#Cointreau ad

[davedyecom]

PODCAST: Adrian Lyne

In 1969, fourteen years after the first commercial aired in Britain, colour arrived. The bar was raised. Ambitious ads could now go beyond the over-lit, creakily acted black & white output from adland. Ads, well, the good ones, started to look like they could’ve been snipped from a movie. But they were still pretty formal. A couple of years later, a young producer decides he wants to stop…

[imaynotdrinkbutiknowwhatilike]

1952 Cointreau Liquor

[adriles]

omg please what's the cocktail book

trying to pour wine in libations to the gods , but i just spill it on my nuts.

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[foodshowxyz]

Hibiscus Lime Margarita

Ingredients:

2 ounces tequila

1 ounce hibiscus syrup (see below for recipe)

1 ounce freshly squeezed lime juice

½ ounce orange liqueur (such as Cointreau)

Lime wedge and hibiscus flower for garnish

For the Hibiscus Syrup:

1 cup dried hibiscus flowers   1. Flower Power Hibiscus Syrup - Norbert's Kitchen www.norbertskitchen.com

1 cup water

1 cup sugar

Instructions:

Make Hibiscus Syrup:

Combine hibiscus flowers and water in a saucepan and bring to a simmer.

Reduce heat and simmer for 10 minutes.

Strain out the flowers and return the liquid to the saucepan.

Add sugar and stir until dissolved.

Let cool completely.

Prepare the Margarita:

Rim a glass with salt or sugar (optional).

Fill a cocktail shaker with ice.

Add tequila, hibiscus syrup, lime juice, and orange liqueur.

Shake well until chilled.

Strain into the prepared glass filled with ice.

Garnish with a lime wedge and a hibiscus flower.

Tips:

Adjust the sweetness of the syrup to your liking by adding more or less sugar.

For a stronger hibiscus flavor, use more flowers or steep for longer.

If you don't have hibiscus flowers, you can substitute with hibiscus tea bags.

Experiment with different garnishes, such as a sprig of rosemary or a few berries

[yummilily]

Blueberry Citrus Tiramisu (30 min)

Perhaps calling this Tiramisu is a bit of a stretch, but there’s mascarpone and ladyfingers and... I’m noticing a trend: Sorry, Italians. Extensive exposure to your cuisine during my youth has changed me forever and motivates my crimes. Please, take it as a compliment.

Equipment:

A deep dish, i.e. for a casserole (mine is approx. 25 x 17 cm)

Bowl

Mixer (or a whisk if you feel like working out)

Citrus juicer (optional)

Ingredients:

200g ladyfingers (enough for 2 layers in your dish)

300g mascarpone

1 fresh egg

2 tbsp sugar

300g blueberry compote / fruit spread

200ml orange juice 

½ - 1 lemon

A handful fresh blueberries (optional)

Instructions:

In a bowl, whisk the egg and sugar until fluffy. You want this to be as white as you can get it. Then, add the mascarpone and continue until you have a smooth mousse. It should be light and easily spreadable. If it’s too thick, you can add a little bit of cream (or milk or liquor). If it’s too thin, you’ll need more mascarpone. It all depends on the size of the egg.

Zest and juice the lemon. If you want to, you can keep a little bit of the zest for decoration, otherwise add both to the orange juice. Adjust the sweetness to your liking. It should be tart enough to offset the blueberry compote.

Place a layer of ladyfingers in your dish, then spoon the fruit juice onto them until thoroughly soaked. 

Using about half of the total amount each, next add a layer of blueberry compote, then the mascarpone cream. They might combine a little, but that’s completely fine. Consider it an art project. Make some swirls if you want to.

Repeat the previous steps with another layer of soaked ladyfingers, compote and mascarpone. 

Now, you can top the tiramisu with some fresh blueberries and lemon zest. 

Rest in the fridge for at least 3 hours, so the biscuits have time to soften thoroughly. 

Enjoy!

Notes:

I know that eating raw egg isn’t everyone’s cup of tea, even when it’s fresh, so in case that makes you uncomfortable, you can substitute this by adding a few tablespoons of cream, milk or liquor (Cointreau for example should work well to enhance the orange flavour.) to the mascarpone. It might not be as rich as when using the egg, but especially in summer this is a great alternative if you intend to have it out of the fridge for a while.

The blueberry compote you can either make yourself by cooking 300g (frozen) blueberries with 30g sugar and 50 ml water, thickening it with a teaspoon or two of cornstarch if necessary, or - and tbh, that’s what I do most of the time - buy it premade. Just make sure that you grab one that isn’t too sweet.

[thejazzera]

Cointreau, 1934

Scanned from Taschen's "All-American Ads of the 30s".

[kd-heart]

Fairy Queen, elderflowers and lime cupcakes    

With the solstice and the new episode, last week, and Sânziene on the 24th, the Fairy Queen was practically asking for her own cupcakes.

I'm still not sure if the flowers in the new logo are elderflowers, or not, but they sparked the inspiration for these cupcakes - they're associated with the fae, with transitions, with protection, but also with curses, so it's a pretty versatile plant as far as folklore goes. They felt like the obvious choice for the Fairy Queen.

Recipe on ao3 and under the cut

 Ingredients

125g flour

1.5 tsp baking powder

1/4 tsp salt

100gr butter

200gr sugar

2 large eggs, separated

125ml elderflower soda

juice of 1/2 lime

Preheat oven (Gas Mark 4/180° C/350 F)

Separate the eggs

Beat the egg whites, gradually adding in 100gr of sugar, until they form stiff peaks.

Mix the flower with the salt and baking powder in a cup

In another bowl, beat the butter and the other 100gr of sugar

Mix in the yolks

Mix in the lime juice

Gradually mix in the flour mixture and the elderflower soda, alternating between them

Add the egg whites and fold them in carefully.

Spoon the batter into the muffin tray and bake for about 20-25min.

Turn off the oven and leave them for 10 more minutes while it cools (door ajar) so they don't completely deflate.

Take them out and let them cool.

 Frosting:

250gr mascarpone

2 tbsp elderflower syrup

1 tbsp Cointreau

4 tbsp sugar

Mix everything together until stiff

 Sprinkles

[friendof-blahaj]

iris is getting into alcohol, and i want to be a good host! what drinks should i start her off with? so far, she’s had smirnoff and got tipsy after a few sips. i think she’s a lightweight, ehehe!

Then I'd recommend a lemon drop martini!

2oz vodka

1 1/2 oz lemon juice

1 1/2 oz simple syrup

3/4 oz cointreau or triple sec

Shake in ice, rim the glass with lemon sugar and add a lemon wedge!

I added some extra simple syrup to this recipe as I like mine a little sweeter!

[ivansergeyevichturgenev]

i got my boss for secret santa and since we're like friends outside of work i KNOW her interests but was really struggling with a gift. and then she mentioned being obsessed with vintage alcohol ads! her favorite is this fernet branca one with an alligator which is super cool but i couldn't find a print that was within the secret santa budget but she really likes old cointreau ads too so i bought this one!

[this-is-not-a-slow-burn]

French style hot chocolate aka drinking chocolate (very thick)

1 generous or 2 "regular" size servings

8 oz dark chocolate (the darker the better)

1 teaspoon table salt (or 1 1/8 teaspoons sea salt)

2 teaspoons sugar

1/2 cup whipping cream/heavy cream

1 1/2 cups whole milk or half and half

Chop chocolate into 1/4 inch chunks or smaller

Into a cold pan on the stove add the chopped chocolate, salt, sugar, and heavy cream all at once.

Turn on heat to medium-low and continuously stir until melted and everything is combined smoothly. (It will be a very thick barely stirrable ganache)

While stirring, stream in the whole milk slowly until everything is combined and hot. Do not boil.

optional flavorings can be added, such as instant espresso powder, ground cinnamon, almond extract, orange extract, mint extract, cherry extract, any coffee flavoring syrups, or even a liqueur like kirsch (cherry), amaretto (almond), Kahlua/Tia Maria coffee liqueur, frangelico (hazelnut), framboise (raspberry), grand marnier/cointreau/triple sec, (orange) or creme de menthe. Add them to the milk before adding it to the mixture.

Personally I like to top it with a blob of unsweetened whipped cream once it's cooled enough to drink

Chai tea bag + lil but of brown sugar + apple cider packet + 16 oz. mug of hot but not quite boiling water

it will not Fix You but like. maybe. maybe.

[below-my-s0ul]

I may have just invented a damn good drink

Im trying to use up the last dregs of some stuff so i used the last bit of spiced rum i had (less than a shot) and i added a lil bit of dark rum too, and abt 3/4 of a shot of cointreau and abt 1/2 of lime juice w equal amounts orange juice and grapefruit juice to taste

Im basically just making this post so i know i can find the recipe again lol

[sohannabarberaesque]

So just imagine, if you will--

Some nephew/niece of Peter Potamus joining the uncle somewhere in Polynesia Uncharted, and feeling rather ticklish at the feel of a native coconut-oil body rub on the belly such as prompts arousal which delights the native gals so applying ...

Braveheart's cask (from Inch High, Private Eye, know) containing some packets of Gatorade powder to be mixed with water to maximise hydration potential ...

Crazy Claws using Ferranti and Teicher's treatment of the Midnight Cowboy theme as backgrounder to some comments during his podcast on a rainy evening in the Dells, and the mood so inherent ...

Clementine, Huckleberry Hound's love interest and Significant Other, doing some demonstrations in service to 4-H about preparing "no-cook" jams and preserves, which delves into huckleberry such ...

Secret Squirrel and Morocco Mole, as a hobby more than anything, fixing some orange marmalade with that canned Ma Made Prepared Seville Oranges (and, for a little but of enhancement, adding in such specimens of Exotic Booze as Drambuie, Benedictine, Cointreau, even South African brandy sure to make the morning toast-and-marmalade even more flavourful) ...

Penelope Pitstop "herself" trying not to get dumb looks when she's taking lunch in some small town diner where conservative views of women dripping with the parochial still prevail--yet becomes an Unwelcome and Distractive Center of Attention at any rate ...

The Hair Bear Bunch, at an impromptu bar room symposium up in the resort country during their bear mating season road trip, somehow being rather candid (without going into the Seven Dirty Words or their variants) at their fascination for incorporating prehistoric sexual ritual into their mating exercises, especially the mutual penis rub to ejaculation on each other's bellies ...

[omega-floof]

And just like that I’ve found another alcohol related thing slick can be used for

Flavouring and scenting wine or cider

Huge jars of it being added to barrels of wine and it’s even more fermented version, brandy and Vermouth

The reason why Cointreau and Courvoisier exists in this world is that before sex work was legalised in France (pre-1781) an alpha told an omega whore “you should market this slick it’s so citrusy” as a legal loophole

Courting involving gifting an alpha wine or brandy that’s been brewed with your slick to see if they fancy it enough to spend the rest of their lives with

Alphas separated from their omegas by war or military service or viral lockdowns or something like that are often given bottles of their omega’s wine, brandy or vermouth to remind them of their partners and to treat the alpha’s lust for their omegas

Wine is exactly like omegaverse fanfiction

[mixergiltron]

Mixing with mango.

Mango is a tropical fruit that features in many Tiki recipes. It's very sweet and a bit pungent,so a little goes a long way,and it's good to use sour and bitter to even your drink's balance out. Fun facts: Mango is the national fruit of India, Pakistan,and the Philippines,and the mango tree is the national tree of Bangladesh and considered to be holy by Buddhists. India also has a drink called Aam Panna,a mango drink that is said to be a health tonic and summer thirst quencher,but I haven't made it since it's not really Tiki and sounds more spicy than what I'd like. You can click the Wiki link for the recipe if you want to try it. So without further ado,let's get mixing with mango.

Mix #221 Spellbound

1.5oz Banks 7 rum* 1.5oz Midori 2oz mango juice 1/2oz Don's Mix 1/2oz lime juice 1/4oz orgeat dash Dashfire Creole bitters**

Shake with ice and strain into mug with fresh ice.

*I used Coruba. **I used Angostura.

Another drink card recipe from Ken Holewczynski of House Tabu,this is a drink you want to serve in a mug. It comes out an ugly olive color,but don't worry,it tastes great. Sweet and melon-y with a touch of cinnamon burn on the end,just close your eyes and savor the flavor. It's fairly low octane so it would make a good dinner cocktail.

Mix #222 The Den of Iniquity

1oz Hamilton Pot Still Jamaican rum 1/2oz apricot liqueur 1/2oz Aperol 1oz cinnamon syrup 1oz mango juice 1/2oz lime juice

Shake with ice and strain into Mai Tai glass with fresh ice.

Created by Tim Harnett at Tiki Underground,and featured in issue 23 of Exotica Moderne,this is another sweet drink with a combination mango/cinnamon flavor. The Aperol and lime cut the sweet down and reduce the cinnamon burn so it's not too sweet or strong. It's also low octane,so it would be good for lightweight drinkers.

Mix #223 Maneater

1.5oz gin 1/2oz apricot brandy 1/2oz orange liqueur* 1.5oz mango juice 1oz pineapple juice 3/4oz lime juice 1/2oz orgeat 3 dashes bitters

Shake with ice a strain into mug with fresh ice.

*I used Cointreau.

From Yvonne Langen of the Taste & Tipple blog,this is sweet and citrus-y with a touch of tart on the end. A nice drink if you want a change of pace with some gin.

Mix #224 Mangonada Tiki Cocktail

1oz light rum 1oz dark rum 1oz triple sec 1.5oz mango puree* 1/2oz lime juice 2 dashes bitters

Shake with ice and pour into glass rimmed with Tajin spice.

*I used mango juice.

Uftda. So for the other drinks,the mango's sweetness really came forward. A full ounce of triple sec is quite a lot,but I figured that it would blunt the mango. But instead it overwhelms it,to the point that all you taste is triple sec. I wound up adding another ounce of mango juice just to finish the drink. I did not spice the rim with Tajin,because that stuff messes with my tummy,and good thing because that just would've made the drink even more of a hot mess. I found this drink searching the web for another mango recipe so I could finish off my can of juice. It was on the blog Taryn's Tasting Table,which is not a tiki blog,and that should've been my warning not to waste my rum. Well,at least I can keep you from wasting your rum;stick to proper Tiki blogs and follow your Uncle Giltron's advice and you'll be fine.

So get yourself a healthy dose of vitamin C,with a little rum to make it fun,and do a little mixing with mango. Enjoy!