Caviar of Cointreau
Cointreau invents, surprises and tickles your taste buds with a bracing cocktail based on the arcane but delicious technology of molecular mixology...
Taking inspiration from the work of Adrià Ferran, the legendary chef of the famous restaurant El Bulli and a master of molecular gastronomy, the research teams at Cointreau, always at the cutting edge of innovation in the bartending world, sought to develop a simple technical process for turning Cointreau into solid spheres. In order to do so, they contacted Fernando Castellon, an expert mixologist renowned among bartending professionals. After several months of research and hundreds of trials to fine-tune the best formula for turning Cointreau from a liquid to a solid state, Cointreau’s team managed to obtain perfect, delightfully iridescent pearls of Cointreau which burst into life in one’s mouth in a symphony of delicious flavours.
Although the feat had already been performed with other liquids such as fruit juices, never before had a spirit such as Cointreau been turned into perfect spheres by such a simple process. It took a fair dose of cheek, the right ingredients used in the right proportions, and above all, the top professionals in the field, who were absolutely delighted to be trumping the world of bartending.
Named “Cointreau caviar”, the new product, which was first launched in Paris where it was presented to the greatest bartenders, took New York by storm, delighting the best barmen there. The next stop was London, Europe’s cocktail capital.
Cointreau caviar is already to be found on the drinks menus of several grand Parisian hotels such as the Four Seasons – George V, the Park Hyatt – Vendôme, the Fouquet’s – Barrière and at Murano and Pershing Hall. In New York, you can currently quaff it at the famous Pegu Club or the Dylan Prime. In London, it will soon be on offer at all the most trendy and upmarket bars, delighting the palates and the minds of connoisseurs of extreme gastronomic sensations.