Since its creation, in 1849, the recipe for Cointreau remains simple, natural and almost unchanged since its creation. Its character and excellence lie in the careful selection and blending of sweet-and-bitter orange peels, to which the Master Distiller of the House of Cointreau , Carole Quinton, devotes all her passionate attention.
Cointreau Blood Orange is a complex blend of sweet and bitter orange peel essences, combined with Corsican Blood Orange essences – this brings a fruity, refreshing note to Cointreau’s distinctive signature.
As with the original, in cocktails, Cointreau Blood Orange serves as a flavour amplifier, helping reveal the other ingredients while bringing balance, depth, and freshness to the mix.
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