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Triple sec is an orange-flavoured liqueur that originated in France. It usually contains 20–40% alcohol by volume. [1] Triple sec is rarely consumed neat, but is used in preparing many mixed drinks such as margaritas, cosmopolitans, sidecars, Long Island iced teas, and mai tais.
Their first success was with the cherry liqueur Guignolet, but they also found success when they blended sweet and bitter orange peels and pure alcohol from sugar beets. The first bottles of Cointreau were sold in 1875. An estimated 13 million bottles are sold each year, in more than 150 countries. Ninety percent of production is exported.
The sidecar is a cocktail traditionally made with brandy (usually cognac), orange liqueur (Cointreau, Grand Marnier, dry curaçao, or a triple sec), and lemon juice.It became popular in Paris and London in the early 1920s.
How To Make It. Think of it as a merry take on a mimosa: Pour 2 (or 3) parts Prosecco or Champagne to 1 part pomegranate juice in a flute, then plop in a sprig of fresh rosemary for garnish. That ...
The Margarita and Sidecar (cocktail) are both variants of the Daisy; both use the simplest form of the specification (base spirit, citrus juice, and liqueur) with triple sec as the modifier; the former uses tequila as the base spirit and lime juice, while the latter uses brandy as the base spirit and lemon juice.
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Triple sec; Served: Straight up: chilled, without ice: Standard drinkware: Cocktail glass: IBA specified ingredients† 30 ml white rum; 30 ml cognac; 30 ml triple sec; 20 ml fresh lemon juice; Preparation: Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass. Commonly served: All Day