Cointreau Spicy revisits the famous orange liqueur from Maison Angevin with a maceration of bird pepper and natural flavors of chili pepper, jalapeño and cucumber, to give the Margarita a new intensity
Spicy flavors are gaining ground behind bars, and Cointreau Spicy intends to give them a new expression. For this creation, Maison Cointreau retains the aromatic signature of its emblematic orange liqueur while giving it a progressive warmth. Made in Angers, this new spirit combines Cointreau orange liqueur at 30% vol. with a maceration of bird pepper and natural flavors of chili pepper, jalapeño and cucumber.
A new expression of Cointreau
Since 1885, Cointreau has built its identity around a precise balance between sweet and bitter oranges. The House, founded in Angers in 1849, still produces its liqueur in France using the distillation methods established by Édouard Cointreau. Its know-how is based in particular on the selection of orange peels, their assembly and their distillation in copper stills.
With Cointreau Spicy, this historic signature does not disappear: it takes on a new aromatic register. The freshness of the orange remains at the heart of the tasting, while the pepper gradually intervenes to bring heat and intensity.
Orange first, chili pepper later
On the nose, Cointreau Spicy begins by expressing the notes of orange and zest characteristic of the House. They then evolve towards a vegetal and herbaceous register before revealing the spicy dimension.
On the palate, sweet and bitter oranges open the tasting. Then the heat of the pepper gradually rises, without erasing the freshness of the citrus fruits. It is precisely this interplay between freshness, vegetal and heat which outlines the profile of this new reference.
Bird pepper, jalapeño and cucumber
The recipe therefore combines several expressions of chili pepper. A maceration of bird pepper complements the natural aromas of chili and jalapeño, while the cucumber brings a vegetal dimension to the whole.
The result is designed to maintain the balance that characterizes Cointreau rather than seeking a dominant spiciness. An approach that echoes the expectations raised by a study carried out for the House: among consumers surveyed in the United Kingdom, the United States, Japan and Brazil, 64% say they prefer a subtle or moderate level of spiciness, allowing other flavors to express themselves.
Cointreau Spicy, the new accomplice of the Margarita
It is naturally around the Spicy Margarita that Cointreau Spicy finds its most obvious expression. The recipe proposed by the House combines 2.5 cl of Cointreau Spicy, 4 cl of tequila and 2 cl of lime juice, all served with a rim of a Tajín salt glass.
This spicy interpretation extends the history of the Margarita at Cointreau. The House points out that the Original Margarita is today the second most ordered cocktail in establishments around the world, while the Spicy Margarita is ranked ninth in Difford’s Guide’s Top 100 Cocktails.
But Cointreau Spicy is not limited to this signature cocktail. The House also imagines a Spicy Mango Margarita, a Spicy Paloma, a Spicy Highball or even Spicy Frozen Shots, so many variations that exploit its citrus, vegetal and spicy register.
Regular intensity for cocktails
Beyond the taste, Cointreau Spicy responds to a very concrete use by bar professionals. Its recipe allows you to bring a regular spicy intensity to cocktails without having to prepare peppers or infused ingredients in advance.
A way to gain precision and consistency behind the bar, while leaving more room for the bartenders’ creativity.
Cointreau Spicy is available at wine merchants as well as at Leclerc and Carrefour, at the price of €19.45.
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