He lives in Washington D.C. and South Florida. No, I didn’t stockpile toilet paper or grow a sourdough starter or start meditating—what I did was drink a Cosmopolitan. You can follow her @devontrevathan on Instagram and Twitter. Colleen Newvine is a Brooklyn-based freelance journalist and marketing consultant with a passion for great cocktails and farmers' market produce. Born in New York with a lust for travel and to visit breweries, wineries and distilleries around the world. The added agave nectar keeps the orange liqueur in check while the bitters add back some depth. Cointreau is one type of orange liqueur that bartenders use often when making margaritas. Orange Margarita Every day is time for a fiesta so it's important to always have one or two Margarita recipe at hand for those moments. Every #WineWednesday, Christine writes on her blog girlsgogrape.com. TIP: When picking out lemons and limes, make sure to choose ripe fruit that are soft. That’s why it’s at the core of several iconic cocktails, something very few other liqueurs can claim. Follow her at @smgorelick. You need to travel and discover the region by your eyes and senses not just in books or on the internet. Next, roll the moist rim in coarse salt on a plate. Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Ellen Kanner is the award-winning author of Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner (VegNews’ Book of the Year, PETA’s debut Book of the Month Club pick), the e- book, Beans: A Handful of Magic, and is contributor to outlets including Huffington Post, VegNews, Civil Eats and EatingWell. Matthew Callahan is a graduate of Roosevelt University in Chicago, where he earned a B.F.A. On the nose, Grandeza hits you hard with orange. Andy Smith is a freelance writer, copywriter and editor based in New York. There is a semblance of citrus flavor, a sweetening agent, and bourbon. How had I gone this long without trying such an infamous cocktail? Allison is also the host of the wine podcast Wine Soundtrack USA and a co-host of Crush On This videos on YouTube. We’re using the very simple recipe from “The Thinking Drinker’s Guide to Alcohol” which is 2 parts tequila, 1 part orange liqueur (Cointreau is specified), 1 part lime juice. When Sara isn't working, reviewing or writing, she can be found laughing with family and friends or taking long walks with beagle Bailey. She recently moved to New York City to begin her career. Over time the product evolved into two distinct categories: curaçao and triple sec. Lincoln enjoys all the major spirits - Bourbon, Whiskey, Rye and is never too far from his next drink. He holds an Advanced Certificate with merit from the Wine & Spirits Education Trust, London UK (WSET), and is currently pursuing their Diploma. Laine Doss is the food and spirits editor for Miami New Times. When he is not hiking with his family or planning spirit classes at his restaurants he can be found by his fireplace sipping drams of Scotch or Mezcal finding inspiration for his blog Life by the Drop http://blog.saloondavis.com. And, at least for me, it took drinking a Cosmo as I approach middle age for me to realize that. Curaçao Orange Liqueur Marie Brizard Wine & Spirits Spain Warm marmalade characters on the nose with rich brown sugar notes, leading to sweet, luxurious and sun-ripened flavours. Pameladevi Govinda lives in Brooklyn. I’ve had a career as a beverage writer for the last decade! Look out for brands that carry this statement, they'll display it on their bottle proudly. These picks are the best way to spend your hard-earned cash. At her alma mater Michigan State University, Tracy took advantage of half-off bottles on Wine Wednesdays. Nick Caputo, bartender and ambassador for Fords Gi… Program manager, distiller, and creator. Enjoy in a margarita or over ice. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. Chris Wertz is a veteran of the beverage business for more than 20 years. Follow him at @messyepicure on Twitter and Instagram or at themessyepicure.com. You can find her on Twitter and Instagram @writeonhonaker. She has worked at a number of wine shops in New York City. Just make sure it’s whiskey. It would add just the right amount of that orange sweetness to a Margarita, the cocktail for which they crafted the liqueur. He founded www.RumJourney.com and can be found on Facebook at https://www.facebook.com/paul.e.senft. as long as it's a Margarita … Tim has been tending bar in New York City since 2003. An oenophile is born. His first book, Apothecary Cocktails- will be released by Rockport/Quayside Publishing in November 2013. He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de laGastronomie- the weekend of September 22nd. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. Tequila, of course. It has the same bright pop of orange with a little floral nod, then slid into a brandy finish. When the Spanish planted the Seville orange on the isle of Curaçao, the bitterness increased. Instagram @cognacexpert Follow Genius Gin @geniusliquids. Kathleen also co-authored a book called Hudson Valley Wine: A History of Taste & Terroir, which was published in 2017. Shake hard for twenty to thirty seconds, then strain the mixture into the prepared glass. His passion, interest, and curious nature about food and spirits remained powerful influences. Those not carrying the statement often use a percentage of agave, alongside other 'spirit' and can use artificial colourings and sweeteners. She co-founded, edits and writes for www.beerunion.com, a website about beer news in NYC. Agave syrup or another sweetener. Her goal is to help people to gain a deeper understanding of wine by exploring its many facets through accessible, entertaining, and inspiring content. While there is still a big pop of orange with the Grandeza in this version of the cocktail, the natural sweetness of the brandy holds it in check. Besides Alcohol Professor, her work has appeared in the publications Thrillist, Chilled Magazine, Travel + Leisure and The Manual. Paul Senft is a Spirits Writer and Reviewer based in Metro Atlanta. She has written for Gothamist, Serious Eats, Time Out New York and Tasting Table. Pour all of the ingredients into a mixing glass over ice. Blend a shot or two into a top-shelf margarita and then add a few tablespoons to cake batter for an orange-y warmth. By the late-1980s, American cocktail culture had devolved into luridly named drinks packed with cheap schnapps or, even worse, artificial “mixes.” Enter Toby Cecchini, then bartending at the Odeon, a trendy bistro in lower Manhattan. Web : www.thewritetaste.co.uk As a Contributor for The Oregon Wine Press, Busted Wallet, and Ask Men, he has found his niche showcasing the nuances behind the vices that make life a celebration. After juggling various ambassador roles in the USA, UK and Scandinavia, she eventually moved to London to work in marketing for various independent Scotch brands. She is also wine, spirits, food and travel writer with a taste for Muscadet, and a penchant for curry. Matthew lives in New York City with his wife, and their two wonderful MacBooks. When she's not climbing a mountain somewhere, she paints, cooks and gardens in Los Angeles. He can be found arguing and cracking-wise on Twitter @TomSayingThings. Shake hard for twenty to thirty seconds, then strain the mixture into the glass. He lives half the year in Cambridgeshire in England and the other half in Arizona, and you'll find him on Twitter as @Mike_Gerrard, @TravelDistilled, and @The_Vodka_Guy. They are currently working on a children's book Mommy & Daddy are Bartenders in honor of their daughter Damiana. For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. James Reddicliffe is the co-founder and editor-in-chief of BK Beer Review, a blog that covers all things beer in the five boroughs. When not writing about beer or drinking it, he is selling his first ever Craft Beer Crossword Puzzle Book. Don't be shy and come say hi on Twitter: @happyhegelian. It isn't any old triple sec. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. She loves to travel, drink, take pictures of cocktails and inhale food. Kenneth Haynes is a Molecular Gastronomist and also a Content Creator who loves to approach the matter of social, artistic and technical aspects of food and drinks. https://www.liquor.com/best-triple-sec-and-orange-liqueurs-5088867 I turned my career into it because I really believe in it. He visits over 300 breweries a year across the United States. in Theatre and had a wonderful eight-year career as a stage and film actor. Today the website has a global readership numbering into the hundreds of thousands, and is a place where Cognac lovers can discover more about their passion, communicate with others of a similar interest, and purchase Cognac from the heart of the region to be delivered anywhere around the world. His work has appeared in Atlas Obscura, Men's Journal, Supercall and more. It's big and assertive, reminiscent of orange candy. When she’s not writing, she chases her passions for running, hiking, and all outdoor activities around the world. Connect with her on Twitter at @lennie7vk. Her previously published work and blog can be viewed at www.gajakattack.com. With over 15 years of experience behind a bar, Matt is the Amazon.com of beer - if you like this, you may also like... Join him in his own personal journey of exploration and discovery on Untappd (https://untappd.com/user/mattarchambault). This adds rich caramel and vanilla notes, with more warmth and depth on the palate. More information at his website www.robinrobinsonllc.com, From his first sip of wine to the last Scotch tasting, Ryan has loved the craft and the journey behind the bottle. Inspired by the wine industry around him in California, he started www.CORKZILLA.com, a wine and music blog, in 2010. The green Lahara fruits that evolved out of the Seville orange were inedible. What’s in a margarita — a good one? She is the founder of One Girl's Dish, a blog dedicated to food and drink events in New York. You can follow him at his blog The Grape Belt or on Twitter @grapebelt. He is the creator of the long running "Whiskey Smackdown" educational series at Astor Center NYC. Based in NYC, but happy to continue to travel the world, she has an appetite for great food and drink. Though often-mocked today, the classic Cosmo was more critical to today’s booming cocktail culture than it ever gets credit for. Best Practices: 6 Do’s and Don'ts For Making A Great Margarita His goal in life is to be Nick and Nora Charles. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. He's been writing about drinks, food, travel and cannabis for more than 15 years, including as senior editor at Liquor.com, spirits columnist at Playboy.com and freelance contributor to lots of other publications. She’s been exploring the intersection of food, culture, wellness, and sustainability for over 20 years as the syndicated columnist the Edgie Veggie and Huffington Post’s Meatless Monday blogger, as well as contributor to outlets including Civil Eats, Saveur, EatingWell, VegNews, and Whole Foods Magazine. He is a cocktail bartender who loves creating new drinks. He is a freelance writer and creative consultant based in San Francisco. Cha Cababaro is a freelance creative who manages websites and creates content for different international brands across various industries. A bottle of orange liqueur in your cupboard is like liquid gold. Strain the contents into the Old Fashioned glass over fresh ice, then garnish with the cherry. Amanda Montell is an NYU student, freelance writer, blogger, musical hobbyist and Brooklynite. Contact her at allison@pleasethepalate.com. Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. Agave nectar works best, since it will keep those warm rich vanillas and caramels in the cocktail. His work has appeared in Got Rum? Instead of the orange taking a back seat to the sweet brandy or sugar notes, it steps right to the front. A certified sommelier, she loves funky wines, loose leaf tea and running half marathons. Follow her: @elsamixalot. They did the research and developed a product that kept the bold orange flavor, using agave nectar as the sweetener for the liqueur. Additionally, he has written detailed commercial reports for trade publications and many of his articles have been published on respected industry websites, such as the drinks business, Speciality Food Magazine and hostelbookers. When not exploring the world or hunting around for new cuisines to try - you will find her relaxing in the garden with her head in a good book. Trying to intersect culinary innovation with the art of distillation. Allison Levine is owner of Please The Palate, a marketing and event-planning agency. Tracy Weiss had her first glass of Manischewitz at age 11. Cointreau was much softer. Formerly an editor at Saveur, Georgia has written for the Wall Street Journal, Food & Wine, Afar, Martha Stewart Living, and many other publications. Jeanette Hurt is the author of 15 books on food and drink, including Wisconsin Cocktails, Drink Like a Woman, The Joy of Cider, The Cheeses of Wisconsin and more. It is the expression of the oil in a mixable form. Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. Earlier this year, at the ripe old age of 40, I did something I’d never done before. Fried chicken and rosé Champagne will change your life! He worked as a bartender through college at the award-winning Montrio in Monterey, CA. Follow him on Instagram @BlankGlass. She doesn't love bell peppers, or red onions. Kathleen Willcox has been writing about the business and culture of wine and food for more years than she’d care to reveal. Catherine Fallis (“fall is”) is is the world’s 5th female Master Sommelier and the founder of Planet Grape LLC, a wine consulting firm providing content, reviews, corporate and private tastings, restaurant wine program development, and speaking services. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit in the Financial District. Her work has been featured in Wine Enthusiast, Bon Appetit, and others. Her love of exploring the best food and drink a city has to offer led her to co-found Epic Brew Tours, which specializes in craft brewery tours in Michigan. The same was true with the initial appearance of the ur-Margarita in 1937’s Café Royal Cocktail Book. The earthy flavors of the tequila come through as well, playing nicely with the orange bite. Other options just cut the brightness, but do not do much to keep those secondary notes. brewing mead, cyser, drinkwire, honey, honey mead, honey wine, mead, melomel, metheglin, phil galewitz, pyment, charity wine, drinkwire, earth day, earth day wine, environmental wine, environmentally friendly wine, kelly magyarics, pinot noir rose, red wine, rosé wine, sauvignon blanc, sustainable wine, white wine, wine that gives back, zinfandel, Three Ways To Drink For a Cause This Autumn, 7 Savory Tomato Cocktails (That Aren't a Bloody Mary). Ashley is a certified sommelier and entrepreneur based in Toronto, Canada where she specializes in wine tasting workshops. Let's disambiguate the industry of alcohol and share the research. Her background includes extensive work in fine dining where she has been both a bartender and a captain, (and has opinions about your table manners.) She found it horrendous but knew someday (when she was of legal drinking age), she’d seek out better vino. You may also follower her on twitter @TheAcademicWino. Thea Dwelle is the creator and editor of Luscious Lushes, a wine, food, and travel blog. Follow her on Twitter @cnewvine. Follow him on Twitter and Instagram @TheLiquortarian. Bylines can be seen via VinePair, The Bourbon Review, Billboard, W Magazine, plus many other outlets. Her love of cheese, wine, and spirits has taken her all over the world—from the Comté aging rooms in Fort St. Antoine in the Jura to the wild agave fields in the desert outside of Oaxaca. Follow her on twitter @sarahbeerunion or @beerunion. 30% RRP £15 from The Drink Shop. Jens is a freelance bartender in Dresden, Germany who decided he'd rather be a good host, than a mechanical engineer. LeNell Camacho Santa Ana once boasted the world's largest American whiskey selection in a retail store in her eponymous Brooklyn shop. You can read more of his articles on TodayTopReviews.com, a review site that focuses on three niches: wine, beer and cheese. Follow him on Twitter @allanroth. Follow him @supercasz. This fresh, smooth take on a premium orange liqueur offers a balanced flavor and the 'true taste' of the Brazilian Pera Orange. Francine Cohen is Editor in Chief of www.insidefandb.com, a regular contributor to Beverage Industry News and www.hotelinteractive.com and a hospitality and spirits industry consultant. In contrast, Grand Marnier brings out more of the inherent brandy textures as a compliment and less of the orange. In 2012 he moved to Cambridge, MA this time to join Theater Arts at Massachusetts Institute of Technology as a Technical Instructor. Anne Becerra is a Certified Cicerone at The Ginger Man in New York City and has a strong passion for craft beer and the community that surrounds it. Follow him on Twitter and Instagram @RetroManNYC. Brand Ambassador and Brand Manager over 34 markets, where he was responsible for distributor management, sales, retail and consumer education. This orange liqueur takes the savory orange peel flavors of triple sec and enhances it with the subtle finish of Brandy. To found out the best ideas for cocktails with Orange Liqueur… Lime juice is critical. A tiki cocktail aficionado, Laine is a judge at the annual South Beach Wine & Food Festival Art of Tiki event and competition and has an extensive collection of tiki mugs from bars she has visited around the world. She can be reached through her website www.kellymagyarics.com or follow her @kmagyiarics. After being involved in almost every aspect of the industry, from chef to bartender, vendor to general manager, she now is a writer and consultant, traveling around the world exploring bar communities and helping the industry progress as a whole. Follow her on twitter @la_dolce_vino. Since 2012 Allan has worked at Char No. Maggie Kimberl is a bourbon writer focusing on bourbon culture and tourism in Louisville and Kentucky. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. The vanilla warmth comes through a bit more, and the whole experience is livened up. Here he had the opportunity to work with and learn from world-renowned chef Cal Stamenov, and sommelier Mark Jensen, formerly of the Highlands Inn. Bozkurt "Bozzy" Karasu (@bozkurtkarasu) moved to NYC in 2003 to join The Wooster Group as their Production Manager after working as a freelance performing arts production manager and designer in Istanbul, Turkey for 13 years. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. She splits her time between developing successful brand marketing strategies and writing about the business of the f&b and hotel industries. But while most imitators in the category became interchangeable and completely forgettable, Cointreau remains an absolute must on any serious home bar. Adam Levy is the "Alcohol Professor" and Founder of the International. Pour juice mixture into a pitcher with remaining ice. There are other floral notes that peek through, but there was not as much complexity as the Grandeza offered. She is fond of saying, wine, beer, and spirit is more than just what’s in the glass – it can be the stuff of legend and folklore, it’s language and geography, history, and science – and, it is with great pleasure that she has made telling these stories of provenance and production the focus of her career. Express the orange twist over the cocktail, add to the glass, then serve. M. T. Eley is an Ohio-born writer currently living in Roanoke, Virginia. Ben is a technology marketing executive, award-winning former journalist, lifelong music fan, and wine adventurer, always willing to try something new. The legendary orange liqueur is probably not a cocktail ingredient you think about a lot in this era of small batch bourbon and artisan gin and oddball amaros. However, the oils in its peel were delicious and fragrant. Kevin Gibson is a Louisville, Ky.-based writer who writes about breweries, restaurants and the great city he calls home. Within the confines of our taste test, Grand Marnier was the closest to the Grandeza. More liqueur recommendations. © 2021 The Alcohol Professor. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. Today we'll look at a range of orange liqueurs, from high-priced brandy-laced … A variation on our standard double blinding technique was used: without witnesses, person A poured samples into 3 distinctive measuring glasses … Nearly 70 years later, Esquire’s official Margarita recipe still does not specify a brand of tequila but does insist on Cointreau. While the brandy finish was pleasant, it pulled away from that intense orange flavor. It can be mixed with a brandy or other neutral grain spirit. Andrew was born in New York, studied in Boston, and then came back to New York. Kaya Johnson is a professional interpreter from Yorkshire, UK, who is fond of writing and traveling. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. He graduated from Wesleyan University in Connecticut with a Liberal Arts degree in the wonderfully vague discipline of American Studies. Andrew McFetridge is a New York City-based writer and sommelier. It is likely to be just as good, if not more pleasing to you. She holds the WSET Level 3 certification and is pursuing ongoing wine and spirits educational opportunities in between deadlines. Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Grandeza has developed a product that puts orange liqueurs in a different light. This Isn't a Rum and Coke. Christina Brooks is a wine professional with ilovewine.com—a site devoted to wine information and appreciation. Her boozy curiosity first developed in her interest of biodynamic oenology while she poured in Italian wine bars to supplement to her role an ecologist for the NYC Parks Dept. The peel could be found in everything from British marmalade to dietary supplements, and the juice had been in use in marinades and sauces around the globe. His sitcom pilot is in development with Kierstead Productions, and you can find more of his writing on his website www.storytellingcontent.com. Having left the corporate world, she now focuses on writing about food, drinks, travel and sustainability. Aside from Alcohol Professor, he currently writes for Liquor.com, Saveur Magazine, Wine Enthusiast, Distiller.com, and acts as head of content for Dekanta. Marysa Mitch is a freelance writer focusing on spirits, beer, and wine. A few drops of bitters, and you have yourself a cocktail. It still offered the orange scent, but this time more of the fruit than the peel. He is the author of several published secondary level textbooks and teaching guides, as well as email copy, promotional materials, online content, blogs, and business communications. There is some promise of the sweetness here, with faint traces of the caramel and vanilla coming through. He regularly tastes whisk(e)y and blogs about it at tire-bouchon. Jason Horn's first published story as a professional journalist (well, intern) was called "Whiskey 101," and he's never looked back. Follow her on Twitter @gabbynikki. Follow her adventures on Instagram at @beerfoodtravels or her website, beerfoodtravels.com. Esquire participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Orange liqueur has earned a bad reputation over the last few decades. He also runs his own site, ManTalkFood.com, and can be followed on Twitter, @ManTalkFood. Whether it's a classic Margarita , a Blue Margarita cocktail recipe, or this Orange Margarita cocktail recipe . Considering the natural warmth of bourbon, everything within the Grandeza was working with it. Prior to that, Robin was instrumental in helping to build the Compass Box Whisky Co. in the United States as its U.S. Upon moving to San Francisco, she bartended in seasonally inspired restaurants and immersed herself in the world of cocktails. Follow him on Instagram @andrewmcf. The flavor profiles between the two are very, very different. Today she lives in Venice California, serves on the board of Art Beyond the Glass, and can often be found serving G and T’s while sailing across the bay. You may be able to find more information about this and similar content at piano.io, How to Make a Vodka Martini for Gin Loyalists, 15 Wine Subscription Boxes to Suit Every Palate, 11 Whiskey Glasses That Deserve the Good Stuff. She enjoys sharing articles on various topics and dreams of writing a bestseller one day. Not so fast. As a Freelance Writer, Hudson Valley NY Craft Beer Columnist and Beer Blogger, he is discovering the rest of his life, one sip at a time. Twitter : @robthefoodie You can follow him on Twitter @WarrrenBobrow1. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass. There are hundreds of vintage Cointreau posters for sale on eBay; try to find other brands that can claim that. That version would become an immediate sensation, getting cocktail drinkers again used to the idea of fresh ingredients and elegant, stemmed glassware. . Sharyn Foulis is a wine educator and retail consultant working in Sydney, Australia. Cointreau is an orange-flavored liquor and it’s found in many popular Margarita recipes. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. Take, for example, curaçao. https://www.thrillist.com/spirits/liqueur/triple-sec-substitute Jackie is a freelance writer and blogger. Garnish with the lime wedge and serve. Set the glass aside, and pour all of the ingredients into a shaker over ice. Follow her on Twitter @Luscious_Lushes. His work has been featured in the New York Times, and when he is not writing about beer or spirits, you can find him spending time with his wife and 10-week-old son Graham, who enjoys bottles of a different kind. Finnish citizen, born in Stockholm, Elsa worked as a cocktail bartender in Nottingham while studying for her Master’s thesis on temperance in 19th Century America. Follow him on Twitter @_thinkertinker. Katie Lockhart is a travel and food journalist, copywriter and content creator traveling full-time around Asia. This went over incredibly well with the taste testers. If you’ve never tried a margarita without Cointreau, triple sec, or another orange liqueur, may I gently suggest you do so? His interests are eclectic, becoming adept in wines from all over the globe, including Greece, Italy, Spain, Portugal, Chile, Argentina, Soviet Georgia, Mexico, Canada, Croatia, Lebanon, Israel, France, Germany, as well as many of the wine growing regions within the United States. The Margarita was selected for reasons that will become apparent later in the article. Trust her! Ashlie is interested in music, lifestyle, fashion, and travel. Follow her on Instagram @littlececilia1 and Twitter @littlececilia . If fruit … His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. The Spanish make the same claim. You can find him in one of Berlin dark, smoky bars, unless it’s summer - when he’ll be more likely lounging on the canal with an extra hoppy IPA. If you'd like a salt rimmed glass, slice a lime into quarters and rub one of the quarters along … Tamagno’s work still evokes the glamor and excitement of the Moulin Rouge, and it’s no wonder original posters from the era sell for thousands of dollars on the auction market. The recipe that was used is the classic, no frills version: 2 oz./60 mL tequila (your choice, traditionally made with blanco expressions), Glass: Margarita, cocktail or double rocks glass if serving on the rocks, Garnish: Salted rim (use coarse salt) and lime wedge, with an extra wedge for rimming the glass. His Twitter handle is @corkzillasf. She gets out of bed every morning to find new ways of helping people find wines they will love. Cointreau Is Still the Best Orange Liqueur for Cocktails Cointreau Is the Orange Liqueur Still Asked for By Name It isn't any old triple sec. Abigail is a member of the United States Bartenders Guild and a proud supporter of the Museum of the American Cocktail in New Orleans. Cointreau: it has the most complex, smooth flavor that makes for a superior drink. The murky history of cocktail lore contains hints and suggestions about the origins of many staples of the modern bar.