Category Archives: Cointreau

The Spicebox Crusta

Here is my twist on a drink from the 1800′s. My thanks to Spicebox and Worldsbars.com for the samples used in this video.

The Spicebox Crusta

  • 1 1/2 ounces Spicebox Whisky
  • 1/4 ounce triple sec
  • 1/4 ounce fresh lemon juice
  • 1 to 2 dashes bitters
  • Bar Sugar
  • Orange peel garnish

Rim your glass with bar sugar. Prepare the orange peel garnish and arrange in the glass.

Add the whisky, triple sec, lemon juice and bitters into a mixing tin.

Add ice and shake.

Strain into your prepared cocktail glass.

The Brandy Crusta

 

Brandy Crusta

The Brandy Crusta was invented in 1852 in New Orleans. I have seen recipes that call for triple sec, curacao and cointreau.

 

  • 1 1/2 oz. Brandy
  • 3/4 oz. Cointreau
  • 3/4 oz. lemon juice
  • Dash of Maraschino Liqueuer
  • Dash of Angustura Bitters

 

 

Add indredients into an ice filles mixing tin and shake.

Pour into a small, sugar rimmed wine glass

Garnish with a long lemon spiral

The Black Feather cocktail

I was in the mood for something different this weekend. I wanted to mix a cocktail with a spirit I don’t use much. Wandering through my local wine and spirit superstore, I came upon the Brandy/Cognac aisle. I immediately thought of Robert Hess’ creation, the Black Feather. I consulted the cocktail database I keep on my phone (yes, I know, I’m a geek) to verify the ingredients. Besides the Brandy, I scooped up a bottle of Cointreau and I was on my way. The other items necessary are Dry Vermouth, Angostura Bitters and a lemon peel. Since my go to cocktail is the Dry Martini, I always have these ingredients on hand.

The mixing of a Black Feather is straight forward and very simple. In a mixing tin, add 2 ounces of Brandy, 1 ounce of Dry Vermouth, 1/2 ounce of Cointreau and 1 dash of bitters. Stir with ice and strain into a cocktail glass. Add the lemon peel as garnish.

In lieu of my usual cocktail photo, I give you a video of the cocktail from the inventor himself:

Did you notice that he forgot to add the Cointreau to the mixing glass?

This cocktail is very smooth and tasty. I think it is a good way to introduce someone to Vermouth since it has had a bad rap in the past. I’ve enjoyed this cocktail so much I believe I’ll make myself another. Cheers !

The Silent Third

The Silent Third

The Silent Third

 

  • 1 oz. Triple Sec
  • 2 oz. Scotch
  • 1 oz. Lemon Juice

Shake with ice and strain into a chilled cocktail glass.

I first found this recipe in the Mr. Boston Platinum Edition. Afterwards, I was told that the drink was created by Garth Glendenning in the early thirties. His Company W. G. Glendenning & Sons had the sole rights to distribute Cointreau in the UK and Canada, right up until the early ’60s.
He used to be driven round London in a Railton car which apparently had a “silent third gear”.

The Famous Grouse did not stand up well to the other ingredients. I liked the way the triple sec and lemon juice played against each other. I just wish the scotch was more than just an undercurrent. I will have to try this drink again with a scotch that has a bit more smoke or peat flavor and perhaps substitute Cointreau in honor of Mr. Glendenning. Still, it was a pleasant cocktail.

 

The Sidecar Cocktail

 

The Sidecar cocktail

The Sidecar

 

* 2 ounces Brandy (cognac)
* 1 ounce Cointreau
* 1/2 ounce lemon juice

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Shake with ice. Strain into cocktail glass.

This was my first try at mixing a brandy cocktail. I found this drink to be very smooth with a nice balance between the Brandy and lemon juice. I would definitely make this again and would introduce a friend to it as well.