Cointreau liqueur, cointreau recipe

Cointreau - is a brand of liqueur which is made in France since 1875. Its fortress makes about 40 %. Feature of this drink consists that in it bitter and sweet oranges are surprisingly harmoniously combined. Many speak about surprising flavoring qualities of this liqueur. At first the light aroma of orange, then a chill of ice and only after that an alcohol fortress is felt. Consumption of this surprising drink is accompanied by warm and soft feeling which comes to the end with aftertaste of sweet and bitter oranges.

The recipe of cointreau it is quite simple - this fine liqueur turns out by distillation of bitter oranges which call wild oranges, and usual oranges. This liqueur drink or in pure form, or with ice, besides, it is actively used at preparation of cocktails.

The history of creation of this liqueur is quite simple. About 1849 the family of Cointreau opens own distilling production. And the same year, at head of the family Edward-Jean son Edward who, 25 years later just and invents this liqueur is born. Those years in the market of liqueurs there was rather big competition, but liqueur of Cointreau managed to overcome it. In 1885 Edward Kuantro who appeared also the fine businessman, took out the patent not only for the liqueur name, but also for its appearance, for a form of a bottle and a label.



Today the compounding of preparation of this liqueur remained former. On plant already dried up orange dried peel usually arrives. Within several days a dried peel draw on usual alcohol. Infusion which turns out as a result, distill in special ancient copper boiling cubes twice. After this manipulation is done, the fortress and taste is possible to the necessary condition by means of spring water and a sugar syrup. At first sight the recipe of this liqueur can seem very simple, however, the secret of its unsurpassed taste consists in absolutely exact observance of all necessary proportions which are known only to owners of this brand.