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October 29, 2013
Using cointreau, you can serve this cocktail for your
Calories Per Serving
- 2 Ounces Cointreau
- 1 Ounce fresh lime juice
- 4 Ounces club soda or seltzer
Build all ingredients in a glass with ice. Stir briefly.
Garnish with orange peel and lime twist.
Calories Per Serving138
Folate equivalent (total)3µg1%
Have a question about the nutrition data? Let us know.
Bourbon sidecar cocktails + exciting news
My three year-old’s world is full of delight. The very changing of the seasons seems to amaze her. I envy her excitement over everyday sightings like stop signs or flowers. My own sense of surprise and wonder has faded somewhat, what with bills, schedules, and all that. But on the train, some of that wonder returns. Hurtling across the Susquehanna, seeing passing cities and industrial decay of all manner, or just catching a fleeting look at a herd of deer, are all quiet joys little surprises that keep my eyes glued to the train window.
I was on a train to New York, a city I hadn’t visited for two years, when the ding of an email drew my attention from the foggy, choppy Chesapeake Bay. This blog, this blog, is a Saveur Blog Awards finalist! In the category of Most Delicious Food! I was alone there on the train when I got the email and I did the only thing I could – send Brian a series of curse- and emoji-laden texts with hundreds of exclamation points. (Adulthood at its finest.) Needless to say, I was totally delighted. Sometimes I go long stretches wondering if my site is on the right track and getting this kind of news has me over the moon.
If you’d be so kind, head over to Saveur and vote for your favorite blogs (and I hope that includes us). The voting process requires quick registration, and after you can tick off your favorites (it’s a really great list this year, so you’ll find many favorites to endorse.) Then, let’s celebrate.
In fact, let’s celebrate with a drink. Bourbon sidecar cocktails with plenty of lemon are a refreshing way to bridge the still cold temperatures and our anticipation of actual spring weather. They’re also terribly simple, which is exactly what I want in a cocktail, especially when I’m dizzy with excitement. Bourbon sidecars are a slightly more laid back take on the classic Cognac variety. Ours is lemony and bright, and skips the traditional sugared rim. As far as triple secs go, Cointreau has the cleanest flavor, but any variety will work in a pinch.
Finally, this good news caught me a little off guard while on the road. I’m incredibly grateful to my good friends and hosts, Natalie of Golden Calf and photographer (and dapper hand model) Wesley Ham for their respective prop styling and photo assistance. If you’re looking for beautiful things or stunning photography, they’re your people.
There are many measures for leaving your mark on this world. Some are subjective, but others—like changing history to the point that a monument is named after you—are undeniable. Colonel Joe Rickey didn’t get a monument in his hometown of Washington, D.C., but he did receive a cocktail. And, as far as drinking legend is concerned, that’s just as good.
The Bourbon Rickey is a highball that was named for the Democratic lobbyist, who lived in the nation’s capital during the late 19th century. As the story goes, he was known to partake in beverages at Shoomaker’s bar. And, as Mr. Rickey favored drinks with zero sugar, he often requested a simple combination of bourbon and sparkling water. It’s easy to see how this simple duo could provide refreshment during the pre-A/C days of wearing suits all summer long.
One day, the bartender, a helpful chap named George Williamson, added freshly squeezed lime to the highball, and the Bourbon Rickey was born. The serendipitous trio walks the line between a Whiskey Sour (whiskey, citrus, sugar) and a Whiskey Collins (whiskey, citrus, sugar, sparkling water). It’s tart, dry, thirst-quenching and surprisingly balanced, even without a dose of sugar to tame the other ingredients. If you’re making one at home, choose your preferred bourbon for mixing. Fresh lime is nonnegotiable, and a good bottle of sparkling water will give the drink the proper bubbly bite.
The Bourbon Rickey is a historical drink to be sure, but the Rickey didn’t reach widespread appeal until the 1890s, when it was more commonly made with gin. That trend continued, and even today, the Gin Rickey is much better known among barkeeps and consumers. But let’s never forget its bourbon-spiked predecessor, which is not a riff, but the original.
It’s said that Joe Rickey grew weary of his cocktail outshining his political achievements. So, the next time you raise a Bourbon Rickey to your lips, remember the eponymous lobbyist behind it. And then maybe Google his achievements.
A Cucumber-Mint Rickey
Bright, refreshing flavors infuse this garden spin on a classic Gin Rickey.
A Cucumber-Mint Rickey
Source this refreshing cocktail in your own vegetable and herb garden.
Photo by: Image courtesy of Cointreau
Image courtesy of Cointreau
Talk about dream jobs. Kyle Ford runs the Manhattan cocktail consulting firm Ford Mixology Lab with his wife Rachel. I imagine blissful hours spent creating and testing new cocktail recipes, a process that sounds like a cross between an MIT lab and the living room of cocktail-happy detectives Nick and Nora Charles in the classic Hollywood Thin Man series.
Garden ingredients are, naturally, a source of constant inspiration for these cocktail scientists, including this refreshing Cucumber-Mint Rickey. The Fords' recipe substitutes the gin in the traditional Gin Rickey with Cointreau and adds an extra dose of garden goodness with mint and cucumber.
As occupants of a typically small New York City apartment, the Fords don’t have much of a garden from which to source fresh ingredients. So Kyle relies on the Union Square Greenmarket for inspiration where he finds fresh fruit and flowers to amp up cocktail recipes. Some of Kyle’s favorite flavor combinations include strawberries with basil cherries with sage or thyme and key limes with honey and mint.
“I've definitely tried out my fair share of odd ingredients in cocktails,” admits Ford. “ A lot were chef driven, especially when I tended bar at Rye in San Francisco, a bar known for its garden-to-glass philosophy. A chef friend of mine once stopped in with some black garlic. It was surprisingly cocktail-friendly. Sweet with an essence of tamarind.”
How to Drink Cointreau
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Cointreau is an orange liqueur that originates in France, and remains one of the most common brands of triple sec. It is regarded by some to be a category of liqueur of its own. While Cointreau is commonly found in cocktail recipes, it is also often consumed as an aperitif (pre-meal drink) or digestif (post-meal drink). Because of its usability in many cocktails, its distinct bittersweet flavor, and its reputation as one of the best brands of triple sec, Cointreau remains one of the most popular drink ingredients on the market today.  X Research source
Jun 29 Strawberry Basil Rickey Cocktail
With Independence Day around the corner, here's a delicious recipe inspired by the American Flag that you can make to impress your guests.
2.0 oz Cointreau
1.0 oz fresh lime juice
1 Strawberry hulled and quartered
2-3 basil leaves
3-4 oz Bette Jane's Club Soda
Muddle the strawberry and basil in the bottom of a glass. Add Cointreau and fresh lime juice with ice and top with club soda. Stir briefly. Garnish with a strawberry and basil leaf.
Home made Cointreau
I have taken the photos for this post ages ago, and I would have waited a bit longer if I had not seen KyotoFoodie's blogpost about Quince liquor . I find it interesting that some recipes are rather universal. In France, sour cherries are commonly used for making liquor ('cerises a l'eau de vie', my favorite!), and although we had quince in the garden, we never made liquor with it, instead we made jelly and paste with it. However I have tasted some Quince eau de vie in Strasbourg, and I consider it my favorite alcohool, it is so tasty!!
So in this post, I'll give you a recipe to make your own cointrea. You need
- 1 ORGANIC orange (or a few kumkat or a few smaller citrus)
- 1 preserve jar
- strong alcohol (eau de vie)
- sugar (1/3rd of the volume of alcohol)
- 1 bit of kitchen string
Pour the alcohool in the jar with the sugar, then suspend the fruit(s) above the alcohol - without direct contact - then place in a dark place for 3 months, that's it!
You can use the fruit(s) cut in little pieces in crepes or pancakes, it is delicious!
Wow, I never knew that making cointreau was this easy! Apart from the fact that you need to have a little patience! Thanks for the tips.
How fabulous - making homemade Cointreau!
this is really good to know I must try. I suppose you'd make Limoncello lemon liquor de same way. thx for sharing
. I've just made Limoncello. it came out fabulous.
But what I REALLY want o make is. Cointreau
You suggest "organic" orange – as opposed to "inorganic". – ..but is there a "best" kind of oranges? (for Cointreau) – I'm in Southern Cal and oranges are everywhere (just not in my backyard) – but is there a preferred kind of orange for this purpose.
(For my Limoncello I used Meyer lemons and Everclear 75.5%)
. I grated my lemons and let the result sit in the alcohol for a month – some say it's not necessary to wait that long, but that's fine with me. I also made sure the end result had 40% alcohol content and not less. it really is important in my opinion.
Thanks for any info about "best oranges".
How does the orange flavor get into the alcohol if they’re not in the alcohol.
Ive done it many times.
However, do not mix with water, it wil became white as milk
Best Cointreau recipes
No summer gathering would be complete without a chilled margarita in hand. Our classic recipe uses lime, tequila and citrussy Cointreau, shaken and served with the obligatory salted rim. Try our delicious variations and tasty twists to suit every taste.
Try our delicious Singapore sling featuring Cointreau, gin and brandy for a strong cocktail with a fruity hit.
Cointreau is mixed with white rum and banana in this tropical daiquiri recipe, best enjoyed on a hot summer day.
Impress fellow cocktail lovers and Cointreau fans at your drinks party with this fruity mai tai, a tropical and heady mix of rum, Cointreau, almond syrup and lime juice.
Channel sunny holiday vibes with this classic Spanish tipple. Serve up a jugful of this fruity mixture that guests can help themselves to. We love the combination of sweet fresh fruit, dry red wine and a dash of orange-flavoured liqueur. You can also swap the red wine for a crisp white for a lighter twist.
Cointreau, agave syrup, tequila and lime juice are all you need to make this citrussy frozen cocktail, perfect for a summer drinks party.
Cosmopolitan meets margarita in this fragrant and sophisticated cocktail, made with hibiscus tea, tequila and triple sec. Balance the tart flavour of the hibiscus tea with sweet triple sec and serve up this eye-catching, colourful drink.
Black russian with a twist
If you’re a fan of coffee in cocktails, our version of a black russian will be right up your street. Simply add in 1 tsp of Cointreau and a dash of bitters before mixing up this classic cocktail to give it a fruity edge. With just one step and three main ingredients, this tasty tipple couldn’t be easier.
The perfect seasonal menu.
Of course, no outdoor gathering would be complete without the food! Cut yourself a break by planning a simple, low-fuss menu inspired by the outdoors. Utilize a grill to put together everything from your salad and toasted crostini, to the main events—things like grilled tuna steaks or veggie burgers. Speaking of vegetables, spend time in your market’s produce section a week or two before the soirée, and choose only the freshest of ingredients for a menu that’s colorful, tasty and summer appropriate, too.
The Cointreau Rickey
I’m thrilled to be partnering with Cointreau–a liqueur with such incredible history!–on a couple of exciting upcoming events this fall and hosted my first soirée with the brand last week in San Francisco. I asked the team if we could combine happy hour with a mini photography class–two of my favorite pastimes–and Cointreau gladly made it happen! Guests were treated to the brand’s light and refreshing signature Rickey (ideal for SF’s current Indian Summer), decadent bites courtesy of Trick Dog (if you haven’t been it’s a must on the bar list), and food photography tips thanks to the talented Aubrie Pick (I’m ready for part 2!).
Cointreau is the “soul” of many classic cocktails including two of my personal favorites: the Margarita + Cosmopolitan (and now three: the Rickey).
I loved the effortless floral displays which gave the room that parisian true-to-the brand touch. In fact, I went on a bit of a scavenger hunt this past weekend for antique bottles to mix with the Cointreau bottles that I already own.
My drink of choice in the making
a refreshing Cointreau Cucumber Mint Rickey (additional recipes here )
Cointreau Cucumber Mint Rickey
Muddle the cucumber and mint in the bottom of a glass. Add Cointreau and fresh lime juice with ice. Top with club soda and stir briefly. Garnish with a cucumber wheel and mint sprig.
Thank you to Cointreau for a lovely evening (excited for more to come)!