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COINTREAU is a delicious orange liqueur that awakens sensations of discovery. Delicious orange aroma, translucent, yet complex, deep and mysterious. Its square bottle is present in almost every bar and restaurant in the world. In addition to being consumed as a digestive, it can also integrate the most varied cocktails, creating a universe full of personality. COINTREAU, with its unique “French touch”, has been popular for almost 150 years without changing a thing, from its legendary bottle shape to its delicate and instantly recognizable flavors.
Let's go in parts...
In 1849, in Saint-Barthélemy-d’Anjou, a small town on the outskirts of Angers (France), the confectioner Adolphe Cointreau and his brother, Edouard-Jean, created a new drink with the fruits of the region. Immediate success led to the founding of the Cointreau distillery in Angers. Edouard-Jeani's son, Edouard, noticed that traditional opaque fruit liqueurs packaged in elaborate bottles were losing favor with the public. That said, he decided to create a dramatically different liqueur - a crystalline liqueur - based on a mixture of sweet and bitter orange peels from the most exotic parts of the world like Brazil and the United States.
The pair of brothers used dried orange peels of two types - sweet from the Mediterranean and bitter brought from Curaçao - which they macerated in alcohol, and then distilled three times in stills. Finally, the distillate was diluted in water, and sweetened with beet sugar.
Cointreau's secret recipe has been passed down from generation to generation in the family. Since its inception, Cointreau has remained unique and unchanged.
Edouard Cointreau's sons, Louis and André, traveled to Russia, North Africa and the Near East. They opened offices in Brussels, Berlin, Vienna, Poland and Spain, spreading Cointreau's fame to the four corners of the world, and his descendants continued the dream. Today, Cointreau is sold in over 200 countries. Thirteen million bottles are sold every year... that's over 350 million glasses of Cointreau!
The innovation of the Cointreau family over 150 years has made Cointreau one of the most famous and successful liqueurs in the world. It's the authentic choice of many of the best bartenders and that's why you'll find Cointreau in the most elegant bars around the world.
Over the years, more than 800 imitations have tried to emulate the famous Cointreau bottle, or the Cointreau logo, or even the liqueur itself... and failed.
At the end of the 1980s, COINTREAU and Rémy Martin, a traditional cognac producer founded in 1724, merged, giving rise to the current Rémy Cointreau.
If you are visiting France, know that since 1999 the company has opened, as part of its 150th anniversary celebrations, in Angers, the medieval city and capital of Maine-et-Loire, at the beautiful entrance to the Loire Valley, a museum called LE CARRÉ COINTREAU, which occupies an area of 3,000 m² and is integrated into the distillery, telling the whole story of the traditional drink. The museum is a unique place that invites the visitor to discover and experience the essence of COINTREAU. The museum is divided into four sections devoted to the pillars of the brand’s success: The Brand’s Heritage (brand history), The Destillary (distillery visit), The Bar (tasting) and The Boutique (shop).
For those who like good publicity, we leave some of them that went down in history
The Art Of Mix. (2018)
Cointreau. Be cointreauversial. (2003)
The Spirit of Orange Inside. (2000)
Glow with Cointreau. (2000)
We are so good, we don't need advertisement. (Germany)
The Worldwide Brand. (1920s)
Did you know?
● The orange peel used for its manufacture comes from all over the world, especially from Spain, Brazil, Ghana, Senegal, Tunisia and Haiti. The main varieties used are Cadenera, Bigarade, Salustiana, Pera, Valencia, Washington oranges, sweet oranges from the Mediterranean and a Ghanaian variety.
● Although COINTREAU is the first officially registered Triple-Sec liqueur, there is another producer who claims to have invented this style. According to Combier, the inventor would be its founder, Jean-Baptiste Combier. Also a confectioner, he would have created in 1834 the liqueur to be placed inside his sweets. However, it was a liqueur that had many other ingredients besides orange, and only came to be registered and sold from 1879, when there were already several Triple-Sec on the market.
● Alfred Cointreau, sixth generation of the founding family, was COINTREAU's global spokesperson for many years. Years ago, on a visit to Brazil, he confided that the liqueur recipe remains exactly the same as in 1875. “It wasn't because we didn't want to change it, but because we didn't find a way to improve it”, he revealed.
COCKTAIL COINTREAU ROYAL
Add a splash of Cointreau to your champagne glass to take your celebration to the extraordinary.
30 ml Cointreau
90 ml Champagne
Pour Cointreau into a chilled champagne glass
cover with champagne
Decorate with a splash of orange
VELVET CHOCOLATE MOUSSE WITH COINTREAU
170g semisweet chocolate
3/4 cup icing sugar
1/4 cup of very strong coffee (you can substitute 1 tablespoon of instant coffee powder)
2 tablespoons of Cointreau
3/4 cup extra virgin olive oil
Melt the chocolate in a bain-marie. Let it cool down. Beat the yolks with the icing sugar in a bowl until light and fluffy. Add the coffee and the liqueur, beat again. Add the melted chocolate and oil, mix well. In another bowl, beat the egg whites with a pinch of salt. Gently fold the egg whites into the chocolate. Leave in the fridge until firm.