Posted by Arctic Wolf on March 30, 2016
I stumbled upon this recipe when I was looking for a nice rye-based cocktail I could add to my repertoire. Two things attracted me to the libation which caused me to give it a long look. The first was the combination of rye whiskey and dark rum which is an unusual combination to say the least. The second was the relative simplicity of the serving. So many of the modern cocktails require exotic liqueurs and syrups which, either are not available to the home bartender, or require too much effort to find (or make) for the sake of a single cocktail. This modern creation however uses a mix of ingredients (Rye Whiskey, Dark Rum, Orange liqueur, Lemon Juice, Grapefruit Juice, Bitters and Sugar Syrup) which are all easy for me to work with.
The bar drink was apparently put together by Lally Brennan and Ti Adelaide Martin (In the Land of Cocktails) with the assistance of Ted Haigh (Dr. Cocktail) when they were gathered at Lally’s House to celebrate the first Mardi Gras after Hurricane Katrina. The name is an homage to Lally’s and Ti Adelaide’s grandmother, Nellie Valentine.
1 1/2 oz Rye Whiskey (Sonoma County Rye)
1/2 oz Dark Rum (Coruba Dark Jamaican Rum)
1/2 oz Orange Liqueur (Cointreau)
1/3 oz Grapefruit Juice
1/3 oz Lemon Juice
a few dashes of Bitters (Fees Cocktail Bitters)
1/3 oz Sugar Syrup
Add the ingredients into a metal shaker with plenty of ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with a twist of Grapefruit
Please Enjoy Responsibly!
And if you are interested in more recipes, please click this link (Cocktails and Recipes) for my mixed drink recipes!
Note: My review for Coruba Dark Jamaican Rum will publish tomorrow, and my review for Sonoma County Rye will publish two days after that.
Posted in Cocktails & Recipes | Tagged: Cocktail, Cointreau, Coruba Dark Rum, Sonoma County Rye, Whoa Nellie! | Comments Off on Cocktail Hour: Whoa Nellie!
Posted by Arctic Wolf on May 14, 2013
Adolphe and Edouard-Jean Cointreau first established their distillery in 1849. Although their first success was with a wild cherry liqueur called Guignolet (still available in France); they are more famous for the production of their sweet orange liqueur, Cointreau which was first distilled by Edouard-Jean’s son Edouard. The first bottles of Cointreau were sold in 1875, and by the early 1900′s, sales had reached 800,000 bottles per year. The brand is now owned by Rémy Martin, with annual estimated sales of 13 million bottles, world-wide.
According to the Cointreau website, this orange liqueur is produced according to a secret recipe which includes sun-dried orange peels, alcohol, sugar and water. It is bottled at 40 % alcohol by volume.
You may click on the following excerpt to read my review of this iconic orange liqueur.
“… The nose is very nice with a clear orange notes radiating from the glass into the breezes. I catch wiffs of both fresh-cut Valencia oranges, and what smells to me like the peel of both Mandarin and Curacao oranges. I also note a distinct impression of lemon drop candies wandering through those clear orange notes …”
A few years ago, I designed a bar drink for Old Parr Superior Whisky, which uses Cointreau in conjunction with lime juice and Orange and Mango Soda. The cocktail called, the Scottish Tumbler, has been included at the end of the review for your enjoyment!
Cheers Everyone, and please remember to enjoy your cocktails in a responsible manner!
Posted in Cocktails & Recipes, Liqueur, Liqueur Review, Orange Liqueur | Tagged: Cocktails, Cointreau, Liqueur Review, Old Parr Whisky, Orange Liqueur, Remy Martin | Comments Off on Review: Cointreau