Notorious Beam Team

From Luxist

"If regular Cointreau is just a bit too orange-heavy for you to drink by itself you might want to taste Cointreau Noir. The tagline for the drink is "nothing to add," highlighting the fact that Cointreau on its own is a ubiquitous mixer.

The new Cointreau Noir is a blend of Cointreau liqueur and Remy Martin cognac meant to be sipped neat over ice or straight. The bottle is almost identical to the regular Cointreau bottle's squared shape except this bottle has a bright copper coating and a bold black label. But it's what inside that commands attention. The pairing of Cointreau and Remy Martin has resulted in mellowing out Cointreau's sweet orange flavor and adding soft vanilla and nut notes, as well as a golden amber color It's a natural for pairing with fall desserts like pumpkin, apple or pecan pie. It also turns a cup of coffee into a deliciously decadent drink Were I headed to an outdoor fall event, this would be a wonderful warmer to keep in my flask. It can be found for around $63.99 for a 750ml bottle."

Interesting to see Remy sneaking in here.

From the Londonist:

"If a few months from now you’re sipping a cocktail at one of London’s trendier cocktail bars and you notice a few squishy gold flecked bubbly pearls floating around in your glass, don’t be alarmed; that’s just Cointreau Caviar. Yes, Londonist has seen (and sipped) the future of booze, and it’s ridiculously over the top, rather tasty and derived from a scientific molecular mixology process.

Last night saw Cointreau’s London launch of what it has dubbed Cointreau Caviar: solid iridescent pearls of Cointreau liqueur with edible flakes of 24-carat gold inside. The pearls have 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. As of yet, no London spots are serving what Cointreau calls an “innovative and startlingly transformation set to create a whole new wave of cocktail culture,” a claim Londonist finds a bit difficult to swallow. However, our sources suggest that come summer, a few drinking establishments of note will be adding these morsels to their line up. We hope to keep you posted. Cointreau reckons their caviar can be added to a range of cocktails such as cosmopolitans or used to enhance even the bubbliest glass of champagne. Hey, why not?"

Photography by Chris Osburn.

From Fashion Week Daily:

"Think you know it all when it comes to sipping in style? Sure, you're savvy, but Cointreau could teach you a thing or two. Lesson one: just as important as the drink itself is what you pick to pour it. Case in point? Their new collection of celebrity-designed bottles. The luxe liqueurist tapped boldfacers like Molly Sims, Carmen Electra, Jamie-Lynn Sigler, Mena Suvari, Shannon Elizabeth and Chris Evans—all of whom helped host its events throughout the past year—to co-design Cointreau bottles with NYC artist Mike Sagato, which are now being auctioned off to benefit charities like Friends of El Faro, Head to Hollywood, Save Darfur, National Resource Defense Council, Animal Avengers, and the Concord Youth Theater. The bidding ends March 27, so log on soon, do some good, and sip like a star!"

To see more of the Cointreau stuff click here.

Thanks to Bryan Mattox for this.