Orange you glad I made this video on ORANGE LIQUEURS? Triple Sec vs Curaçao

[@AndersErickson]

Still looking for a tasty blue curaçao. Any recommendations? Use my link brightcellars.com/anderserickson100 and get $110 off your first 4 boxes from Bright Cellars!🍷

[@chuploops9973]

I like Giffard's. Little more spendy than the cheap stuff at ~$25 a bottle.

[@seanpannebaker6404]

Definitely following this thread as my local stores think blue curacao should only cost $10 or less. I have a Blue Hawi-tai that is good, but would like to make it better! 😁

[@rasmuschristoffersen1461]

Why bother? 2-4 drops of blue food coloring and youre home safe.

[@ChickenHenne2]

In an episode not long ago, Erick Castro showed how to make a good one from scratch: kzbin.info/www/bejne/jIqTpqN8qpVqitU Maybe that would be a way to pursue.

[@MrWilliamcwallace]

Senior & Co. is really good IMO

[@tomcarl8021]

I once worked a wedding and a specialty drink called for blue curacao. We checked our storage room but didn't have any. Our head bartender went to our chef and asked if he had blue food coloring. He did and he added some drops in a bottle of triple sec. Problem solved.

[@stepanpazderka5497]

Funny thing is that’s all there is to blue curaçao. It’s just orange curaçao with blue food colouring.

[@Mac-pi7kc]

Actually Blue curacao is made from Blue Oranges

[@egosumhomovespertilionem]

Sadly, that is exactly the formula for most blue curacaos that are easy to find and inexpensive. There are authentic blue curacao liqueurs available, but they are usually $30 or more for a 750 ml bottle when purchased at retail (some substantially more), and can be hard to find. Most drinks that require blue curacao aren't particularly good, either, e.g., Blue Hawaii; Adios, Mother F***er; etc. In my experience, when a bar manager buys a bottle of curacao for his bar, that same bottle is rarely used and tends to live on the back bar forever, together with the Galliano and Drambuie.

[@tomcarl8021]

@@egosumhomovespertilionem You're right, and it explains why we didn't have blue curacao. We didn't even know we ran out of it because it's so rarely used. Though, funnily enough, since I wrote that comment, I've noticed we have been using it more, and we always have it in stock (cheap stuff). People like the novelty of a blue drink.

[@joeschianodicola1810]

i personally *highly recommend* just getting a bottle of Grand Marnier for your bar, regardless of whatever other triplesec/curaçao you have, simply because a glass of Grand Marnier on the rocks is pure, unabashed bliss

[@BSGSV]

Grand Marnier is delicious at $40/btl. DeKuyper's triple sec is plain and distinctly unorangy at $10/btl. But Fun Fact: you can simply add the orange zestof a fresh orange (as strips) into the bottle and turn a cheap triple sec into a bright, citrusy, highly flavored orange liqueur. If that is not "complex" enough for you, add a few crushed cardomom pods and some vanilla. Want even more, add some ginger. The longer it sits the better it gets.

[@scarypigeon]

Challenge accepted, they never have Cointreau at my liquor store. Trying this next week.

[@emmamarkel8410]

Plus thats probably cheaper than Cointreau. ​@@scarypigeon

[@evilkingstanley]

At that point just infuse those things into vodka and water it down to the proof you want, or keep it at 40% to be more in line with Cointreau

[@OrLy-ut7ro]

​@@scarypigeon The result? I'm curious...:-)

[@conormurphy4328]

Your videos always fill me with zest Anders. And I always find them very fruitful experiences. Hope you never run out of juice making them. And they always look so apeeling. ❤

[@AndersErickson]

Nicely done

[@lollygee172]

😂😂😂

[@nordicpower3443]

Don’t cream your pants. You’ve just had a bit too much to drink. 🤣

[@stephenpalos3240]

Now I know why my dad always said it's the Irish who taught English to the English 😂 He was referring to George Bernard Shaw and Oscar Wilde, but you're up there in the pedigree

[@markdonnelly1913]

OK, you've been cut off

[@rjohnson611]

I tend to keep both a Triple Sec and Grand Marnier on hand, as I use both in cocktails. I haven't tried sipping them as liqueurs, but will have to do that. Also, Grand Marnier in a 1:2 mix with a good Rye and several dashes of orange bitters makes a great Old Fashioned variant.

[@brandonhopewell1988]

Wow...I bought a bottle of gran marnier for margaritas nd have been adding a bit to my old fashioned as well for the past month now. Pretty kool seing someone else also

[@peterdallman4550]

⁠@@brandonhopewell1988. I make a Grand Mariner old fashion for my wife! I like it too. Delicious. Hers is 1:2 mine is 2:1

[@robertolopez6153]

Whenever I make margs with the PF curaçao it tends to taste stronger and a little more harsh. When I make it with cointreau the margarita keeps that light and refreshing taste. I didn’t expect the difference to be much between both bottles but im glad this informative video came out. It makes sense why the curaçao added a deeper and richer flavor.

[@matthewtepfer5700]

Another good orange liqueur is the Clement Creole Shrubb. gives that Agricole rum pop with the orange flavors. I use mix of Creole shrubs and Grand Marnier with a bit of dry curaçao to make a house orange liqueur that I use in my Mai Tai and other original recipes I have.

[@White__Ink]

My favorite liqueur behind my home bar. Clement creole shrub just adds all those baking spices you love. My mai tais riffs and sidecar riffs are brilliant. An Outrigger with a blended slightly aged rum, fresh lemon and clement creole blows away a typical sidecar.

[@DanThePropMan]

In my (Canadian) province, we get a brand of triple sec called Meaghers that I think is quite good, and it's only 50-60% of the price of their triple sec competitors. Great for home bars on a budget.

[@Petrosman]

In Europe it's hard to get Curacao, so I currently use Grand Marnier and a triple sec or Cointreau. Thanks for the video, very informative.

[@nealwriter]

This is perhaps your most informative video yet, Anders. I can't thank you enough for educating me on the difference between these liqueurs.

[@chuckle5253]

I feel smarter after watching your videos, they're a highlight to my Fridays. Thanks Anders!

[@jbmann4796]

Margaritas are one of the few sweet cocktails I like. I was using DeKuyper Triple Sec when an older brother recommended Cointreau; I never used DeKuyper again. I then tried the Pierre Ferrand Curaçao and that is my go to for Margaritas, with Cointreau a very close second. I also keep a bottle of Grand Marnier (mostly for guests). Have never found the Luxardo or Marie Brizard items.

[@tylorbrand7802]

Curacao is really easy to make, and if you make it yourself, you're also able to tweak the flavor in fun ways. In my favorite version so far, I jazzed up the oranginess with a bit of dried lime peel and swapped in demerara syrup for depth.

[@donprentice5173]

I tend to stick with Cointreau and GM, myself. Unless I’m making a big batch of bulk margaritas, then DeKuyper TS works well. But I have two other Orange Liquors that I also enjoy. Citronge and Mandarine Napoleon. Citronge is a good swap for Cointreau in a margarita. Mandarine Napoleon is cognac based and is made with Tangerine. It will add a distinct twist to drinks normally made with curacao or Grand Marnier.

[@inthebag84]

My favorite one to put in a margarita is Solerno. It's a blood orange liqueur and tastes fantastic in a margarita!

[@michaelgeller3661]

Not to forget the rom versions like the Clément Liqueur Créole, they add quite an other touch to both tiki drinks and creole cocktails.

[@michelhv]

Oh, and Marie Brizard Blue Curaçao is a staple at the SAQ, so just come visit us in Québec.

[@tduncan146]

Been waiting for this one since your bottles on a budget video as well! Cheers, Anders!

[@emilepelletier8176]

Thanks a lot for the distinctions between these liqueurs, which I felt was needed for me. At the bar I work at we have one orange liqueur, and it's Pierre Ferrand dry curacao. It seems to work well in all cocktails that require orange liqueur (margaritas, cosmopolitans, sidecar, etc)

[@natasha5306]

Cointreau and Grand Marnier on ice are standard fair at dinner parties in my extended family. In the Netherlands we get cheaper and easy 'orange liqueur' for cocktails. However, I'm looking forward to getting Pierre Ferrand one of these days.

[@fluffysthought]

Anders, this was spot on! I have been looking for some orange liquor option for the last couple of days. I do have the Cointreau, but was looking for something a little more complex in taste. Looks like Pierre Ferrand is a solid choice! Thank you! Really appreciating all your work!

[@AndersErickson]

You won't be disappointed. Cheers and happy mixing!

[@alexkoronec4326]

No, because you forgot to mention mandarin napoleon liqueur. 🤨

[@sowhat...]

@@alexkoronec4326 is that good?

[@magnoliatom1300]

Kinda thought you’d go more into the Grand Marnier after you set it to the side

[@Nicky68Y]

AN OUTSTANDING RUN-DOWN OF WHAT IS WHAT AND THE various qualities depending on what you're making. GREAT and THANK YOU!!!

[@itsacopy]

Very well explained! The texture, flavor and color vary so much in the category, it's hard to choose without having a reference. Now I'm gonna look for a Marie Brizard Curaçao and the Luxardo triple sec! I have a bottle of Tangerine liquor made with cachaça, by the description it's similar to a triple sec, I love use in cocktails that ask for orange liquor. It gives a special flavor with the same presentation.

[@bennimaj_]

I picked up a bottle of clement creole shrubb recently and it very quickly became my default orange liqueur.

[@AndersErickson]

That's a great bottle

[@Reload7x1]

Been waiting for this one and you did not disappoint. Going to show this video to some of my friends.

[@matthewholter7645]

I found your channel probably during COVID and have enjoyed watching your episodes with my wife. Anders, you do a great job in making them informative and personable, which is a balance few people achieve. This video answered a lot of questions I didn’t know I had! I grew up with the Grand Marnier, but after doing a production of Les Miserables where the prop bottle I had to use was of Mandarine Napoleon, I was always interested in trying it. Finally I found one on the shelf and I bought it. I love that one for sipping and for some more orange based old fashioned drinks. Plus the bottle is quite interesting and gets a lot of our guests attention. Keep it up, Anders.

[@rand9994]

I love the Pierre Ferrand, but it get's so crusty around the cap you have to struggle to get it off. It's a must clean with every use.

[@AndersErickson]

Excellent point - can be said for all liqueurs. Cheers

[@Nero3200]

In Canada, it is hard to get curacao so I ended up with Bols triple sec(yes I know but does the job), Canada has it's own triple sec called Meaghers where is close to a Cointreau but for half of the price. Also, I had a bottle of Quadruple Sec from a local distillery called Sons of Vancouver and that's fantastic taste.

[@Damzified]

You seem to be in BC so I can't speak for your province, but the LCBO and SAQ both carry the Pierre Ferrand.

[@Brad-ic4bp]

I keep a mini bottle of Grand Marnier as a cooking ingredient (especially for Grand Marnier shrimp).

[@rachaelhuff]

I find it really funny you titled this video that way. My 6 year old son just learned that knock knock joke last week. He says it on repeat a few times a day along with a few other jokes haha 😂🧡 Never a dull moment ♥️ Thanks again for the great information!! Cheers to you both & Freya 😊🐾😊

[@AndersErickson]

Love this - makes me happy to see the reference didn't go unnoticed. Enjoy the weekend Rachael!

[@maitaioneon]

Having an orange Creole Shrubb in the lineup would’ve been helpful for a lot of people. I suspect many are unaware of that product. The taste is substantially unique so I do think it belongs in such discussions. Delicious stuff. Great video!

[@AsimovBot]

I use Creole Shrubb and love it in the S.O.S Mai Tai (Tiki Book by Mustipher, another AE recommendation). My S.O.S Mai Tai contains Hamilton Pot Still Black (1.5 oz), Neisson Agricole Blanc, (0.5 oz), Creole Shrubb (0.5oz) homemade orgeat (0.75 oz), and fresh lime juice (0.75oz). The rum agricole and creole shrubb give it a grassy orange combo that is excellent. Pot still black adds an opposing funkiness that makes the drink work .

[@SirZorgulon]

It is essentially a Curaçao made with a rhum agricole base, and so brings of course a unique flavour profile that works particularly well in tiki drinks.

[@alexkoronec4326]

You forgot to mention mandarin napoleon liqueur.

[@maitaioneon]

@@alexkoronec4326 they were literally dozens of options for orange liqueurs.

[@seanpannebaker6404]

I remember when you mentioned wayyyy back when that you were thinking about doing this episode. Not disappointed! I have a dry curacao and another that just says an orange liqueur. My wife and I usually prefer the orange liqueur (DeKuyper O3) since the dry curacao dries our drinks a little more than preferred. Great video as always! Cheers Anders!

[@AndersErickson]

Cheers Sean! Great memory. Figured it was time

[@johnf1235]

Bartender from NY, and I always make sure even for the speedrack, I make sure it’s Marie Brizard Blue Curacao. Other ones taste like orange syrup with blue food coloring. If you can find it, pick it up it’s the best blue curacao to my knowledge.

[@kat93]

Amazing video as always! Thanks for finally teaching me the difference between different orange liqueurs! Happy Friday!

[@AaronGallagher]

These nerdy spirit explorations are some of my favorite videos you put out. I keep Cointreau, Pierre Ferrand, and Grand Marnier in my bar. I haven’t seen the Luxardo or Marie Brizard options readily available in Oregon, but I will pick them up if I can find them. I made Sidecars the other night with Pierre Ferrand Cognac and Dry Curaçao and they were absolutely delightful. Cheers Anders. 🍊

[@ValCc]

Hi! I'm in portland. Can I ask: what stores are your favorite for rare & yummy collections such as these?

[@peakmoment.]

My wife loves orange, but I always thought of orange liqueurs as strictly for mixed drinks. Never thought to try just drinking Cointreau on its own, but will be tonight! Thanks Anders!

[@AndersErickson]

Cheers

[@LyK0sa]

You know what? I'm not sure I've ever drunk straight cointreau (aside from a brief sip to get an idea of the flavour profile). I've had a bottle for some time now, but personally I always seem to gravitate towards PF Curaçao. The one thing I used cointreau in was margaritas (with a little agave syrup, as I found it overly dry otherwise), but more recently I've been preferring a Tommy's style margarita with a small dash of orange bitters.

[@michelhv]

You have to look at Elemental Mixology’s insane deep dive on curaçao. The thing is that there used to be many levels of sweetness in curaçao, and also that the oranges they used were in fact cultivated oranges gone feral. So when people started making liqueurs, they would combine sweet cultivated and sweet-cultivated-gone-feral-but-not-bitter oranges and even sometimes actually bitter oranges. Hence the Triple in triple sec. But of course it depends how you define an orange and how you define sweet. Ferrand’s so-called Dry Curaçao is actually closer to historically sweet curaçao liqueurs…

[@kevinschirmer4694]

Harlequin is the only one (aside from your list and video) that I would recommend. It's interesting because it is more on the Triple Sec side (as far as taste and color), but has a sweetness and body more on the Curaçao side.

[@mr-vet]

I have Patron Citronage, Grand Marnier, Blue Curaçao (a cheapo brand) and Cointreau in my home bar. Grand Marnier is my fave…and my go to for Maragaritas (using a good Reposado Tequila, such as Espolon Reposado or Tres Generaciones Reposado.

[@Patronux]

This is one of the most important videos I've watched since I started making cocktails in 2020 (a great deal of that is thanks to you, Anders!). Thank you yet again for the great content and presentation. Also, your dog is just extremely adorable.

[@opwave79]

My gateway to orange liqueurs was Grand Marnier, which I still make desserts with. But I’ll try the others one by one before I choose my favorite. Appreciate the usage tips.

[@Athrix94]

Anders does it again. Love it. Thank you Anders, just, thank you. Your personality and energy continue to be infectious. This is one of the many pleasures of my Friday. Cheers indeed friends!

[@AndersErickson]

Cheers Nick. Happy weekend

[@alexandraluminitatanef9871]

Dear Anders, this video is just what I was looking for as I just finished my bottle of triple sec and was looking for something new for my margaritas . Thank you !!

[@evecampbell7744]

Boy did I need this video! I’ve been confused and unable to find this type of explanation. Thanks! I’m much more confident in choosing orange liquors.

[@gatekeeper684]

I went to the store to buy ingredients for an XYZ and I went with the Triple Sec rather than the Cointreau, since it’s cheaper and I don’t think it makes much of a difference

[@avgaming4093]

Thanks Anders! I love a well-made margarita; I opt for making the super juice to keep in my fridge longest (I used to go through limes a lot, goes in half of mexican food 😅) and a friend convinced me to reach for Dry Curaçao after a taste test. I grew out of sweeter drinks but when I started I was adding 1/4 oz. simple to the margarita recipe because I felt it lacked that richness.

[@distant2soul]

When you hear someone so passionate about something it’s so inthralling and Anders and Azusa it’s a perfect mix, a cocktail if you will

[@The1DUIGuy]

Bauchant is a delicious cognac based orange liqueur. Mr. Stacks 60 proof Triple Sec (from Total Wines) makes a delicious simple margarita.

[@iainjames03]

Fun fact - when mixed drinks first started incorporating orange liqueur (around the mid- to late-1800s), the signature style of drink was The Daisy: spirit, citrus juice and orange liqueur with optional sugar. Cut to Prohibition time when drinkers and bartenders would slip outside of the US to get their fix, south of the border they'd likely use tequila as their spirit of choice. And what is the Spanish for Daisy? Margarita.

[@aarontwisted951]

Anders, you Wizard I just watched your video about shopping on a budget where you said something along the lines of: "Maybe one day I make a video on orange liqueurs. That can be anytime between one month and 2 years away". I thought to myself, "damn, I that would be hella useful. Hoping it's soon" Go have dinner, and now you gave us this. Magnificent!

[@donnymukerji]

I’ve always wondered about the difference. Thanks for the comprehensive answer Anders!!

[@DClaville]

I am very partial to using a Schubb Orange instead of tripple sec / Curacau. The one from Rhum JM is fantastic

[@JasonPtt]

Yess thanks for this video, such important knowledge in mixology

[@Zardnokalicious]

I have three Orange Liqueurs behind my bar. Cointreau, Grand Marnier, and a cheaper Bols Triple Sec for mixing bulk margaritas with Cuervo.

[@ericblazek1]

Don't forget Licor 43, or Cuarenta y Tres, from Spain. Well worth keeping a bottle on the shelf

[@Danny-qi4lp]

Took your advice on Curacao in my margaritas, last year. It's my permanent recipe, now. Great tip, thanks.

[@mcbreezy29]

Grand Marnier poured over ice is fantastic. So easy to drink.

[@akshaykumarthakur6422]

Blood orange liquor from solerno. Check that out. I used it a lot in a chocolate old fashioned

[@HLPhoto]

Mathilde Liqueur Orange XO is my go to orange liqueurs. I love to make my cosmos with these.

[@jcm630]

I’ve always been a Grand Marnier person, I use when I’m trying to copy the Frontera Topolo margarita. But I’m ok with several types in my little bar area. Great video!

[@theoptimisticmetalhead7787]

I always have cointreau, grand marnier, and a blue curacao on hand. That's my orange liqueur selection.

[@spambot10]

For Tiki, I like using a 50:50 split of Clement Creole Shrub and Grand Marnier. Rich and very flavorful matches well with tiki

[@cuisinartOH1]

My favorite orange liquor in my Sidecar is Solerno blood orange liquor. My next favorite is Ferrand Dry Curaçao. My wife prefers Grand Marnier in the margaritas I make.

[@cparks1000000]

If you haven't tried it, try Dry Curacao in your margarita (with no extra sugar). I typically go with 2 tequila, 1 Dry Curacao, 1 Lime Juice. For a sweet punch, float a bit of Grand Mariner on top. Make sure to go with a nice tequila like 1800 (or higher quality).

[@tomcha1234]

another great video. I gradually widened my bar. and now I have Cointreau, Monin Triple sec, Grand Marnier and homemade hybrid: Vodka based orange Curaçao, sweeter than triple sec but lither than normal Curaçao. It still needs some adjustment in the recipe.

[@robertpollard4050]

You're the reason I started buying Pierre Ferrand and I'm reluctant to use anything else because it's so good!

[@AFAndreLeviLuthier]

For your Mai Tai, the Pierre Ferrand Curacao goes well with funky/fruity Jamaican Rum like (Hampden Gold) making a sunny and fresh Mai Tai. But If you prefer richer and more voluptuous Mai-Tai (I do) Grand Marnier is the way to go (and less fruity Jamaican Rum)

[@SupersonicFX]

I just purchased Pierre Ferrand dry Curaçao here in Montreal, and the red ribbon at the top of the label now reads “triple sec”… I guess they want to appeal to both sectors lol

[@blackaces26]

I’m using the Clement Creole Shrubb in my Margaritas and loving it!

[@2giantmonsters]

Gold Fashioned. Essentially an old fashioned with Grand Mariner as the sugar component. Delicious. Try it smoked.

[@julianzhao752]

Thank you Anders! Been wondering about orange liquors for a long time!

[@JosiahTNT]

Man, this video was SO helpful. As someone who loves making cocktails, I've yet to tackle the orange liqueur beast. Thank you so much!

[@jsikke]

Happy to see you address this topic. Very helpful

[@clipqueengal]

Thank you Andres. Love your program. I have all of those except Marie Brizard but in addition, I do have the Bols Curaçao for Blue Margaritas and when I mix with Champagne (rim the flute with sugar).

[@piperwalton]

I always get the O3 Premium Orange Liqueur, from DeKuyper. It's a great orange liqueur and surprisingly affordable.

[@barryesau1653]

Thanks for this! In Canada, the label for Dry Curaçao actually says "triple sec", which makes it even more confusing!

[@paladintr5270]

pierre ferrand dry curaçao is my favorite by far. pierre ferrand 1840 cognac is also a personal favorite

[@nelsonbrooks]

A good offering, of triple sec & curaçaos.

[@alexterrieur9639]

In France we usually use grand Marnier for cooking (crepes suzette or duck per example) and Cointreau for cocktails

[@LILOCW]

Anders i am from Curaçao and we have the best triple sec and blue Curaçao, they are both made by Senior & Co and they are the original ones to make the blue Curaçao. You should try and get a bottle and see for yourself.

[@johnpezaris6982]

I have an older bottle of Cointreau, and a newer one. They are very different beasts. The newer one is like you've described, except perhaps even simpler. The older one is much closer to a curacao. Since I discovered Pierre Ferrand, that's the only one I keep in my bar!

[@Dkliptus]

Grand Marnier is also very much used for cooking (desserts) in France!

[@alondotan239]

My one bottle for now is cointreau cause i found it for cheap but i like using it in cocktails I usually see it as an opportunity for adding a cool syrup or natural sweetener For example adding doing Cointreau + Agave in a Margarita

[@hakanvikstrom4502]

Clément Créole Shrubb is great in Tiki cocktails, add a little funk as it's based on Rhum

[@JermaineAuNatural]

Excellent video as always! I love Grand Mariner on its own. I will be picking up the Pierre.

[@MatoNupai]

Grand Marnier is my orange liqueur of choice. Occasionally I like a single shot of Grand Marnier and take sip after sip

[@skyllalafey]

Just a few days ago I was wondering what is the simple explanation for when to use Cointreau or curacao or triple sec or Grand Marnier, and this video delivers on that beautifully!

[@ramond.3569]

Very cool video. We don't have much variety here in Idaho, but thanks to your videos I've purchased what I needed through Curiada. Thanks for tackling a subject that needed tacking.

[@devendralatchman5724]

Another consideration: depending on where you live, Grand Marnier and Cointreau can be more expensive than the Pierre Ferrand. In MD I can get PF for $20+ while the GM and Coin can be $30-40+

[@markymarkeaton]

Got my hoodie that you were wearing and mentioned in a previous video. Amazing quality and really comfy!!

[@AndersErickson]

Happy you're liking it! Cheers Mark

[@mattrobertson9159]

Creamsical..yourr my hero. I use terminoligy like this in my regular day 2 day..

[@alfredanheier4779]

THAT was quite educational. I've had Cointreau in my bar forever, for cocktails and on ice, by itself, but I fell victim to their advertising and didn't even consider it a substitutable Triple Sec. And I have a bottle of Senior Curacao, made on the island of Curacao (probably another marketing trap), which I use sparingly. Having the range of orange liqueurs explained like this is really nice. Thank you.

[@chrisdimal9869]

Hey, the reputations seems so splintered regarding Senior Curacao. Is it possible for you to provide some tasting notes of it?

[@williamsobat8339]

Great video. I have 3 of those bottles, use 2 regularly, and didn't know any of this. Thanks for the education.

[@littlebitofmusic]

Thank you Anders! Love the content in this video, it is incredibly informative for us aspiring home-tenders as we seek to identify flavor combinations that work. Hope we get more of these! I could see an amari focused one talking us through the flavor profiles of Aperol vs Campari vs Nonino vs….

[@ThatMikotan]

As someone who also makes a lot of tiki drinks, I love the Dry Curacao! Very versatile bottle!

[@ReaganAndLincolnFan]

Great video!! Tiki aside, I find that most of the cocktails I enjoy call for triple sec. And of those, so many call for Cointreau that that would be my bottle of choice if I were only getting one.

[@robertadams5479]

Grand Marnier is great on fresh Strawberries

[@davidbeckett1565]

The only one of these I have is Cointreau, something I bought for margaritas but have principally used in an Old Fashioned variation (.5oz Cointreau and 2oz Bourbon), which is delicious.