Spain and France. They are hand-picked and cleaned, the zest is carefully dried in the sun and only then sent to the factory.

In the factory, oranges are combined with alcohol obtained from the distillation of beets. The product is distilled twice in copper cubes. The resulting tincture is diluted with spring water and sugar syrup according to the proportions of the recipe. According to some reports, herbs are added to the Cointreau liquor after distillation, but whether this is true is not known for certain, since the recipe is a corporate secret.

The whole variety of "Cointreau"

There are three types of Cointreau liqueur. They are all made from premium quality oranges, but have a sweet-bitter ratio.

The classic Cointreau liqueur has a rich citrus taste and fruity aroma. It is he who is an ingredient for many popular cocktails.

Cointreau Blood Orange, or Cointreau Bloody Orange, has an even richer orange flavor than the classic version. It is made from the zest of red Corsican oranges.

Cointreau Noir has been produced since 2012, since the merger of the family business Cointreau & Cie and the Remi Martin concern. It is a mixture of liqueur and Remy Martin cognac.

Culture of use

"Cointreau" is a classic liqueur, and as such it is most often used as an aperitif and digestif - it is believed that a small amount before meals whet the appetite, and after meals it increases metabolism and improves digestion.

Cocktails with Cointreau liqueur are extremely popular. It plays well in almost all mixes with citrus fruits - they emphasize the depth and richness of its taste.

A small amount of "Cointreau" will play well in an orange blancmange or, of course, the famous Crepe Suzette pancakes are unthinkable without it.

Greetings from Paris

Crepe Suzette pancakes are a Parisian dessert with an interesting legend. It is said that the dish came about thanks to the awkwardness of the young assistant waiter.

In 1895, in Monte Carlo, the Prince of Wales, the future King Edward VII, passed by Cafe De Paris. The young beautiful girl Suzette traveled with him. The visit was unplanned, and of course, the entire staff of the cafe was very worried. Before serving your favorite royal pancakes, the young assistant waiter Charpentier Henri accidentally knocked over orange liqueur for dessert and they caught fire from the burning stove.

There was no time to redo the pancakes - the prince and his charming companion had already waited too long, and therefore the dessert was served as it is. Despite all the misfortunes, the royals loved the dish, and the pancakes were named after the young lady Suzette.

To make Crepe Suzette dessert you will need:

For the sauce:

• zest of one orange;
• freshly squeezed juice of 2 oranges;
• 1/2 lime zest;
• freshly squeezed juice of 1 lime;
• 4 oranges;
• 70 grams of sugar;
• 100 grams of unsalted butter;
• 20 grams of Cointreau liqueur.

For the test:

• 1 tablespoon sugar
• 4 eggs;
• 500 grams of wheat flour;
• 50 milliliters of rum or beer;
• 400 ml of milk;
• 50 g almond flour;
• 30 grams of melted butter.

Preparation:

1. Place all the ingredients for the dough in the mixer bowl and beat until smooth on medium speed for 4-5 minutes.
2. Set the dough aside for 20-30 minutes.
3. Remove membranes, pits and peels from oranges.
4. In a saucepan, combine the zest and juice of oranges and limes, sugar and butter. Bring to a boil and leave to simmer over low heat for 10-12 minutes.
5. Bake thin dough pancakes, wrap orange slices in them and put in a pan.
6. Drizzle over the resulting orange sauce and leave under a closed lid for 7-10 minutes.
7. Add liqueur to the pancakes and set fire.
8. When the Cointreau burns out, the dessert can be served with a scoop of vanilla ice cream.

Cocktails with "Cointreau" liqueur

Orange liqueur is very popular for making all kinds of alcoholic and low alcohol cocktails. If a fun party is expected, you should stock up on a bottle of Cointreau and try yourself as a bartender.

• B-52.

The cocktail was invented in Miami in 1955 and named after the American Boeing B-52 bomber.

Ingredients:

• 15 grams of Kahlua coffee liqueur;
• 15 grams of Irish Cream;
• 15 grams of Cointreau liqueur.

According to the reviews of the regulars of bars, this cocktail should be drunk quickly, and intoxication will not keep itself waiting long. Pour Kahlua into the bottom of the shot. Pour the cream liqueur in a second layer using a bar spoon. The last layer is orange liqueur. Set fire to and serve.

• "Cosmopolitan".

The second popular cocktail with orange liqueur after B-52.

Ingredients:

• lime juice - 10 ml;
• cranberry juice - 50 ml;
• "Cointreau" - 20 ml;
• citrus vodka - 40 ml;
• 200 grams of ice;
• slice of orange.

Mix two types of juice, liqueur and vodka and pour into a glass with ice. Decorate with an orange slice.

• "Lady Keeler".

Whisk in a shaker:

• liqueur "Cointreau" - 10 ml;
• mango juice - 30 ml;
• pineapple juice - 30 ml;
• gin and tonic - 20 ml;
• 1/2 peach;
• 1/2 banana;
• 1/4 mango.

Serve in a chilled glass, garnish with fresh strawberries.

• Classic sangria.

Another fairly popular cocktail. You will need:

• red wine - 120 ml;
• liqueur "Cointreau" - 20 ml;
• orange juice - 40 ml;
• strawberries - 40 gr;
• orange - 100 gr;
• a pinch of ground cinnamon;
• sugar syrup - 10 ml;
• lemon juice - 10 ml.

Cool cocktail glass. Put orange and strawberries in it. Mix the rest of the ingredients in a shaker cup. Add crushed ice to a glass and pour the cocktail onto it. Decorate with a cinnamon stick and a lemon wedge.

• "Coantropolitan".

This cocktail rounds out the leaderboard. It is also a must for connoisseurs of alcoholic mixtures.

• 50 grams of Cointreau;
• 25 grams of cranberry juice;
• 25 grams of lemon juice;
• a thin strip of orange zest.

Mix in a shaker, pour into a wide chilled glass and add the zest.

The liquor that conquered the world

"Cointreau" was born more than a hundred years ago and still does not lose its popularity. Its bittersweet orange flavor attracts confectioners and bartenders alike. Almost every person, sometimes without even knowing it, has already tried Cointreau liqueur in one form or another. According to the reviews of lovers of high-quality alcohol, it occupies one of the first places in terms of taste.

Cointreau - expensive, demanded and amazingly orange, this liqueur has amber clarity, high strength (up to 40 degrees) and a delicate, rich aftertaste. The taste has a perfect balance of bitterness and sweetness, which makes the drink not cloying. It smells exquisitely - flowers, fruits, wild herbs.

When added to liqueur water or ice, the real Cointreau immediately becomes milky - matte. This is how the ethers included in its chemical formula react to water.
Homeland - France, Angers.

Story

The Cointreau company, represented by two brothers, began producing alcohol in 1849. 25 years later, the son of one of them, Edouard, created a recipe for Cointreau liqueur, and a year later the drink saw its first fans. The drink, the label, and its unusual dark amber rectangular bottle were immediately patented. But the name Triple Sec White (or Blanco) Curasao had to be changed to Cointreau.

In 1989, the merger of the Cointreau and Rémy Martin companies took place - now the brand has passed into the hands of Rémy Cointreau.

21st century and modern advertising (the face of the company Dita von Teese, bottles for export to the States are decorated with the image of the Statue of Liberty, metal scrolls and Swarovski crystals) made the liqueur the best-selling liqueur
Types and varieties:
There are only two of them: the classic Cointreau (made according to the original, unchanged recipe) and the Cointreau Noir liqueur (a blend of classic liqueur and Remy Martin cognac).

The Cointreau fortress is reflected in the bottles in which it is poured. The most elite, expensive and famous is 40-degree alcohol, hidden behind dark brown glass.

Action on the body: increases appetite, gives peace of mind.

How to drink:

Cointreau with slices of watermelon photo.

1. In pure form (chilled or on ice) from liqueur glasses. Drink in one sip.

Liqueur is served before meals, as an aperitif. Cool before serving. A glass or glass is decorated with a slice of lemon / lime or a spirally cut zest from these fruits.

If they drink for dessert, then citrus or other fruits can be offered as a snack.

1. As part of cocktails. More than two hundred of them have been created. Among them you will find both drinks - longs and shots. The best are: cocktail "Margarita", "B-52", "White Lady", "Long Island", "Cosmopolitan", "Japanese shoe", "Smoothie", etc.

Different glasses can be used from cocktail dishes - "martinkas", "tumblers", liqueur glasses, etc.

Production secrets:

Speaking of Cointreau, it would be naive to believe that a company that has profited from its sale for almost 150 years will tell the world all the details of its production.

It is only reliably known that in the process of its creation, the zest of not quite ripe bitter oranges, dried in the sun, is combined with fresh zest of sweet oranges (in a secret proportion) and placed in alcohol for several days (a blend of grain and beetroot), after which, using copper stills , the resulting tincture is distilled twice. The "head" and "tails" are sent to other needs, and the "heart" of the distillate goes to the preparation of liqueur.

After that, the selected alcohol is diluted with spring water and sweetened with sugar syrup.

It is interesting that no one has yet reproduced an exact copy of Cointreau with all the simplicity of its production technology.

Cointreau at home:

Attempts to cook the famous Cointreau at home are always commendable, even if the vintage one only resembles the name. Besides - not like that, it does not mean at all - worse. And if you take into account the number of fakes sold, then even better.

They drink homemade liqueur, like the brand one - chilled - either in one gulp or in cocktails.

Drinks are perfectly stored without cellars.

P.S. Replacing vodka with white rum in recipes gives great results, but increases the cost of homemade liqueur.

Cointreau at home

Prepare:

• vodka - 1 liter
• oranges - 3 pcs.
• lemons - 1 pc.
• sugar - 1 glass
• bay leaves - 2 pcs.
• black and allspice - 3 peas each
• red pepper - a pinch

You need to cook like this:

1. Cut the zest from citrus fruits and mix it with spices and sugar in a 1.5 liter container.
2. Pour in alcohol, close and shake.
3. We keep the future liqueur in the dark for 5 days (but it is better to remove the laurel leaf after 2 hours), filter and pour it for tasting. We pour it into glass containers for storage.

Liqueur Cointreau (recipe)

Prepare:

• vodka - 0.7 liters
• oranges - 4 pcs.
• cinnamon - 1 stick
• sugar - 2 glasses (no slide)
• water - 2 glasses

You need to cook like this:

1. Cooking syrup: pour sugar with water, bring to a boil, and then simmer until thickened (with constant stirring).
2. Remove the syrup from the heat and immerse the cinnamon in it.
3. Cut strips of zest from the oranges, and squeeze the juice from the pulp. We mix both juice and zest with syrup.
4. After the mixture has completely cooled down, pour it into a glass container with a volume of 2 liters, pour in alcohol there, close and keep in a dark place for 3 days.

The resulting drink is passed through a gauze and cotton wool filter, bottled, kept for 7 days and treated to guests.

This orange peel-flavored liqueur amazed the whole world and today it is added to the most popular cocktails such as Margarita and Cosmopolitan. The drink has been made in France for several centuries and today it is held in high esteem by all bartenders. It is most often added to cocktails because of its rich taste and high strength. But some fans of the liqueur drink it neat, with ice.

The drink began to be produced in 1875, since then it began to gain popularity not only in Europe but throughout the world. The Cointreau family owned a distillery and one of the brothers developed his own recipe. As then, and today, the liqueur is produced by the same company according to a special recipe. Cointreau differs from other orange liqueur in its strength, which reaches 40%. Other liqueurs from the Triple Sec category have a lower strength, only 20-25%.

Cointreau is made from distillate (beetroot), it is infused with orange peel. Unlike other liqueurs, it is transparent in color and contains a small percentage of sugar.

How to drink Cointreau at home?You can make cocktails based on it, all recipes you will find in our blog.

You can also drink pure liquor, with ice. Cointreau is in more than two hundred cocktails! It is one of the most popular liqueurs among bartenders around the world!

In its pure form, few will dare to drink liquor, since it is strong enough and, moreover, has a rich taste. The best option is to add crushed ice to the glass.

The drink goes well with juices, especially with citrus fruits. We advise you to combine it with orange, lemon, grapefruit juices. Adjust the proportions yourself, depending on your preferences.

Serve liqueur warm or chilled? We advise you to chill the drink to a temperature of 3-6 degrees. This temperature helps the drink to develop its flavor and aroma.

During meals or after? Cointreau can be served just like that, regardless of the meal. It is also served as an aperitif, digestif. Drinking a drink while eating is bad taste. You need to drink in small sips, not in one gulp.

Liqueur Cointreau: which utensils to use?

If you drink it neat, use liqueur glasses or cognac glasses (if you add ice). If you are mixing it with juice or preparing a cocktail, cocktail glasses, glasses will do.

What to drink with Cointreau: an appetizer

It is not served with heavy fish, meat or vegetable main courses. Since liqueur belongs to dessert drinks, it is customary to serve it with light desserts, sliced \u200b\u200bfruits, berries, cakes ... If you wish, you can serve a fucking cut. Liqueur and cocktails based on it can be served without appetizer.

How and with what to drink Cointreau liqueur? Now you know how to properly consume this rich citrus drink. Which method do you like best from the presented ones?

Liqueur "Cointreau" has been in constant demand for a century and a half. Unusual tart orange taste with a delicate herbal aroma and beautiful amber color make it indispensable for making cocktails. Learn how to drink and try to make delicious Cointreau cocktails according to the suggested recipes.

In the article:

How to drink Cointreau liquor

Since the end of the 19th century, Cointreau liqueur has been used as an aperitif in men's society as a strong alcoholic drink among representatives of high society. The recipe for the drink is kept in the strictest confidence, and no one can repeat the unique combination.

liqueur Cointreau

Both varieties of liqueur sold on the modern market, "Classic" and "Mixed with Remy Martin Cognac" are consistently among the ten best-selling drinks in the world. The liqueur has gained popularity for its unusual combination of strong alcohol and mild citrus flavor. True connoisseurs of alcoholic beverages consume it slowly, enjoying every drop, the aftertaste is revealed gradually: citruses and herbs give a feeling of freshness, and only after a while does the burning effect of alcohol manifest itself.

Connoisseurs of the exquisite taste of this refreshing drink have noticed that you need to drink it in small sips, without haste, from tall glasses, pot-bellied cognac or wide glasses intended for cocktails. It all depends on the form in which Cointreau liquor is drunk. Liqueur is traditionally used:

• Undiluted from small cognac glasses.
• Diluted with highly carbonated mineral water with soda.
• With ice cubes added, sip slowly as the ice thaws.
• As part of cocktails.

Cointreau liqueur is included in more than 250 cocktails. Its bittersweet flavor is perfectly complemented by whipped cream, fruits, berries and juices.

In the first years after its appearance on the market, liqueur was consumed by exceptionally wealthy men as a strong drink, but over time it began to be included in the drinks that women prefer. Since the early 1930s, ladies accompanying their men in elite establishments began ordering the White Lady.

White lady

A little later, a recipe for the world famous "Margarita" was invented. And finally the list of the most popular cocktails with Cointreau liqueur was replenished with the names "B-52" and "Cosmopolitan". Cosmopolitan's rating climbed even higher when world famous singer Madonna admitted that she prefers this particular cocktail.

It should be warned that the presence of natural essential oils in the composition of the liqueur changes the color of the drink; when ice blocks are added to it, it acquires a milky hue. Therefore, do not be alarmed when a cocktail of an unusual appearance is brought to you, the unique taste will remain the same magnificent and rich.

In order for the drink to cause only positive emotions, it is advisable to drink it with the following appetizers and desserts:

• Any exotic fruit such as lemon, lime, grapefruit, banana, kiwi, pineapple.
• Apples, cherries, cranberries, grapes familiar to us.
• Thinly sliced \u200b\u200bcheese.
• Chocolate or chocolate products.
• Cakes, desserts or pastry sweets.

With what to drink Cointreau cognac infusion, your imagination will tell you. The only thing to keep in mind is that the drink is noble, so the appetizers must match their exquisite cutting and serving.

Cointreau cocktail recipes

Having this drink in your home bar, you can turn an ordinary festive evening into an enchanting party. Liqueur can turn your head, especially if you properly prepare popular Cointreau cocktails on its basis.

Shots

A shot is a portion, the volume of which does not exceed 50-60 ml. The name is translated from English as "shot", which means that the portion has a high degree and is designed for quick intoxication. Shots are served in small glasses or stacks. The most famous recipes:

Royal Flush. It is prepared in this way: ginger syrup (10-15 ml) is poured into a glass, liqueur made on the basis of red grapefruit (10-15 ml) is placed on top, freshly squeezed lemon juice (1 tsp) is added, 10-15 ml is poured liqueur Cointreau.

Royal Flush

Jellyfish. This shot is prepared as follows: a layer of Cointreau (no more than 15 ml) and any absinthe (vodka, cognac) is placed on 20-25 ml of a viscous liqueur with cocoa, the final touch will be 4 tsp. Irish cream.

Chiwawa. A hot cocktail in the truest sense of the word. Even following the cooking process is a pleasure. Bartenders first pour 20 grams of Cointreau, add the same amount to it and set it on fire. A piece of sugar is quickly put on the fire, which turns into caramel and slowly settles to the bottom of the glass. You can use it when the sugar is at the very bottom. If the edge of the pan is very hot, cool it with a regular ice cube.

Ladies' Cointreau cocktails

Ladies' cocktails with Cointreau are prepared according to the following recipes:

Red bubbles

Red bubbles. You don't need to be a bartender to make this cocktail. It is enough to pour ice cubes into a tall glass and pour them in equal proportions with Cointreau and grape juice (preferably red varieties). Sometimes a tonic is added to the recipe, but this is not necessary.

Cosmopolitan

Cosmopolitan. All ingredients must be thoroughly mixed in a separate bowl. For a cocktail, you need 40 grams of vodka, 20 grams of Cointreau, 30 grams of cranberry juice, 35 grams of lime fruit cut into slices, an orange slice and 200 grams of ice cubes. To the main composition, you need to add juice from half a lime. Serve in a chilled glass.

Cosmopolitan white

Cosmopolitan white. In a separate bowl, mix 30 grams of vodka and 15 grams of Cointreau and lemon juice each. Serve in chilled wide glasses.

B-52. Served in tall glasses in beautifully arranged layers. Pour 15 grams at the bottom, put 15 grams of Irish cream in the second layer, the final layer - 15 grams of Cointreau liqueur.

Solar dream

Sunny dream. For sweet lovers, this recipe is ideal. In a blender, mix 50 grams of ice cream, 20 grams of Cointreau, 20 grams of fruit syrup and 100 grams of orange juice. Serve in a wide glass, garnish with a cherry, cranberry or mint leaf.

Caipirinha

Caipirinha. Pour 40 grams of Cointreau into an ordinary tall glass, add a few slices of lime and finely crushed ice to it.

Cointropolitan

Cointropolitan. In a separate container, mix 50 grams of Cointreau, 25 grams each of cranberry and lemon juice, then pour the mixture into a wide chilled glass and add a ribbon of lemon peel, twisted into a spiral.

The most "killer" cocktails with Cointreau liqueur

Kamikaze

Kamikaze. Mix 20 grams of Cointreau, 40 grams of regular vodka and 10 grams of lemon juice in a separate bowl and shake well. Serve in a chilled wide glass.

Lady killer

Lady killer. The name sounds threatening, but the cocktail itself is easy to drink. To prepare it, you need to put in a blender 10 grams of Cointreau, 30 grams of mango and pineapple juice, 20 grams of gin and tonic, half a peach, half a banana, ¼ part of a mango, beat until smooth. Serve the cocktail in a chilled wide glass. You can use fresh strawberries as a dessert.

Stroller. The first sensation of mild taste is very deceiving. After a short period of time, alcohol will take effect. To properly prepare this cocktail, you need to mix in a shaker 1 part Cointreau (15 g), 2 parts brandy (30 g) and 5 grams of lemon juice. Add crushed ice to them, strain through a fine sieve. Serve in piles with half a lime wedge.

Most of the recipes are approximate. You can experiment with ingredients, add fruit, syrup or alcoholic drinks to your taste. Enjoy the aroma and exquisite delicate taste of cocktails based on Cointreau liqueur.

Noble orange liqueur with exquisite taste - Cointreau, widely popular... This drink contains aromatic esters and, when consumed in moderation, improves mood, improves the functioning of the stomach and intestines, treats bleeding gums, and has an anti-inflammatory effect.

But at the same time, like any other alcohol, it is prohibited for pregnant and lactating women, persons under 18 years of age and with allergies to citrus fruits.

Cointreau is a transparent orange liqueur with a strength of 40C from the French company Rémy Cointreau. The drink is made from two types of oranges - bitter and sweet. Which gives it an unusual taste, starting with sweet notes and ending with an orange burst.

Orange peel is sourced from Brazil, the Antilles, Spain and southern France. It is infused in alcohol for several days, then distilled twice and mixed with spring water with sugar. Poured into branded amber glass bottles, the design of which has not changed since 1885.

There are several types of this alcoholic drink:

• Classic zest.
• Noir - blend with Remy Martin cognac.
• Orange Blood - from the zest of red oranges from the Dagger.

Liqueur is drunk both in pure form and in cocktails. Pure Cointreau is poured into cognac glasses. Dilute degrees with tonic, soda or ice.

Reference. With the addition of water or ice, the real Cointreau changes color to milky white, preserving its taste. This is due to the high content of essential oils in the drink.

Simple cocktail recipes: how and with what to drink

Orange liqueur is included in the recipe for over 250 cocktails. Its sweet and sour notes on the palate go well with nectars, fruits and cream. Served with exotic fruits (banana, grapefruit, pineapple, kiwi) and with more familiar snacks (cheese, chocolate, cranberries, apples, cherries, grapes).

Council. Liqueur is best served as, because it aids digestion.

Shots

Portion cocktails for one sip. Served in 50-60 ml glasses. The peculiarity of shots or shooters is that they are designed for quick intoxication and a pleasant aftertaste that liquor gives.

Council. Puff shots of several liqueurs, spooned into a glass. So the drinks do not mix with each other and the cocktail will retain its beautiful "striped" appearance.

• Royal Flush. Layered shot of lemon juice (1 tsp), equal parts ginger syrup, red grapefruit liqueur and Cointreau. First comes ginger syrup, then grapefruit, then juice and liquor.
• ChiwawaIs a cocktail for the brave. Pour Cointreau on the bottom of the glass, tequila on top. Light the alcohol and melt the brown sugar in it, which should settle in drops at the bottom of the shot, and the cocktail is ready. To avoid burning your lips, run a piece of ice around the edge of the glass.

• Jellyfish - an unusual shot both in taste and in appearance. Consists of thick cocoa liqueur (20-25 ml), a layer of Cointreau (15 ml) and (cognac, vodka can be used). Add 4 tsp on top. Irish cream.
• Cherry Biar. Consists of vodka (15 ml), Dr. Peper soda (20 ml), Cointreau (15 ml), cherry brandy (10 g), honey (1 tsp). Pour mixed vodka with honey, brandy and liqueur in layers, top with soda.
• Lost. The composition of this cocktail will knock out the most persistent. In a shaker mix 20 ml each of Absinthe, Sambuca, Jagermeister, Baileys, Cointreau, Kahlúa and serve in a small glass with ice.
• Mirage. Bright flaky cocktail. Jägermeister (20 ml) is poured into the bottom of the glass, followed by mint liqueur (15 ml), Baileys (15 ml), orange liqueur (15 ml).
• B-52. Delicious, beautiful and quick shot of three ingredients in equal parts: Kahlua, Baileys and Cointreau coffee liqueur. We set fire to and drink a shot.
• Woodpecker (Hakkespett). Take equal amounts of orange liqueur and Green Chartreuse, pour in layers into a stack. Set fire to the top layer, lick your palm and cover the glass. Bring it to your mouth and slowly removing your hand, inhale the smoke and drink a cocktail.

Liqueur looks beautiful in shots and softens the taste of other ingredients.

Most likely you will also be interested in:.

Watch the video how you can make Cointreau liqueur at home:

For girls

Women's cocktails made from orange liqueur should not so much intoxicate as please the eye and taste. Their main ingredients are fruit nectars, soda, tonic. Reduce the degree and with ice cubes.

• White Lady. Consists of Cointreau (20 ml) whipped in an ice shaker with 40 ml gin. A slice of lemon is added to the glass.
• Cointreau Teese. An original purple cocktail made from whipped together Cointreau (40g), apple juice (20g), purple Monin syrup (15g) and lemon juice (15g). The mixture is beaten with ice cubes and poured into a glass wiped with ginger along the rim. Decorated with violets.
• Crimean cocktail. Take dry white wine (60 ml), Cointreau (15 ml), soda (30 ml), juice of half a lemon. Mix alcohol in a shaker with ice and pour into a glass. Add remaining ingredients.
• African breeze. Put crushed ice in a glass with cane sugar rim, pour orange liqueur (25 ml), Baileys (50 ml).
• Barbarella. Whisk orange liqueur (50 ml) and sambuca (25 ml) with ice.
• Margarita. Mix Cointreau (20 g) with ice, tequila (40 g), lime juice (10 g). Pour into a glass decorated with a salted rim and a lime wedge.
• Cointreau Fiz (Cointreau Fizz). Combine lime juice and Cointreau, then add soda (tonic). Garnish with zest.
• Sidecar (Sidecar). Consists of whipped together Cointreau (20 ml), lemon juice (1 tablespoon), cognac (40 ml). Served in a glass with a sugar rim.

• Cointrotini (Cointreautini). A simple yet elegant cocktail made from a mixture of Cointreau and the juice of half a lime. Pour into an ice glass.
• Red bubbles. Consists of Cointreau (40 g), grape juice (50 g) and tonic.
• Sunny dream. More time consuming, but so delicious drink. Combine ice cream (50 g), orange liqueur (20 ml), peach syrup (20 ml) and orange juice (100 ml) in a blender. Mix and serve in a tall, short stemmed glass.
• Lady Keeler (Lady Killer). The formidable name hides a mild taste. In a blender, combine Cointreau (10 g), pineapple and mango juice (30 g each), half a peach and a banana, and a quarter of the mango. Serve with strawberry chunks.

Reference. The closest to Cointreau orange liqueur are Curacao and Grand Mariniere liqueurs. They can be used as a replacement.

For men

These are strong aperitifs with a rich taste. Interestingly, Cointreau was originally created specifically for such cocktails and only later they began to add it to lighter drinks.

• Kamikaze. Mixture of Cointreau (20 ml), with vodka (40 ml) and lemon juice (1 tablespoon). Mix the ingredients in a shaker and pour into glasses.
• Sheffield vodka. The composition of the drink is dominated by vodka (60 g), mixed with orange liqueur (1 tsp) and lemon juice (20 g). Serve in a glass with "frost".
• El Presidente (El Presidente). Shake light rum (50 ml), dry vermouth (10 ml), Cointreau (10 ml), the same amount of fresh lemon juice, grenadine (1 tsp), angostura (3 drops) with ice.
• Delta sunset (Delta Sunset). Mix in equal proportions Triple Sec, Cointreau and lemon juice in a shaker with ice.
• Fluffy dog (Fluffy Dog). Shake equal parts orange liqueur and Baileys. Served with crushed ice.
• Purple devil. In equal proportions, combine triple sec, orange liqueur, almond amaretto in a shaker. Pour into a glass, add cranberry juice and 7 Up.
• Tampico. Pour Cointreau into a glass with ice, the same amount of campari, a couple of drops of lemon juice. Tonic to taste. Stir and decorate with orange zest.

• Manowar (Man O 'War). Combine bourbon (50 ml), orange liqueur (a couple of drops), sweet (3 tsp) and lime juice (1 tbsp) in a shaker with crushed ice.
• Scottish cobbler. Scotch whiskey (50 g), Cointreau (10 g) and sugar syrup (6 drops) pour into a glass with ice. Garnish with an orange wedge and mint.
• AK-47. Mixed with cognac, vodka, gin, orange liqueur, bourbon, light rum, whiskey and lime juice (10 grams each). Can be diluted with soda.
• Vermut tripple. A mixture of white vermouth and gin (30 ml each), Cointreau (15 ml). Mix without ice, served with a slice of orange and lemon.
• Rhine Gold. Gin (25g), Cointreau (15g), Campari and White Vermouth (10g each). Mix in a separate glass and pour into a cocktail.
• Singaporean sling. A mixture of gin (30 g) and cherry liqueur (1 tablespoon), pineapple juice (120 g), lime juice (15 g), Benedictine liqueur (10 g), Cointreau (10 g), grenadine (10 g), beater Angostura (3 drops). Mix with ice and serve in a tall glass.
• Bulldog is funny. In a shaker, mix half a lemon, a peach, a couple of mint sprigs with sugarcane syrup (1 tsp). Add bourbon (60 g) and Cointreau (20 ml), ice. Shake it, filter it into a glass with crushed ice. Decorate with a sprig of fresh mint.
• Balalaika. Take equal parts vodka and lemon juice, and half the amount of Cointreau. Pour all ingredients into a glass with ice, garnish with lime.

These are not all cocktails that include Cointreau. It goes well with tequila, brandy, rum, vodka and absinthe.

This alcoholic drink has a long history and has earned the love of gourmets not so much by advertising, but by its unique taste properties. The aroma and astringency of orange goes well with other drinks, as well as ice cream, desserts, pastries and poultry.

Lime cocktails:

Try a combination of sweet and tart-bitter taste and, perhaps, you will become another fan of this wonderful alcohol.

Best snack for Cointreau

• chocolate,
• cranberry,
• apples,
• cherry,
• grapes;

An appetizer is suitable in this case exactly the same as that goes with wine, preferably more sweets, fruits and berries!

The nuances of Cointreau

• Liqueur has a high strength, it whets the appetite, so it is often served before a meal as an aperitif.
• At the same time, the drink is cooled to 5-6 °, in a warmer version, citrus notes are revealed too brightly, which makes it difficult to fully enjoy the richness of taste.
• It is customary to pour it into special liqueur glasses and drink it slowly, in small sips, savoring and enjoying.
• If it looks too strong in its pure form, it can be thinned. It is best to use natural grapefruit or orange juice for this purpose, the proportion of fresh juice to liquor is chosen to your taste. Allowed to be consumed with ice.
• An interesting feature, in contact with cubes of frozen water, Cointreau changes color to milky blue or opal. This is due to the large amount of essential oils in the composition and is an excellent test of the authenticity of the liquor.

Liqueur goes well with any other alcohol, it is not customary to mix it only with Scotch whiskey... It is also served in martini glasses, tumblers, and as part of cocktails, it is served in cups, collins, highballs, into which a straw for drinks is certainly inserted. Slices of fruit are used for decoration: lime, orange, carom, mint leaves, sugar edging of the side of the vessel, various berries, decorative umbrellas.

How to make the right choice

When buying this expensive liqueur, you should beware of counterfeits, of course, the author's container complicates the process of making a counterfeit, but vigilance will not hurt:

1. It is worth choosing a drink in stores with an impeccable reputation.
2. Too low a price is a reason to think.
3. The labels should be straight, and all inscriptions on them should be clear, easy to read.
4. The original product should not have any traces of glue on the bottle, deformed cork or chips.
5. Liquor liquid cannot contain sediment, flakes, it must be absolutely transparent, without any blotches and floating objects.
6. After chatting the bottle, you will notice that the contents are not watery, but viscous.

A thorough examination of the bottle will not take much time, but it will avoid disappointment from the purchase and poisoning with low-quality ersatz.

Product history

The authorship belongs to the confectionery brothers from France. Their first creation was a drink that is still loved by connoisseurs of fine alcoholic beverages, Guillon liqueur. Its unusual taste was achieved by using sweet and sour cherries. But the next idea of \u200b\u200bAdolphe and Edouard-Jean Cointreau exceeded all expectations and has not lost popularity since 1895.

Today, the original recipe is kept in strict secrecy, and the right to own it and release the liqueur belongs to the Remi Cointreau alcoholic beverage concern. For those wishing to see how Cointreau was born, guided tours of the workshops are held. Sweet varieties of oranges are brought to the plant from the southern part of France, sunny Spain, Brazil, and bitter ones - from the shores of the Antilles. The exact proportions are a trademark.

The original name of the drink sounded like Triple Sec, but later it was necessary to rename it to Cointreau in order to avoid difficulties with obtaining a patent.

Large-scale popularity campaign

It is assumed that the zest of prepared oranges is infused with beet alcohol, after which the tincture undergoes double distillation, which allows it to be purified from all harmful impurities and to achieve extraordinary purity of the product by removing the "head" and "tail". The middle fraction is brought to the desired taste and strength by adding sugar syrup and spring water. It is not known for certain whether any herbs are used.

The original version of Cointreau liqueur is soft, sweet with a rich citrus aroma. Later, a more brutal composition called Cointreau Noir appeared, in which Remy Martin cognac was added to the liquor.

The popularity of the drink was given not only by its taste, but also by a large-scale advertising digging, quite bold and provocative for those times. The best designers worked on the image of the liquor, its promotion to the masses, popular models and actresses were involved, and their images in the advertisement of the drink looked bold and erotic. Since 1898, advertising posters of Pierrot liquor have appeared. The fairytale hero changed his image on them from always sad and melancholic, to rather joyful and slightly intoxicated.

Especially for this product, its creators patented a special bottle. Such a container is aimed at solving two problems at once: firstly, it emphasizes the originality of Cointreau and protects the consumer from counterfeiting, and secondly, it creates an image of an elite drink for a certain class. A bottle was developed especially for import to the USA, which depicts the Statue of Liberty, with a scattering of Swarovski crystals.