Shake all ingredients with ice and pour into a margarita glass with a salted rim.
- Tequila Don Julio
- Bartenders Choice Lime Juice
- Crushed Ice
Pour 145 millilitres (4.9 fluid ounces) of the Tequila Don Julio
Pour 54 millilitres (1.83 fluid ounces) of the Cointreau
Pour 48 millilitres (1.62 fluid ounces) of the Bartenders Choice Lime Juice
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice
This cocktail submitted by: http://
Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau from Angers. Their first success was with the cherry liqueur, guignolet, but it was when they concocted a blend of sweet and bitter orange peels and pure alcohol from sugar beets that the success of the enterprise was definitively confirmed. In 1875, the first bottles of Cointreau were sold. It is now estimated that thirteen million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported. The company is still owned and run by the Cointreau family, although a notable descendant, André J. Cointreau, left the company to run the famed Paris-based Le Cordon Bleu culinary school in the 1990s.
The production methods and recipe are a family secret, but tours of the distillery are open to the public. Photography is restricted in many areas to protect the production process from being copied.
Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphaël, Haiti as well as