The Spirit World

Cointreau has recently introduced Cointreau Caviar, solid “pearls” of Cointreau liqueur created through a proprietary molecular mixology process that can be added to a cocktail, glass of champagne, or eaten alone. They also supply a glamorous aspect to the latest creation - the Cointreaupolitan cocktail, made simply with Cointreau, cranberry juice and fresh lime juice.

Four-star restaurant DANIEL in New York City just debuted the new “Strawberry & Pearls”, a deliciously unique twist on a Strawberry Margarita with strawberry-infused Cointreau “pearls” served on the side.

A while back Londonist described the pearls as having ”the look and consistency of, well, caviar and add a nice little burst of ‘ooh’ to a drink. The process to make the Cointreau Caviar involves a simple laboratory-style technique and a few natural ingredients … and turns bartenders into mad scientists.”

Rémy Cointreau spent nearly a year perfecting the technique with mixologist Fernando Castellon. Together, they applied cutting-edge molecular gastronomy techniques to turn Cointreau from a liquid into a solid.

“Though the process already exists for other liquids such as fruit juices, never before has the spherification of an alcohol been possible,” the company said in a press release.