The 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.