Cointreau Triple Sec, Orange Liqueur, Essential Ingredient for the Original Margarita cocktail, 50cl

Product Information

Grand Marnier is classified as a Curaçao/triple sec hybrid, made from a mix of Cognac, distilled bitter orange essence, and sugar. It first appeared in 1880, and was originally called “Curaçao Marnier,” in reference to its high quantity of brandy.

Made with the finest Corsican Blood Oranges,with 30% abv.I had been eyeing this for a long, long time, and finally, got it for Christmas last year, from my in-laws (they know me so well). What are Blood Oranges? As the popularity of the Curaçao category grew throughout the 19th century, cheap imitations appeared, often including extra sugar to mask poor flavor. This led to the spirit becoming more closely associated with sweetness rather than orange flavor. Most drinks enthusiasts prefer to steer clear of modern-day, artificial Curaçaos in orange, blue, and green hues. Also, Triple Sec needs to get distilled three times, a so-called triple distillation process. "Sec" is a French term translating to "dry", but it's also the word for "distilled". So the Triple Sec literally means triple-distilled.Triple sec is a dry style of orange liqueur. Sometimes, however, it’s used to describe orange liqueur in general. What Type Of Alcohol Is It?

The orange liqueur that we know today, was created by Edouard-Jean’s son, Edouard Cointreau. The first bottles of Cointreau were sold around the early 1870s, but this original drink was deemed a little too sweet by its then biggest customers – the Brits. What followed was a drier version of the original, and it is this crisp liqueur that the world enjoys and loves today.

Did you know?

Oh man, they are right with the word “caress”. I am not a brandy drinker, but I didn’t let that stop me. 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 ] Made with tropical oranges that were planted by the Spanish, quality Curaçaos are typically sweeter than other orange liqueurs. They range in strength from 15 to 40 percent ABV. 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. Cointreau first medaled at the 1889 World’s Fair in Paris — an international exhibition that drew 32 million visitors. It also medaled four years later at the 1893 World’s Fair in Chicago, marking the brand’s first steps in gaining traction in the United States. The brand again appeared at the 1900 World’s Fair in Paris, attended by 50 million people, where it won multiple awards. Since its founding in 1849, Cointreau has received more than 300 international awards. Cointreau was a key ingredient in the first-ever Sidecar recipes. Cointreau is a premium product within the category of Triple Sec liqueurs. Triple Sec is a generic term for an orange-flavored liqueur that usually contains between 15% and 40% ABV. It's made with sun-dried bitter and sweet orange peels that get macerated for at least 24 hours before being distilled.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 Cointreau is produced at the Carré Cointreau distillery in Angers, France, where it has been made since its inception. Although the exact recipe is proprietary, fresh and dried sweet and bitter orange peels are steeped in beet liquor, which is then distilled twice in copper alembic pots. Unlike its competitor Grand Marnier, Cointreau is not aged. If you want to know more about this category of orange liqueur in general, you can read about Triple Sec here. Cointreau vs. Curaçao 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 Cointreau is tough to beat, and is still the gold standard for me. Combier is very similar to Cointreau, but to me isn’t quite as good, and it costs the same or more as Cointreau so why bother. Luxardo Triplum is cheaper and a solid product, but has orange blossom essence in addition to the orange peel maceration and you can taste it. There’s a floral element to it as opposed to the more straightforward orange taste of Cointreau, and it does come through in most mixed drinks I’ve tried it with. I like it paired with gin in something like a White Lady or Pegu Club, but not as much in drinks with dark spirits or a margarita. Not surprisingly if you know that Grand Marnier is a clear curacao blended with brandy, Grand Marnier produces a clear curacao (Cordon Jaune, “yellow cord”), but it’s only available in Europe and not in the U.S. Giffard Curacao Triple Sec is a very good product, but not much cheaper and tough to source in the U.S.; the same goes for Merlet Trois Citrus. Senior Curacao has a very good orange flavor, but is a little one note. Patron Citronge is relatively inexpensive and has a solid orange punch to it, but has a slightly artificial aroma and taste to it. Marie Brizard Triple Sec doesn’t have enough orange flavor for me as compared to Cointreau. The European version of Bols Dry Curacao is solid for the price, but the U.S. version isn’t very good, just like all the other cheap options (DeKuyper, Arrow, Leroux, etc.).

I love blood oranges, given a choice, they would be the oranges I’d eat all the time. But, their season is comparatively short and they are very seasonal, unlike their regular cousins, which one can find all year round. Blood oranges have a stronger and sweeter aroma and flavour, and their colour is simply to die for. I love them in salads, by the way. Curaçao is generally agreed to be the original orange liqueur. Created in the 19th century by Dutch settlers on the island of the same name, Curaçao is now both a brand and category name. Bols claims to be the first company to produce Curaçao; today, companies such as Pierre Ferrand also offer versions. The liqueur is traditionally rum-based, but modern iterations are also made with distilled grain spirits. In my post on D.O.M. Bénédictine, I mention the combination of Benedictine and Brandy, B & B by Bénédictine,a proprietary blend since 1937, that Ernest Hemingway is supposed to have “created”. So, given that Cointreau Noir has brandy in it, and I like Cointreau and Orange, I thought it might go well with the Dom. Lichine, Alexis; etal. (1987). Enciclopedia de vinos y alcoholes de todos los países. Barcelona: Ediciones Omega. p.236. ISBN 84-282-0776-3. The image above shows you one of my favourite easy drinks when I don’t fancy a glass of wine. It started out with simple Cointreau and Orange, a drink I discovered in my 20s. Adding DOM Benedictine to it was one of the best discoveries I made!

Sonja & Alex

Triple sec” is exactly what it means in French, “triple dry”, and contains less sugar than “sec” or “doux” curacaos; it doesn’t have to do with being triple distilled or the number of orange peel types used, which are commonly cited as the meaning for “triple sec”. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.