Cointreau is a brand of triple sec (an orange-flavoured liqueur) produced in Saint-Barthélemy-d’Anjou, France. It is drunk as an apéritif and digestif and is a component of several well-known cocktails. It was originally called “Curaçao Blanco Triple Sec”.
Cointreau is made with the peels of bitter oranges from the Caribbean, sweet orange peel from Spain, neutral alcohol and sugar.
The original version was much sweeter than the product that is sold around the world today. The drier version comes from the input of George Glendenning who told the Cointreau family that their product was too sweet for the British market. The current recipe comes from the changes made in 1923 to satisfy Mr. Glendenning.
Appearance: It’s clear, with a glaze that can be seen on sugar-rich liqueurs.
Nose: Fresh and zesty mandarin orange zest with a touch of naval orange oil. Deeper notes of other citrus fruits including lemons and limes. Faint honey aromas.
Palate: An intense explosion of zest driven oranges and lemons. Undertones of spices, nutmeg, cinnamon, and boiled sweets.
Finish: A dry finish. Drier than the taste for sure. Marmalade and spices.
Rarely consumed as it is, although it does work with tonic water. This is mostly used for cocktails or occasionally as an after dinner drink with ice.
Straight from The Mayor
As a triple sec (dry orange) it’s probably the biggest name out there on the market. I’m actually not a big fan. Despite the big brand name and the claim to a rich history, it’s still got the feel, taste, and texture of all other cheaper triple sec products. If you need a triple sec, there’s only one that’s worth bothering with – Rose Rabbit. Click here to go straight there.