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Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Édouard-Jean Cointreau. Their first success was with the cherry liqueur Guignolet, but they also found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875.
The sidecar is a cocktail traditionally made with brandy (usually cognac), orange liqueur (Cointreau, Grand Marnier, dry curaçao, or a triple sec), and lemon juice.It became popular in Paris and London in the early 1920s.
The liqueur was made by sun-drying the various orange peels. After at least 48 hours, they would begin distilling this mixture in copper pots. Lastly, they would put them through a third distillation, to purify the flavor. [8] In 1875, Cointreau created its version of triple sec and calls itself one of the most popular brands. [9]
For the drink: Fill a cocktail shaker with ice. Add the cream of coconut, tequila, orange liqueur, and lime juice. Shake for 10 to 20 seconds to chill thoroughly.
Orange-flavored liqueur; Served: Straight up: chilled, without ice: Standard garnish: Honeydew melon slice: Standard drinkware: Cocktail glass: Commonly used ingredients: 3 cl (1 part) Midori; 3 cl (1 part) cointreau; 3 cl (1 part) lemon juice; Preparation: Shake together in a mixer with ice. Strain into glass, garnish and serve.
We like adding a splash of orange liqueur like Cointreau for a little added sweetness and citrus flavor, but it can be left out or substituted for ¼ ounce simple syrup. Get the Ranch Water recipe .