“Cointreau plays well with so many base spirits, [yet] people forget about its versatility outside of the Margarita,” says Amanda Carto, the bar manager of Nickel City in Austin, Texas, of the liqueur brand that dates back to 1849. “You see Cointreau used as an ingredient in several classic cocktail books throughout time.” It’s also employed in modern creations such as this one, which evokes a Collins-style whisky highball/Whiskey Sour hybrid that gets a touch of earthiness from green tea syrup.
- 1 ounce Cointreau
- 1 ounce Japanese whisky
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce green tea syrup*
- Tonic water, to top
- Garnish: 2 green apple slices
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a Collins or highball glass over fresh ice.
Top with the tonic water and stir gently to combine.
Garnish with the apple slices.
*Green tea syrup: Bring 1/2 cup water to a boil. Remove from heat, add 1 green tea bag, and let steep for 5 minutes. Remove the tea bag and add 1/2 cup sugar, and stir until sugar is dissolved. Let cool completely before using. Will keep, refrigerated in an airtight container, for up to a week.