Grandma and friends

Once again CHOW.com's Jordan Mackay reached his psychic fingers into my brain and wrote about the subject sitting on top of my "to pitch" pile. Three steps ahead at all times, he is.

Curacao, triple sec, Grand Marnier, Cointreau- what's the difference? Mackay breaks it down (short answer: nothing officially, just go with the color and flavor you like). Then on his blog over at 7x7 Magazine, he notes that Josie Packard of the Alembic has been experimenting with her own orange liqueur she calls "con-treaux"- ha!

I've also thought that in the new DIY realm of modern cocktailing people more talented than I would start making triple sec at home. Grand Marnier is brandy (cognac)-based. Rhum Clement's Creole Shrub is rum-based. Patron's Citronge does not appear to be agave-based, which is odd. Would the texture of these different base spirits make much difference, or is it just about the flavor since they're used in such small quantities? What about different sweeteners- using agave syrup instead of other sugars? Do they need to be aged or added to aged spirits to mellow them out, or would a fresh brightness add something new?

There's is still plenty to learn (at least on my part) and that keeps this stuff interesting.

2/15- Corrected thanks to commenter. Cointreau may not be brandy-based. The website doesn't specify brandy, which would lead me to agree that it's based on neutral grain spirits.

Labels: liqueurs