Cointreau promotes contest with bartenders and chooses the best Cointreau Fizz

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Originally, the result of combining traditional French orange liqueur with lemon juice and sparkling water is revisited in bold and different combinations.
The drink that is a success in France, due to its versatility can bring different combinations and please even the most demanding palates. Thus, Cointreau promoted a contest with bartenders from renowned houses in São Paulo, Rio de Janeiro, Recife, Salvador, Fortaleza and Florianópolis to choose the best Cointreau Fizz in the country.
The pre-selection was made between the houses that sent their recipes with photo and video with the preparation method so that the choice of the top 10 drinks was made, which should reproduce their recipes in the final event, which will take place on December 1st. , at Casa do Saber.
The big winner will win a trip to France, entitled to a workshop at the Cointreau factory sponsored by the brand and his recipe will be published in a cookbook with the TOP 10 Cointreau Fizz drinks and will be available in all bars that participated in the action .
To learn more, click here!
The recipes can be tasted in the establishments participating in the contest for a limited time. Those who prefer can also reproduce the recipes at home, check out:
PUBLIPOST
CointreauFizz Mamba Negra By Utopia Restô Bar (Salvador / BA)

  • 50 ml of Cointreau
  • 50 ml sparkling water
  • 50ml white grape juice
  • 25ml of blackberry jam
  • 4 ripe tamarinds

In a cocktail shaker add Cointreau, tamarinds and part of the white grape juice. Shake well and serve in the bowl. Again in the cocktail shaker, shake the rest of the juice with the blackberry jam and serve in the glass. Complete with sparkling water.
Cointreau Berry Fizz By Zem Thai & Music (Salvador / BA)

  • 70ml of Cointreau
  • 10 units of blueberries
  • 2 units of physalis
  • 60ml wild fruit infusion
  • 10ml of tahiti lemon juice

Beat all the ingredients in a cocktail shaker with plenty of ice. Decorate with a physalis and some blueberries
CointreauFizz Blues By Shooters Cock (Rio de Janeiro / RJ)

  • 50 ml of Cointreau
  • 5 jabuticabas
  • 5 blueberries
  • 20ml of Tahiti lemon juice
  • 50ml of club soda
  • 3 drops of angostura bitter
  • Blueberries, mint and a lemon twist

In a cocktail shaker put the fruits and blend well, add ice, lemon juice and Cointreau. Beat the shaker vigorously. Double strain into a bowl with ice and add the club soda and drops of angostura. Garnish with mint blueberries and a lemon twist
CointreauFizz Salt & Pepper By Fasano (Rio de Janeiro / RJ)

  • 60 ml of Cointreau
  • 25ml of mango juice
  • 25ml of tahiti lemon juice
  • 1 slice of lemon
  • 3 sugar dancers
  • 3 slices of mango
  • Perrier Water
  • Parsley in octopus
  • 1 basil chicken
  • 1 ice sphere
  • salt flower

In a cocktail shaker put the cointreau, the mango juice, the Tahiti lemon juice, the squeezed lemon slice, the sugar and, mix well. Move to the double strainer bowl, place the ice sphere carefully and top up with perrier water. Finish with the 3 slices of mango, the sprig of mangericao and sprinkle the parsley in octopus.
Cointreau Fizz Exotique By Paris Bar (Rio de Janeiro / RJ)

  • 60 ml of Cointreau
  • 20ml of Cajuina juice
  • 5 drops of honey

Refresh the bowl. In a cocktail shaker, shake all the ingredients. Serve in the bowl with double strain and add two dehydrated oranges as a decoration
Cointreau Fizz Chai By Terrazza Azzura (Rio de Janeiro / RJ)

  • 50 ml of Cointreau
  • 20ml of Monin Chai
  • 20 ml of lemon juice
  • Sparkling water

In a cocktail shaker with ice, place Monin, lemon and Cointreau. Shake vigorously. Move to the bowl with 4 ice cubes and decorate with a cinnamon stick
Cointreau Fizz Condê Rose By Side (São Paulo / SP)

  • 60 ml of Cointreau
  • 20 ml of lemon juice
  • 1 macerated cardamom
  • 1 sprig of lemon thyme
  • 7ml Marrakesh syrup
  • 40ml of ginger beer
  • 1 cherry on a stick and edible flower for garnish

Mix all the ingredients in a cocktail shaker, serve with double strain in a glass with ice and complete with ginger beer. Decorate with the flower and the cherry.
Cointreau Fizz Pitangueiras By Barê Jardins (São Paulo / SP)

  • 50 ml of Cointreau
  • 10 ml of fresh tahiti lemon
  • 1 splash of orange bitter
  • 5 fresh cherry tomatoes
  • 1 mint leaf
  • Sparkling water flavored with mint

In a cocktail shaker, blend the pitanga with the mint, lemon juice and bitter. Add Cointreau and mix with lots of ice. Strain and serve in the bowl with ice. Complete with sparkling water and decorate with a sprig of mint and a cherry.
Cointreau Fizz Passion Fruit a la Primaverá By Forneria San Paolo (São Paulo / SP)

  • 50 ml Cointreau infused with juniper, star anise and hibiscus flower
  • 15 ml lemon juice
  • Perrier Water
  • Twist of orange and a branch of fennel to decorate

Cool the bowl and set aside. Flambé Cointreau and add lemon juice at the beginning of this process. Mix and transfer the ingredients to the bowl. Decorate with the orange twist and the fennel branch.
Cointreau Fizz Nectar By Loft Casa Forte (Recife / PE)

  • 50 ml of Cointreau
  • 20 ml of nectarine puree
  • 10 ml lemon
  • 50 ml sparkling water
  • A branch of rosemary to decorate

Serve all the ingredients directly in the bowl, mix with a spoon and decorate with the rosemary branch

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