It took 98 years for formal confirmation that the Titanic was doomed by a “wrong turn” blunder but thankfully you only had to wait until Wednesday for this “Drink of the Week” installment.
So, the Titanic sunk, huh? I must have been recovering from a hard night of cocktail research and totally missed this news-worthy article posted on the New York Post website back in September. The things that pass for news these days makes me just want to pour myself a drink.
On, April 14, 1912, first class passengers aboard the Titanic feasted lavishly on filet mignon and pate de foie gras while third class passengers made do with vegetable soup and cabin biscuits. Unbeknownst to any of them, a giant iceberg and one wrong turn would later ruin the meal for all of them (who can blame the poor guy ~ even I sometimes have problems knowing my starboard from my portside). I’m betting today’s featured drink wasn’t on the menu the night the mighty ship sank but perhaps it just gives you a hangover of titanic proportions?
Founded 150 years ago in France, Cointreau’s recipe is top secret, only known to three family members who never travel together. What we know is that dried bitter orange peels from the Caribbean (Haiti and the Netherlands Antilles) and sweet orange peels from Seville and Valencia are used, along with spices, alcohol and sugar. At 40% ABV (80 proof) Cointreau is a potent, clear, and versatile product that can flavor your morning coffee, used in pastry or cheesecake recipes, or for mixing delicious cocktails.
3 measures Cointreau
2 measures your favorite vodka
Shake the Cointreau and vodka vigorously over ice until well frosted. Half fill a chilled tumbler with cracked ice and strain the cocktail over. Fill with sparkling water.
I like to have a martini, two at the very most. After three I’m under the table, after four I’m under my host ~ Dorothy Parker (1893-1967)
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