One Good Ritual

Goal

Would removing the Cointreau eliminate curdling without affecting flavor heavily?

Improvements

Removing Cointreau did not meaningfully affect flavor.
Removing Cointreau did reduce curdling but did not fully rectify the issue

Notes from v1.1

Removing the Cointreau did reveal the vodka structure underneath, removing softness.
1.1 was still stirred, not shaken, thus dairy (half and half) was floated on top in the Nick and Nora glass – dairy sank immediately and curdled.
Creamsicle wants to be served up
Flavor remained basically consistent, minus the more focused structure

Drink Score

Category	Score		Question
Flavor	95	/100	Does it achieve the intended flavor identity?
Texture	81	/100	Mouthfeel, body, foam, integration, temporality
Appearance	88	/100	Color, clarity, presentation, visual identity
Stability	81	/100	Separation, curdling, consistency, repeatability
Elegance	92	/100	Ingredient count, ease of execution, glassware fit, overall coherence

V1.2 Direction

For v1.2 I will be shaking the ingredients to dilution rather than stirring. My hope is that a dry into wet shake will help the dairy integrate. Will also see how this affects sharpness, the colder temp from shaking may help round that off. The goal is soft, frozen orange cream.