A Muddled Thought

Something I’ll definitely be checking out in December.

Holiday Cocktails with Dave Arnold and Nils Noren

Wednesday, December 2, 2009, 6:30pm – 8:30pm
Price: $125
2 hours demonstration and tasting- ENROLL NOW

Put a high-tech spin on tradition this holiday season in this tasting and demonstration with two men known for their appreciation of a fine cocktail. The French Culinary Institute’s Nils Norén, VP of Culinary Arts, and Dave Arnold, head of the Culinary Technology department, take a push-the-boundaries approach to mixing drinks that can enliven even the most orthodox of holiday recipes. See innovative techniques, such as carbonation, rotary evaporation, and vacuum infusion, in action. And pick up handy low-tech bartender tricks to help you maximize cocktail taste and texture at home. On the agenda for the night: Nils’ take on traditional Swedish Glögg, a cutting-edge hot buttered rum, and cocktails flamed with the Red Hot Poker (a turbocharged electric rod Dave built for beverage ignition), along with festive snacks for the cocktail hour and a few other surprises.

Students must be at least 21 years of age to enroll in Holiday Cocktails.

Enroll Now

Noir. The dictionary states the definition of this word is of “suggestive of danger and violence”. Bottled in a golden and black version of the infamous Cointreau bottle. The bottle itself exudes a sense of mystery and intrigue of what exactly hides inside this bottle.

Once you began to pour yourself a taste of this mysterious liquid, you begin to understand what exactly your tasting. Noir, a recipe that’s been passed from Cointreau master distiller to master distiller is an elegant creation that blends the flavors of Cointreau orange liquor and Remy Martin Cognac.

So how does it taste?

Cointreau Noir starts with hints of vanilla and sweetness.
Once you move past these notes of vanilla your hit with heavy notes of orange zest that greet the palate with a slight tinge. As that sip finishes additional hints of sweetness and warmth jump out at you. Cointreau Noir is an impressive new additional to any bar’s liquor selection selection and works great in cocktail recipes.

Here are a few new recipes that showcase the flavors of Cointreau Noir.

That Smokin French Vixen
¾ Cointreau Noir
1 ¾ Partida Reposado
¾ Sombra Mezcal
1 oz Espresso Syrup
1 Dash Mole Bitters

That Smokin French Vixen. A Combination of Cointreau Noir, Partida Reposado, Sombra Mezcal and Espresso Syrup.

Oh Gin I knew thee well….
¾ Cointreau Noir
1 ¾ Beefeater 24 Gin
2 Dashes Fee Brothers Grapefruit Bitters
¾ Simple Syrup
Garnish with Lemon Zest