Thursday, August 18, 2016

Cointreau Cocktails Around the World Feast.

By Laura Medina

Cointreau's "The Art of La Soiree," with Jeremiah Brent, is more of a Moroccan Feast with globe-trotting appetizers.  They really elevated the art of the cocktail party.  This scribe is pleasantly surprised.

At the beginning and at the start, guests assumed this is going to be an usual cocktail party, gently pacing itself on cute hor d oeuvres: finger bowls of Ahi Tuna Poke with tortilla chips, guacamole dip & tortilla chips, vegan & chicken Spring Rolls, and Beef & Brie on Crostini toasts, and spoons of Beef Pho Soup.

We all assume that's enough.  We were gladly proven wrong...

The first course is a Cabbage & Pomegranate Slaw Salad.

The Moroccan Feast, even comes with it's own cocktail, Cointreau Moroccan Tea...
2 oz. Cointreau
1 oz. Fresh Lemon Juice
2 oz. Pomegranate Rooibos Tea
2 Dashes Angostura Bitters

It can be paired with Lamb Tagine, spiced and flavored with apricots and almonds.

To go with the Vegetarian Couscous and the Stewed Chicken Couscous.

It didn't stop there.  There was a Banh Mi Sandwich Bar doling delicious slices of beef pate nestled in a blanket of  pickled vegetables, cilantro, sriache sauce in crispy and puffy French baguettes.

The central bar had corners serving trays and trays of tapas, that were mentioned above.  That's a clever idea for a party.

The main bar sling out...

These cocktails, such as the Moroccan Tea (mentioned above) and this Cointreau Hanoi Rickey...
2 oz. Cointreau
1 oz. Fresh Lime Juice
3 Thai Basil Leaves
Two Slices of Mango
4 oz. Perrier
...were especially crafted for this event only...

The Cointreau Hanoi Rickey matches the Confit Duck Leg Banh Mi sandwich.

Split Croatia Spritz...

1 oz. Cointreau
3 oz. Malvasia White Wine
1/2 oz. Fresh Lemon Juice
2 oz. Perrier

It was paired with Grilled Sea Bass and pasta...

The Cointreau Castillo...
2 oz. Cointreau
2 oz. Fresh Grapefruit Juice
1/2 oz. Fresh Lime Juice
2 small slices of Jalapeno

It was paired with Grilled Rib-Eye Taco.

The fruit garnishes for the Castillo, were snacked on instead...

On a hot, steamy afternoon, thank god they put out Orange Granita with candied lumps of oranges...

On a sweltering day, the smart foodies and cocktailians dumped their cups of orange granitas into their existing high ball glasses.

Why the feast?

Jeremiah Brent,..

"When entertaining, I am constantly inspired by my love of traveling-and not just by the destinations, but by the absolute joy of the journey itself.  When you travel and experience other cultures, you take something away with you-be it artifacts, traditions, scents, or even recipes."

The real title of the event should be "Collection de Voyages" is an experience co-curated by Cointreau and interior designer Jeremiah Brent that shares their inspirations from a life well-traveled. 

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