Drink of the Week: Cucumber Cointreau Sour

It’s fair to say I’m on a bit of a Cointreau kick. I brought back a big bottle of the clear spirit — made from orange peels — from France, and I’ve been mixing margaritas, fizzes, white ladies and now, sours. I made this Cucumber Cointreau Sour using only muddled cucumber, lime juice, Cointreau, an egg white and a splash of water. It’s smooth, refreshing and tart, with that lovely, slightly sweet taste of oranges. Delicious.

This sour, made using Cointreau, makes a refreshing drink on a hot, end-of-summer. long weekend evening.

This sour, made using Cointreau, makes a refreshing drink on a hot, end-of-summer, long weekend evening, whether in France or in Fernie.

I have to say I’ve been impressed by Cointreau’s ability to stand up in a drink as the base spirit. Prior to visiting the Cointreau distillery and museum in Angers, I had only used it in cocktails such as the margarita and sidecar where other spirits (e.g. tequila and cognac) do the heavy lifting. After drinking many a fizz in France (Cointreau, lime juice, soda water), I figured it would be lovely anchoring a sour, too. I was right.

Cucumber Cointreau Sour

  • Juice of 1 lime
  • 6 cucumber rounds
  • 2 oz Cointreau
  • Egg white
  • Splash water

In the base of a cocktail shaker, muddle the lime juice and 3 cucumber rounds. Add the Cointreau and egg white, then dry shake to emulsify egg. Taste, then add a splash of water if desired. Add ice and shake again, then strain into a rocks glass and add the 3 remaining cucumber rounds for garnish.

P.S. You’re not supposed to serve a sour on the rocks (as pictured) but it was so hot I couldn’t help myself. Gotta love our short summers.

P.P.S. I’m going to be writing more about Cointreau and Cointreau cocktails in an upcoming Spirited Calgary column in the Calgary Herald.

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