A Working Saturday Brunch – Cointreau Inspired

What happens when you have your best people around you and your best alcohol around too?!….well don’t ask me because I dont really remember much. But one thing I do remember is it was all a big blast!

It was a working saturday, but then this is exactly what some saturdays are meant to be – work deprived and alcohol imbibed.
Joined by close friends, family, tummy-happy food and gorgeous cocktails. Of course it was all Cointreau based since the people at Remy-Cointreau were crazy enough to give me a bottle and tell me to go nuts with it. It was everywhere, in the food, sangria, cocktails and even on our clothes and table covers by the end of it! And im proud to report that the bottle was devoured of its last drop that day.

Starting off with some spring onion and garlic prawn starters and mango and cointreau sangria.

There were some yummy liver and caramelized onion starters and gorgeous Cosmopolitans after that. Only difference – the vodka was replaced with Cointreau and BAM! you have a ‘COINTREAUPOLITAN’. The crazies started a while later. Very tasty and extremely lethal. And we all love that!

Heres the simplest recipe for the fabulously classy ‘Cointreaupolitan’
Pour into a shaker with ice:
– 50ml (1.6 fl oz) Cointreau

– 30ml (1 fl oz) Cranberry juice

– 20ml (0.6 fl oz) Lemon juice


Shake and strain into a martini glass.(Clearly shake it a little harder than shown in the pic)

Let the good times begin!



Ooo and lets not forget the Cointreaubution of Cointreau in the food as well.
Herb and Cointreau marinated Grilled Chicken.
Marinade: Oil, basil, rosemary, chilly, coriander powder, worchestershire sauce, salt, pepper and a cup full of Cointreau. Keep it overnight and grill next day. Herby, meaty and with that slight hint of ‘something else’ which is the Cointreau.

Smoked Pork Curry

And last but nowhere near the least – The most lethal and decievingly summery – The Tropical Kiss
Its actually The Ultimate Long Island Iced Tea but instead of the Coke you use Guava Juice and Cointreau and you can literally imagine yourself on a beach somewhere.

The Recipe:
•1 oz Captain Morgan’s spiced rum
•1 oz gin
•1 oz vodka
•1 oz tequila
•1 oz Cointreau or triple sec
•1 oz fresh limejuice
•2 oz guava nectar (such as Kearns)
•2 oz club soda (or to taste)
•Lime wedges as garnish
Pour the ingredients in a tall glass. Top up with lots of ice.

I think thats enough recipes and food for one post. Is your mouth watering yet? Because mine is…..again!

A big thanks to Naina for being the official photographer as I was bartending! Thats the link to some more amazing pics she took! Woot woot!

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