Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few:

Renowned mixologist Xaviar Herit from DANIEL in New York created the “Strawberry & Pearls” cocktail, a traditional strawberry margarita with strawberry infused Cointreau caviar served on the side.

STIX Restaurant and Lounge in Boston takes a traditional champagne cocktail to a new level with the Piper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes.

Finally Max Restaurant in Connecticut has created the “Champagne and Caviar,” which is a glass of champagne that also includes “pearls” of Cointreau with edible 24-karat gold flakes.

courtesy Cointreau