Dry Curaçao

Pierre Ferrand and the dawn of a new curaçao

 


Some say that orange liqueur is a bartender’s ketchup, used to add a tangy accent to many cocktails. But just as ketchup can be a little too sweet, so are most orange liqueurs. Somehow the drier-tasting, natural products of the late 1800s evolved into the synthetic, iridescent orange or blue curaçaos of today. This is why one of the most exciting new products to hit shelves this spring is Pierre Ferrand Dry Curaçao Ancienne Methode.

This sophisticated take is brought to you from Pierre Ferrand Proprietor Alexandre Gabriel with consultation from cocktail historian David Wondrich. It’s based on a 19th Century recipe made from the peels of curaçao oranges and spices, blended with brandy and Pierre Ferrand cognac. Curaçaos look and taste quite repugnant, but their pocked and puckered peels contain oils that give off a delightful fragrance when dried in the sun. Ferrand adds 14 other botanicals that serve to push the true orange flavors into the spotlight.

Photo courtesy ReeseCLloyd via Flickr/CC
This liqueur smells like marmalade and truly tastes of authentic, bitter orange. Flavors of black tea, vanilla and cocoa round it out with a toasty, slightly sweet finish. In tasting several cocktails, I noticed that the brightness of the Dry Curaçao highlights certain flavors of the other ingredients in ways other orange liqueurs fall short.

This new item is on shelves at select retailers. Please check for availability.

Between the Sheets

This classic gains a piquant structure from the drier ingredients

Ingredients

¾ oz Pierre Ferrand Dry Curaçao
¾ oz Pierre Ferrand 1840 Cognac (or a dry VSOP)
¾ oz gold rum (such as Plantation Barbados 5 Yr)
½ oz fresh lemon juice
lemon twist for garnish

Preparation
Shake all ingredients except the garnish with ice. Strain into a chilled coupe or cocktail glass and garnish.

Leap Year Cocktail

Party like it’s February 29th!
Adapted from a recipe created by Harry Craddock, Savoy Cocktail Book, 1930, London

Ingredients

2 oz Citadelle or other dry gin
¾  oz Pierre Ferrand Dry Curaçao
¼ oz Dolin sweet vermouth
¼ oz fresh lemon juice
lemon twist for garnish

Preparation
Shake all ingredients except the twist with ice. Strain into a chilled coupe or cocktail glass and garnish.

The Bedford Avenue

My ode to Williamsburg.
An adaptation of Ardent Spirit’s Bedford cocktail

Ingredients

2 oz straight rye whiskey
½ oz Pierre Ferrand Dry Curaçao
½ oz slightly sweet Amaro (such as Mirto, Luxardo or Ramazotti)
2 dashes orange bitters
orange twist for garnish

Preparation
Stir all ingredients except garnish in a mixing glass with ice until well chilled. Strain into a chilled coupe or cocktail glass and garnish.

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