Monday, April 5, 2010

History of Triple Sec and Spring Cocktails

Yay!!!!! Spring is here and we are full of good cheer.... which is always assisted nicely with a delicious cocktail creation. Which is why this week, Night and Day Productions is bringing you the history spring-inspired liquor, triple-sec. Also, which I am very excited about, vibrant spring-cocktails that scream hhhhelllllloooo spring!

Triple Sec was invented by Jean-Baptiste Combier in Saumur, France in 1834, using sun-dried orange skins from Saint-Raphaël, Haiti. They are still used today (other brands use oranges from Curaçao). Combier steeps the skins in alcohol for 24 hours and then distills the alcohol in 100-year-old copper pot stills.

The word sec means dry in French, and typically indicates a lack of sweetness (although in Champagnes, the opposite is true—demi-sec and sec Champagne are the sweetest). In the case of Triple Sec liqueurs, sec means triple distilled; each distillation removes impurities and creates a smoother

Triple Sec can be sipped straight and is a popular ingredient in mixed drinks, cooking and baking

Blue Butterfly Martini
Serves One

1-1/2 ounces vodka

1/2 ounce triple sec

1/4 ounce blue Curaçao

Flamed orange peel (for garnish)


Shake ingredients well.

Strain into a chilled martini glass.

Flame the orange peel over the glass.

Pink Lilly
Serves One
1-1/2 ounces gin

1/2 ounce simple syrup

3/4 ounce lemon juice
2 dashes of crème de framboise or

grenadine (for color)

White of a small egg

Shake all ingredients without ice to

emulsify the egg whites.

Shake all ingredients with ice and

strain into a small cocktail glass.

Add fresh muddled mint leaves if


Green Gopher
Serves One


1-1/2 ounces gin

1 ounce triple sec

3/4 ounce lime juice

Dash of Pernod (or other anise-

flavored liqueur)

Dash of green crème de menthe


Combine all ingredients in a cocktail


Strain into a cocktail glass.

Happy Spring!!!!!

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