2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Coantro or Cointreau is a type of triple sec alcoholic beverage produced in France. In the world of good alcoholic beverages, there are several symbols whose quality remains not subject to time and changes in the world. With its inimitable delicate aroma and incredible orange flavor, cointreau definitely ranks among them.
History of coantro
The story of the emblematic coantro began in the late 1840s in Angers, northwestern France. It was then that the confectioner Adolf Cointreau and his brother Edouard-Jean founded their family distillery Cointreau, in which they began to produce alcoholic beverages from fruits grown in the area.
Years later, Edouard-Jean's son, Edward Jr., who had a young spirit of research, decided to create a drink that was different from traditional liqueurs.
That is why he began to experiment with the flavors of sweet and bitter orange peels, which come from different parts of the world. And because in most cases courage is rewarded, the result of his attempts became a total hit among the sophisticated French society of the time.
At the beginning of the 20th century, about 800,000 bottles were sold coantro per year. The company's first branches soon began to open in other parts of Europe. In the 1960s, James Bond films imposed the image of coantro.
In 2005, the manufacturer launched the Cointreaupolitan campaign, the best after-work drink in Paris. Cointreau began to appear everywhere - private parties, film premieres, awards. Two years later, Dita von Tees became the face of the brand.
Coantro production
Coantro is a major player in some of the most famous cocktails and is sold in more than 200 countries around the world. The bitter oranges used to make cointreau are grown on the company's plantations on the Caribbean island of Haiti.
There, the oranges are picked by hand before they are ripe, just when their aroma is strongest. The peeled oranges are left to dry in the sun and then embark on their long journey to Saint-Barthélemy-d'Anjou, a suburb of Angers where the distillery is located. coantro.
The sweet component, which is felt in the taste of cointreau, is due to the peels of four varieties of oranges, which are grown in Brazil and Spain. Some of the peeled orange peels are not dried, and while they are still fresh, they are soaked in pure alcohol from sugar beets for several weeks.
This procedure ensures the extraction of all aromatic components contained in the bark. From then on, the most important role is played by the company's chief technologist. His precise work and experience determine the unchanged taste of cointreau for more than 130 years.
It is important to note that taste is not the only component of the legendary drink, which has been preserved since the very beginning of its production. The bottle of coantro is emblematic - with amber color and square shape.
In all the years that coantro has been produced, it has undergone very few changes to its design. At the time of its creation, it was considered too modern, but today it is mandatory in every good bar.
Serving coantro
Coantro is served mainly as an aperitif, but is often consumed after a meal for better digestion. Apart from alone, Coantro participates in a number of world-famous cocktails.
Many people believe that a real Cosmopolitan cocktail must have a cointreau in its composition. We offer you an amazing recipe for Cosmopolitan cocktail.
Necessary products: 45 ml of vodka, 30 ml of cranberry juice, 10 ml of lime juice, 15 ml of cointreau. Pour the ingredients into a shaker, add 4-5 ice cubes, shake and strain into a martini glass.
The next cocktail we will offer you is a Margarita cocktail with ice.
Necessary products: 50 ml tequila, 30 ml lime juice, 20 ml orange liqueur, 50 ml coantro, slices of lime for decoration, 15 ice cubes and salt for the rim of the cup.
The method of preparation is also very easy. To do this, mix all the necessary products in a shaker, shake very vigorously and pour into cocktail glasses, which are decorated with slices of lime.
Acapulco cocktail: 20 ml lemon juice, 45 ml white rum, 20 ml lemon syrup, 1 egg, 5 drops of cointreau, 100 ml pineapple juice and 30 ml grapefruit juice.
Mix all ingredients in a shaker with ice, shake very well and strain. Serve in a chilled glass with a straw.
