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The original drink was called Triple Sec. However, with so many Triple Sec drinks flooding the market, in the early 20th century, the company got rid of the name Triple Sec and went with Cointreau. What is Cointreau made of? In 1849, the brothers Adolphe and Edouard-Jean Cointreau created their first liqueur and established the brand and distillery Cointreau. Cointreau uses the green peel of premature sweet and bitter oranges for their Triple Sec. After carefully selecting the oranges, they hand-peel and dry those peels in the sun for three to five days.
The official IBA recipes for the margarita, Corpse Reviver #2, and the cosmopolitan include Cointreau. [8] [9] When mixed with water, Cointreau exhibits the Ouzo effect. [ citation needed] Publicity [ edit ] If I could only have a single orange liqueur at my bar, it would probably be the recently released Pierre Ferrand Dry Curacao. It splits the difference between the two camps–it’s more “orange-y” than Grand Marnier, and richer than Cointreau due to the brandy base. Reply The orange peel is what makes Cointreau so special because it has more than one source, including South America, West Africa, Spain and North Africa, with varieties like navel, pera and salustiana. This is an interesting topic, as there is a lot of conflicting information (and misinformation) about orange liqueurs. Based on a few different sources (primarily Andrew Willett of Elemental Mixology, but others as well), I’ve come to gather that “curacao” was originally a designation for Dutch liqueurs using laraha orange peels (a more bitter type of orange that evolved from the Valencia oranges planted by Spanish settlers) from the island of Curacao. It then seems as the term morphed into nomenclature for orange liqueurs using any type of bitter orange, even those not using that specific type of orange peel for Curacao. Over the years, other types of orange peels have been used in curacao type liqueurs, especially the bitter Seville. Senior Curacao is apparently the only curacao liqueur still using laraha orange peels exclusively.
Cointreau is named after the family who created it; with the distillery being set up in in 1849 by 2 brothers, Edouard-Jean and Adolphe Cointreau, who were confectioners, by trade.
The base alcohol has a neutral flavor and is obtained from sugar beets. With 80 proof, translating to 40% ABV, Cointreau has the equal-proof Vodka in the US. I only came across this last month, and couldn’t wait to get my hands on it! Cointreau Noir is orange liqueur with French Cognac, and has an abv of 40%. In rare cases, it is also served neat. However, the aroma and taste of the liqueur in this case is particularly intense. If this is too much for you, you can also add ice cubes afterward to mute the flavors. Curaçao got its name from the Caribbean island of Curaçao, part of the ABC islands. Spanish sailors found the island and brought oranges with them because they wanted to make use of the Caribbean sun.Any drink that uses lemon or lime juice as a key ingredient (like a whiskey sour or Penicillin) can play with the flavors brought out in Cointreau, since it is drier than most triple secs and brings out the complex citrus notes. However, that first one wasn't the famous orange liqueur but a cherry liqueur called Guignolet. They expanded and produced liqueur from all kinds of fruit. Due to its high alcohol content, Cointreau won't turn bad. However, aroma and flavors will fade over time. Opened bottles will last for approximately two years and unopened bottles for around five years or up to ten years. The exact shelf life is hard to predict as this always depends on how the bottle is stored and many other circumstances that make it impossible to give a general answer to this question. History of Cointreau It is made with a combination of sweet peel (Citrus Sinensis) and bitter orange peel (Citrus Aurentium), pure alcohol (96%) water and sugar, resulting in an aromatic, sharp and slightly sweet spirit.
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