Cointreau Noir
La Maison Cointreau, founded in 1849 and known for Cointreau, the iconic square-bottled orange liqueur, has launched a new variant Cointreau Noir. Inspired by “Majestic”, a premium blend of Cointreau orange liqueur and cognac crafted by Edouard Cointreau in the early 1900s, Bernadette Langlais, Cointreau’s former master distiller, decided to makeover Majestic by adding her own personal touch to enrich the product experience. The resulting concoction was “Cointreau Noir”, the ultimate blend of Cointreau orange liquor and Cognac.
An irresistible alliance of Cointreau’s perfect balance of sweet and bitter orange peels and world’s finest cognac, Rémy Martin, Langlais enriched the original recipe by adding macerations of walnuts and almonds, bringing even more sophisticated aromas and complexity to the original masterpiece. With a touch of spice, rounded with notes of vanilla, honey and nuts, the results allow for a mellow and deliciously smooth drink with a clean finish.
“We are proud to launch this magnificent spirit. The blend of Cointreau and Rémy Martin Cognac adds a unique depth and flavour, which can only be created when combined in this exclusive creation by Cointreau’s former Master Distiller, Bernadette Langlais.” — Elisabeth Tona, Marketing Director (South East Asia Pacific)
The perfect balance between a liqueur and a cognac, this spirit appeals to dark spirit connoisseurs and cocktail lovers alike. The symphony of zesty orange liqueur and smooth mellow cognac can be enjoyed neat or in simple long drinks like with cloudy apple and soda. In the words of Langlais, “we have spent the last few years endeavouring to hone the final product and reach the perfection we set out to achieve”.
Cointreau Noir can be enjoyed in the following concoctions :
Cointreau Noir (on the rocks)
– 35 ml Cointreau Noir
Pour Cointreau Noir into a rocks glass and enjoy.
Cointreau Noir – Cloudy Night
– 50 ml Cointreau Noir
– 60 ml cloudy apple juice
– 2 dashes of aromatic bitter
– Apple slices
Pour ingredients over ice in a highball glass. Stir briefly and garnish with a slice of Fuji apple.
Espresso Noir
– 40 ml Cointreau Noir
– 30 ml Espresso coffee [cold]
– 20 ml Mount Gay Black Barrel
– Coffee beans
Shake all the ingredients with ice, then strain over ice into a rock glass.
* Inspired by the cocktail « Black Rose » from Frank Meier in 1936, when he was working at the Ritz hotel in Paris. Recipe available in “The Artistry of Mixing Drinks” published in 1936.
Cointreau Blood Orange
In addition, La Maison Cointreau also unveils the Cointreau Blood Orange, a bold new expression in the celebrated House style. Cointreau Blood Orange premieres in Singapore this month, complementing the Cointreau range, which already comprises Cointreau and Cointreau Noir and which holds a leading position in global travel retail.
Cointreau Blood Orange is a remarkable interpretation of the Cointreau style that has its roots in the century-old mastery of orange selection and the meticulous, in-house art of distillation. Known the world over for its authentic, elegant and avant-garde personality, the brand’s new Cointreau Blood Orange draws inspiration from these very values and brings to them a new twist.
To create Cointreau Blood Orange, Langlais worked patiently to hone to perfection its aromatic profile. While selecting blood oranges of the most intensely aromatic character and distilling their peel along with those of the signature sweet and bitter oranges of Cointreau, their exact proportions remain a carefully guarded secret. After painstaking research, Langlais located some of the most aromatic blood orange fruit on the planet in the orange groves of the Mediterranean island of Corsica. The unique combination of the Mediterranean climate and the rugged Corsican soil gives the blood orange its vitality, blood-red colour, intense aromas and exquisite taste. At her request, blood oranges are harvested at just the right moment, when their peels contain high concentrations of the essential oils that are then captured by distillation, thus bestowing upon Cointreau Blood Orange its distinctive, vibrant notes.
In every step of her creation Langlais remained true to the Cointreau craftsmanship handed down from one generation to the next. Continuing the Cointreau quest for harmony in artfully expressing the notes of the fruit, she brought a whole new dimension to them. All-natural and crystal clear, Cointreau Blood Orange is a new expression, and not a flavour extension of Cointreau.
“I have put all my passion and dedication into creating the Blood Orange expression of Cointreau. On the nose, Cointreau Blood Orange offers a voluptuous bouquet that opens to reveal a cascade of zesty citrus notes. The interplay of three orange varieties creates a profoundly rewarding complexity of taste. This is a spirit of exquisite fullness. Its natural brio offers a vibrant new twist on the classic, inimitable Cointreau signature.” — Bernadette Langlais, former Master Distiller at La Maison Cointreau
Cointreau Blood Orange is presented in the iconic square bottle of Cointreau which bears the seal ‘1849’, the year the House was established. The orange-red colour of the bottle is testament to the bold and assertive personality of this new expression, while the rose gold finish is an elegant, feminine nod to the copper stills at the Cointreau distillery in Angers.
Cointreau Blood Orange has all the cocktail versatility of Cointreau, and can be enjoyed as Cointreau Rouge by adding equal amounts of Cointreau Blood Orange liqueur and cranberry juice to a large wine glass filled with ice. Cointreau Blood Orange is also a delight when enjoyed neat on ice.
Both Cointreau Noir and Cointreau Blood Orange are available at fine cocktail establishments across the island.
