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Caketails

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Caketail, cocktail and gourmet finger food recipes

An original, gourmet concept

A contraction of the words cocktail and cake, the Caketail, a concept imagined by RÉMY COINTREAU GASTRONOMIE, combines a drink and a savoury or sweet finger food. Under the impetus of RÉMY COINTREAU GASTRONOMIE, bartenders and chefs or pastry chefs work together to create original tastings based on original combinations of tastes and flavours.

Some examples of caketails

To enhance the tasting of the famous Cosmopolitan, pastry chef Manuel Bouillet imagined a dessert with lime, cranberries, rose and Cointreau, perfectly balanced.

World Pastry Champion Otto Tay, meanwhile, took his inspiration from Dim sum to create a small bite of banana, chocolate and Mount Gay rum around the El Authentico cocktail, combining French pastry techniques with Chinese culinary tradition.

Discover the gold medal-winning Caketails at the Caketail Competition organized by RÉMY COINTREAU GASTRONOMIE in Belgium. Corentin Lonnoy (head chef) and Anouck Fransolet (sommelier) from Comptoir de l’eau vive (Namur) won over the jury by meeting all the judging criteria: taste, visual appeal, pairing and presentation.

On the savory side, their Caketail combined the tasting of a short drink with iodized notes called “Epicure“, based on Cointreau, Pisco Italia, kiwi and lime juice, decorated with samphire powder, with that of a fresh cucumber cannelloni with crab cake, Cointreau and ginger mayonnaise, green apple and samphire.

On the sweet side, the duo took the dessert as the starting point for their cocktail. A dessert composed of a sweet tuile, a light chestnut mousse flavoured with St-Rémy brandy, plum ice cream and fresh mandarin gel to add bitterness and freshness and vary the textures. The Horacio cocktail is built around XO St-Rémy brandy and Ruffus sparkling white, topped with a mirabelle plum and tangerine foam.

Have you heard of Foodpairing?

Based on the molecular similarities of foods, Foodpairing guarantees harmonious and balanced taste combinations. Thanks to this tool, food professionals can explore new culinary perspectives and propose bold, innovative dishes. Click here for a concrete demonstration with Cointreau.

A new tasting experience!

Where and how to make cocktails even more attractive, to provide chefs and bartenders with surprising, seductive, commercially viable concepts, … are major challenges. Foodpairing and techniques from the world of pastry and cooking are “shaken and stirred” like a Margarita or a Cosmopolitan, a positive emulsion!

It’s your turn to be inventive and daring, and come up with delicious Caketails!