Loire Valley | Between the Sheets

Photo by Meg Baggott

Loire Valley mapThe classic orange liqueur Cointreau ($35, 40% abv) is made in the Loire Valley, specifically, a small town called Saint-Barthélemy-d’Anjou, just outside the city of Angers. The distillery has been on this site since 1849, set up by master confectioners Adolphe and Edouard-Jean Cointreau. The liqueur has a bright scent and a flavor that mixes candied orange slices and bitter orange peel. It’s a must-have for adding sweetness and fruity flavor to a wide range of cocktails.

Between the Sheets

Courtesy Taha Ismail, Requin, Fairfax, Virginia

This cocktail riffs on a classic cocktail with the same saucy name. The original is made with rum, while this full-on French variation ups the brandy and adds gently spiced Benedictine. The Cointreau, however, is a critical component and remains firmly in place for both versions.

  • 1½ ounces Calvados
  • 1 ounce Cointreau
  • 1 ounce Benedictine
  • ½ ounce lemon juice
  • Sugar, for rimming

Combine all ingredients in a cocktail shaker. Shake well, and double-strain into a sugar-rimmed coupe glass.

Published on September 16, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, coming fall 2016) as well as Cocktails for a Crowd (Chronicle Books, 2013).   Email: spirits@wineenthusiast.net

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