so what you're saying is that I don't actually have any Curacau in my bar? lol. there's the shitty "tripel-sec" i have on my rack or course, but whenever someone ask for, let's say, top shelf margerita, which by all means to me is a poor use of good tequila, am I right to pour Cointreau? That sentence had a lot of commas in it.
Hey James, If you have regular Cointreau, you have Curaçao liqueur - the triple-sec version, at least. You probably don't have any properly-made traditional Curaçao liqueur. Cointreau Noir is an orange-flavored brandy liqueur, like Grand Marnier. I actually don't mind using a fairly-good Tequila mezcal in a Margarita, as long as it will be made with fresh Key lime juice and served up so that it does not become too watery. I apologize for all those commas!
no i was saying my sentence had a lot of commas lol. I don't have Cointreau Noir, i know that. I have regular cointreau. And i squeeze fresh limes every day. i only use that Roses Sweetened Lime stuff when it's like a club party at our upstairs space when i'm going for speed using all speed rack liqs. But good post on Curacao vs Triple Sec.we make an abomination of a margarita at my job. It's called a Perfect Margarita (you'll laugh in a minute). It's Cuervo, Lime, Triple Sec (so far so good, but wait for it...) simple syrup and orange juice. *sigh* Kinda defeats the purpose of the margarita if you ask me. But this a whole different conversation for another time. Keep up this blog, i'll definitely check it out. One last question ( I thirst for knowledge, what can I say): do you happen to have come across the reason they originally fermented a Triple Sec version? Or is it just to be different?
To fully answer your question, James. Yes, you are right to pour regular Cointreau in that case. In fact, I don't ever use the cheap, so-called "triple sec." Luxardo makes a very good alternative to Cointrea called "triplum" that is much less expensive. It is 78-proof and almost as good as Cointreau for a triple sec Curaçao liqueur. Every bar should have it.
Hey James. That "Perfect Margarita" is almost becoming a juice punch. That's not necessarily bad - it should just have a different name. I believe that the triple-sec version of Curaçao liqueur was first made so that it could be enjoyed as a less-sweet version, whether mixed or as an after-dinner cordial.
It is my understanding that the first product to use the term "Triple Sec" was Combier. They (and supposedly Cointreau as well) made it originally as part of their pastry business to use as a flavoring. They then began selling it on its own, and it became so popular that they shifted their business model from bakery to distillery.
I just had a revelation. I never was a pastry cook - but I did get experience during culinary school. I can see why a pastry and confectionary cook would want a version with a lower sugar content for baking and cooking.