Cointreau — The Premium Triple Sec

Cointreau was created in 1875 by Édouard-Jean Cointreau, son of confectioner Adolphe Cointreau, in Saint-Barthélemy-d'Anjou. Édouard sought to create an orange liqueur of superior quality using both sweet and bitter orange peels in pure grain neutral spirit. The distinctive square bottle was designed in 1899 and has remained essentially unchanged. Cointreau's sister company Rémy Martin (both part of Rémy Cointreau Group) produces both Cognac and Cointreau at the same Anjou facility.

Cointreau is the world's most influential triple sec — a crystal-clear, 40% ABV orange liqueur made from the dried peel of both sweet orange (Florida, Brazil) and bitter orange (Haiti, Spain) macerated in pure sugar beet alcohol. Created in 1875 by Édouard Cointreau in Saint-Barthélemy-d'Anjou, near Angers, France, it is the defining ingredient in the Margarita, Cosmopolitan, Sidecar, White Lady, and dozens of other classic cocktails. The square bottle and distinctive Cointreau label are among the most recognisable in the spirits world. Unlike Grand Marnier's Cognac base, Cointreau's neutral spirit base produces a purer, cleaner orange expression that allows citrus to dominate without interference from aged grape spirit.

FOOD PAIRING: Cointreau's pure citrus intensity bridges to Provenance 1000 recipes featuring French pastry, seafood, and citrus-forward dishes — Cointreau alongside crêpes Suzette, tarte à l'orange, and moules marinière with orange and saffron. The Margarita (Cointreau + tequila + lime) alongside fish tacos, ceviche, and grilled shrimp is the definitive citrus cocktail-seafood pairing. For dessert, Cointreau soaked into a Grand Marnier trifle, fruit salad, or orange mousse creates elegant citrus complexity.