Since its creation, in 1849, the recipe for Cointreau remains simple, natural and almost unchanged since its creation. Its character and excellence lie in the careful selection and blending of sweet-and-bitter orange peels, to which the Master Distiller of the House of Cointreau , Carole Quinton, devotes all her passionate attention.
Cointreau is an aromatic feat and owes this impact to a complex blend of orange peel essences. Its flavour profile is a symphony of unexpected dualities: It has an instant freshness yet lingers on the palate, is a harmonious blend of nuanced notes yet remains intensely orange.
In cocktails, Cointreau serves as a flavour amplifier, helping reveal the other ingredients while bringing balance, depth, and freshness to the mix.
you may also like