A week ago, I was invited by a friend to go sip some Cointreau (pronounced ‘kwan-trou’) and find out a little more about it. It was a purely social event but I had so much fun, I thought heck, let’s just blog it anyway. Partly because it’s fun to not have obligations to blog about something, but want to do so for the fun of it. Partly so I’d remember a recipe or two of the cocktails mixed that day that passed pretty much in a blur after a while LOL!
The interesting bit was getting to meet also, the brand representative, who is a 6th generation Monsieur Cointreau. For some reason that amuses me. How many of us can walk up to a brand and say “My great-great-great-great-great-grandad created that!”
Cointreau is a clear liqueur distilled from a mixture of bitter and sweet orange peels and turns cloudy when mixed with water or when the temperature drops so, it’ll turn cloudy when water or ice is introduced. It’s really fascinating, if things like this fascinate you. It sure did me, because I was familiar with the square squat bottle but not familiar with the drink myself. There’re a couple of recipes I picked up below, if you’d like to whip something up for the festive season 😛
