View allAll Photos Tagged Cointreau
De senaste åren har trenden att kombinera mat med sprit vuxit allt starkare. I september finns möjlighet att uppleva Frantzéns omtalade meny kombinerad med komplexa drinkar blandade på spritsorter som Hendrick’s Gin, Campari, irländsk whiskey från Tullamore DEW, cognac från Rémy Martin samt likör från Cointreau och Licor 43
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Another dinner party, another reason to try a new recipe. This is made with thanks to Mr D'Arcy who bought me the most fabulous book titled Decadence and it doesn't disappoint.
Rich, velvety chocolate, soothed with crème anglais combined with crunchy almond tuiles. Simply divine.
Chocolate marquis
200g unsalted butter, diced
300g chopped good quality dark chocolate
500ml double cream
220g icing sugar, plus extra for dusting
6 egg yolks
85g cocoa powder, sifted
2 tablespoons Cointreau
Melt the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally until smooth. Remove from the heat and set aside to cool.
Whisk the cream with 4 tablespoons of the icing sugar until soft peaks form. Set aside.
In the bowl of an electric mixer whisk the egg yolks with the remaining icing sugar until thick and pale. Add the cocoa powder and Cointreau and mix well to combine. Fold into the cooled chocolate mixture, then the whipped cream.
Rinse a 25 x 12cm loaf tin with water and line with cling film, allowing a 4cm overhang around the sides. Pour the chocolate marquise mixture into the tin, then tap the tin lightly on a work surface to settle the mixture.
Gently cover the top with the cling film overhang and refrigerate overnight, or until set.
Now make your tuiles and crème anglais.
To serve, turn the cold chocolate marquise out of the loaf tin onto a chopping board. Using a hot knife, cut it into slices of around 1.5cms and place in the centre of the plate. Spoon the crème anglais around, serve with the almond tuiles, dusted with extra icing sugar.
Tuiles - Makes about 20
25g unsalted butter, softened
55g caster sugar
55g plain flour
2 egg whites
55g flaked almonds
Preheat the oven to 160C. Cream the butter and sugar with an electric mixer until light and pale. Add the flour and egg whites, beating until smooth. Refrigerate the tuile mixture for 1 hour before using.
Draw three 10cm circles on baking paper, turn it over and place on a baking tray. Repeat with another sheet of baking paper and tray.
Smear a thin layer of the tuile mixture onto each circle with a spatula and sprinkle with the flaked almonds. Bake for 3-5 minutes, or until brown at the edges and golden in the centre. Remove from the oven and working quickly using a palette knife, carefully remove one tuile and gently roll into a cigar shape. Repeat with the second and third tuile – if they harden then return the tray briefly to the oven to soften. Repeat with the remaining batter. Allow to cool, then store in an airtight container until required.
Crème anglais
3 egg yolks
55g caster sugar
½ vanilla pod, split lengthways
250ml milk
250ml double cream
Lightly whisk the egg yolks and sugar together.
Place the milk and cream into a saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the mixture. Bring almost to the boil. Whisk the hot milk mixture into the egg mixture, then return to a clean saucepan over medium heat.
Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil. Strain through a fine sieve, allow to cool to room temperature with cling film placed directly onto the surface of the mixture. This prevents a skin forming. Once cooled, refrigerate until cold.
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
A popular cocktail according to the International Bartender Association (IBA).
I've had a bottle of Midori for ages. Midori – a melon liquer – makes this a sweet drink and the fresh lemonjuice doesn't offset the sweetness of the cointreau and the Midori enough for me. A sweet and girly cocktail!
3 cl Midori
3 cl Cointreau
3 cl lemon juice
Mix in a shaker and serve in a chilled cocktail glass. Chilled my glass with some water and leaving it outside in my garden for 20 minutes. Worked like a charm in these cold conditions in the Netherlands.
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
This cheesecake is for a fund raiser at school... added some Cointreau
& almond essence, a few chocolate-dipped strawberries & a dash of sugar.
The following recipe is a synthesis of a few different sources. I used primarily the Beachbum Berry recipe, which claims to be Trader Vic's original, but I incorporated the dark rum float from Robert Hess and increased the amount of orgeat from one-quarter ounce to one-half ounce. I did not have the specific rums called for so I substituted the closest matches that I had in my bar at the time.
The pictured drink uses an ounce of Bacardi 8 Year aged rum and one half ounce of Gosling's as a float, but I found that reversing these makes for a better tasting drink. And last but not least, I used Cointreau, which is more of a triple sec than a curacao, but I doubt that this substitution alters the result by much at all. All in all, this is one delicious drink. I can see myself making a lot of these as the weather continues to warm.
1 oz fresh lime juice
1 oz Rhum Clément VSOP Martinique rum (Bacardi white rum)
1 oz Appleton Estate Extra dark Jamaican rum (Gosling's Black Seal)
1/2 ounce orange Curacao (Cointreau)
1/2 ounce orgeat syrup (Trader Tiki's brand)
1/4 oz rock candy syrup (simple syrup plus a few drops vanilla extract)
1/2 oz dark rum (Bacardi 8 Year Aged Rum)
Shake with crushed ice and pour unstrained into a double old-fashioned glass. Float half ounce of aged rum on top. Sink your spent lime shell in the drink, and garnish with a mint sprig.
Sources: Jeff "Beachbum" Berry. See also Robert Hess and this Wikibooks entry featuring Trader Vic's original recipe, as well as numerous variations.
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Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
They were doing two cocktails here. This was the 1698, with gin, Lillet Blanc, Cointreau, lime juice and gomme. At Bam-Bou, Percy Street.
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
1 1⁄2 ounces gin
1⁄2 ounce cherry brandy (heerings)
1⁄4 ounce Cointreau liqueur
1⁄4 ounce Benedictine
4 ounces pineapple juice
1⁄2 ounce lime juice
1⁄3 ounce grenadine
1 dash bitters
Technically, it’s a "bevshot" though I cannot recommend this peculiar mixture as a drink. I used it because the different spirits have a relatively high concentration of sugars which eased the process of crystallization.
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Le Mans Classic 2012 - Plateau-2
n°25
Wolfgang Kurth / Klaus Reichle / Diethelm Horbach
n°20
Jean Laurent-Bellue / François Cointreau
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
An exquisite advertising leaflet issued by Cointreau for the British market and noting that it was nor only the "well balanced" liqueur but also "extra dry for England". It contains eight (not ten!) Cointreau Cocktails, the Sidecar, the White Lady, the Silent Third, the Mianbrace, the Fine and Dandy, the Orange Bloom, the Atlantis and the Royal Jubilee; the latter makes me think c.1935 as that was HM King George V's Jubilee year. It also lists various high end London hotels and restaurants that help provide a route for the various sea lions on their night out. These are the Berkeley, The Ritz, Quaglino's, the Cafe de Paris, then a trip to Maidenhead via Bray, Chelsea and the then home.
One the reverse are recipes for Cointreau Soufflé, Pancakes a L'Angevine and Cointreau Cream. To give a healthy option - Cointreau in Fruit Salad and with grapefruit.
Infuriatingly the whole leaflet is uncredited and that is niggling me. The artwork on the cover really reminds me of some artist or designer I have seen - possibly French - especailly the treatment of the three heads appearing behind the curtain on the right.
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Recipe adapted from "The Complete Magnolia Bakery Cookbook".
Recipe on my blog Paris Pastry:
parispastry.blogspot.com/2011/01/cointreau-white-chocolat...
Cocktail
Skyhigh - an invigorating receipt featuring Vodka, Cointreau, lemon, topped with 7-up.
SQ879 TPE-SIN
So excited to finally try this – took me a long time to find Lillet Blanc
Basically: The cocktail is simple enough, if you have the ingredients. Quality ingredients are usually worth it - saves your brain for later (i.e., cheapo Triple Sec made with high fructose corn syrup and orange-esque chemicals will hurt you the next day).
1 oz gin
1 oz Cointreau or Orange Curaçao. (My current favorite is Pierre Ferrand Dry, but I need more experimenting before that is definitive. I've tried Grand Marnier, Cointreau, and Pierre Ferrand, all taste great in this cocktail.)
1 oz Lillet Blanc
1 oz freshly squeezed lemon juice
1 or 2 drops of Absinthe. Not a dash, just enough.
Mix in a cocktail shaker with ice, and shake vigorously, strain into a chilled cocktail glass. You could add a cherry at the end, but I never have.
via
chicagoist.com/2011/09/28/properly_sauced_ken_burns_prohi...