a toast to tueday evenings: the cointreau teese

I can’t believe I haven’t blogged more recipes for drinks here. You see, I love a drink. Like, really love. In fact, more than one drink. Multiples, many, lots. Liquor is my drug of choice – and I’m not afraid to admit it. Recently, Santa Claus (knowing this about me) came round with a sack full o’ gifts, including most of a bottle of Cointreau that he said wasn’t to his tastes. Just quietly, I think Old Saint Nick is more of a beer man. So I politely obliged and promised I’d put the triple sec to good use. And boy, did I ever.

Here’s a tip: if you’re looking for interesting but relatively simple recipes for mixed drinks and cocktails that will put a bottle from your cabinet to good use, look up the relevant spirit’s website. There are treasures, my friends… treasures! To wit: see the homepage of the world's most delicious gin.  Or, this gorgeous violet-infused tipple that comes courtesy of Dita Von Teese via the Cointreau website. Is it not the prettiest thing you’ve seen on a Tuesday evening in forever?

Usually I steer clear of drinks in strange colours. The times I haven’t have usually ended in bruised knees and/or a dirty big headache. But French violet syrup and orange liqueur? I had to have this in my mouth asap. Earlier today I happened to be in Carlton to meet a friend for coffee and walked past La Parisienne. Intrigued by the escargot plates in the window, I thought: better take a look, non? But I forgot about those darling plates in the window as soon as I saw the Monin display.

Sure, this syrup looks like it’s had some of those moody mauve blooms dipping their toes playfully in it, but amazingly – gorgeously – it also tastes as if a whole posy has been hanging out in the bottle. It tastes the way violets smell, and that is a beautiful, beautiful thing. Don’t believe me? Come over. Or get a bottle yourself.

The floral promise of this prettiest drink might make you feel unsure. It did me. But imagine that heady bouquet grounded in the strong, warm base of the orange liqueur and juiced up a little with some apple. Then, the whole lot is brought to life with a good squeeze of fresh lemon juice before being all shook up with ice to hold the perfume perfectly still. Put on some Barry Adamson (or whatever sexy, sleazy records your friends have been pumping through your stereo) and take a sip. It’s pretty magic – which is important in a cocktail, I think.

So, what do you think? Flowers in drinks? And, flowers (specifically violets) in what else?

Lexi.x

Cointreau Teese

Recipe from cointreau.com

Makes 1

40ml Cointreau
20ml Apple juice
15ml Monin violet syrup
15ml Fresh lemon juice  
Purple bloom, for garnish


1. Add all ingredients to cocktail shaker over ice. Shake until chilled and strain into a martini glass. Garnish with a purple-kinda flower. Drink. 

Mexicola!

So I promised my pal Whitney that I'd post about the bagels next, but I spent this morning tending to the garden and didn't realise until I'd finished that hey! It's pretty hot out there! And hey! It's 3 o'clock! Time for a Mexicola!


This is a drink my friend Meg described minutes ago as 'confusing' - and I think I know what she means, for it's sweet and cold and spicy all at the same time. But she hasn't tasted it yet! I'm drinking one right this minute, dear readers, and I can tell you that it is good. First you take your glass and rub the rim with a wedge of lime. Now, salt that baby. Take some tequila blanco and splash it in. Squeeze in some lime juice and add a little sugar syrup and a dash or two of tabasco. Throw in a few ice cubes and top with coca-cola. And that's it! Crazy, yes? I tell you what, it's been a long time since I've had coca-cola, but this cocktail is so refreshing. And tangy. And spicy. It's a total party-starter.

Mexicola
From Gourmet Traveller November 2010, recipe by Anton Forte of Shady Pines, Sydney

Makes 1

1/4 lime for rubbing, plus 30ml lime juice
45 ml tequila blanco
10 ml sugar syrup
2 dashes Tabasco
Coca-Cola to fill

1. Rub the rim of your glass with the lime wedge, reserve lime. Dip the glass rim in slat and shake off excess. Add tequila, lime juice, sugar syrup and Tabasco, then ice. Fill with Coca-Cola and, if you're feeling fancy, garnish with the reserved lime wedge and serve.