As much as I usually prefer staying indoors and in the quietness of my own apartment on weekends, I couldn’t refuse the invitation to sip cocktails and watch a polo match at the Singapore Polo Club on a Sunday afternoon a few weeks back. I admit it was the lure of Cointreau cocktails that made me want to leave the comfort of my apartment. I have an unopened bottle of Cointreau sitting in my kitchen pantry and wanted to seek some inspiration on how others use this orange-flavored liqueur. I bought my bottle from the duty free shop at the airport a while back to facilitate making sangrias and Crêpe Suzette – which I haven’t quite gotten around to. Oops.
The polo match was the Standard Chartered Private Bank Ladies’ International 2013 with the Asia team emerging as a winner in the finals match between Europe, Middle East and Africa teams. I don’t understand polo or horses, but I definitely understand cocktails. Heh! That afternoon I was treated to three original libations created by Bitters and Love which incorporated Cointreau.
The Cointreau cocktails I had are posted below with recipes – for those who’d like to recreate them at home. (Hint, hint… maybe this weekend?)
COINTREAU FIZZ
Ingredients: Rosemary, Water, Cointreau, Lemon Zest.
Accompanied with Fruit Platter: Strawberries, Seedless Grapes, Red Apples, Raisins
COINTREAU 71⁄2 MINUTES
Ingredients: Italian Basil Leaves, Pineapple Juice, Fresh Lemon Juice, Simple Syrup, Cointreau.
COINTREAU ORCHID CONFIDENTIAL
Ingredients: Orchid & Earl Grey Syrup, Fresh Lemon Juice, Egg White, Cointreau, Orchid Flower.
I found all three cocktails to be very welcoming for a balmy Sunday afternoon – served chilled – and they all have a nice tropical twist. I think they are relatively easy to recreate at home… ok, maybe not quite the third one as it has the orchid and earl grey syrup, and the egg white foam thingie. Frankly I wouldn’t dare add and serve raw egg white to my guests at home, but it’s a creative addition nonetheless.
The array of hors d’oeuvres that accompanied these cocktails were: Salmon Crostini with Lemon Crème Fraiche, Marinated Prawn & Avocado, Coriander Pesto Fresh Tomato & Basil Bruschetta, Smoked Chicken with Honey & Cinnamon on Pumpkin Cake, Roulade of Duck Rilette, Pickled Cucumber & Dried Apricot, Trio of Cheese Cigar Rolls, Sunken Chocolate Timbale with Prunes & Armagnac.
Now I’m inspired to pop open my bottle of Cointreau and start planning a cocktail party of my own complete with hors d’oeuvres and all! *rubbing palms with glee* I really should start baking with it too (gonna wait for the madness mood to strike). In the meantime, I’m going to stalk the Cointreau Singapore FB page for other cocktail recipes.
Watercolor dress from Triologie.
XO,
-MB.
