Cointreau Unveils 'Caviar' Technique

  • February 22, 2008
Cointreau has unveiled Cointreau Caviar, derived from a scientific molecular mixology process.

The technique transforms the Cointreau liqueur from a liquid into a set of solid "pearls." The iridescent caviar, which features edible flakes of 24-karat gold, is served with a variety of upscale Cointreau cocktails, either on the side or floating in suspension within the mixture.

The launch of the Cointreau Caviar, and the offering of the highly specialized toolkits used to create the "pearls," places Cointreau at the forefront of spirits innovation, transforming the complex world of mixology and science into a reality that sets a new benchmark in the cocktail world, the company says.

--Nina M. Lentini

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