Forget about the bright blue stuff you think of when the word curacao is listed in the ingredients list of cocktails on bar menus. Cognac Ferrand has launched a new product that is truer to the liquors roots, the Pierre Ferrand Dry Curacao. The creators wanted to bring back the authenticity of 19th century cocktails with this exciting product, which is available in retailers around Boston and beyond, including Brix Wine shop in Boston, Kappy’s in Peabody, and Gordon’s in Waltham for around $29.99 for a 750 ml bottle.
It’s said to be a traditional French Orange Curaçao made from the peels of Curaçao oranges, which are sundried, and combined with spices and around 14 other ingredients. It’s also blended with brandy and Pierre Ferrand Cognac for the perfect combination to compliment the flavorful oranges. For more information visit the website and they have also shared some recipes using the curacao, which you can check out below:
MAI TAI
by Julie Reiner, proprietor and beverage director of Lani Kai and Clover Club, NY
1 oz Plantation Rum Grande Reserve
5 Year Old (Barbados)
1 oz Plantation Rum Jamaica Vintage 2000
¾ oz fresh lime juice
½ oz Pierre Ferrand Dry Curacao
¼ oz simple syrup
¼ oz orgeat syrup
Add all ingredients into a shaker with ice.
Shake and strain into a double old-fashioned glass filled with crushed ice.
Garnish with mint, lime wheel and an orchid (if you have one).
BRANDY CRUSTA
Source: Julie Reiner, proprietor and beverage director of Lani Kai and Clover Club, NY
2 oz Pierre Ferrand 1840 Original Formula Cognac
½ oz Luxardo Maraschino Liqueur
½ oz Pierre Ferrand Dry Curacao
½ oz fresh lemon juice
Dash of Angostura Bitters
Rim a snifter with sugar.
Shake all ingredients in a shaker with ice.
Strain into a snifter filled with ice cubes.
Garnish with a horse’s neck of orange (aka the entire peel of an orange).
PEGU CLUB
Source: Cocktails, by Jimmy of Ciro’s, 1930. Adapted by David Wondrich.
Shake well with ice:
2 oz (60 ml) Citadelle Gin
½ oz (15 ml) Pierre Ferrand Dry Orange Curaçao
½ oz (15 ml) fresh-squeezed lime juice
1 dash orange bitters
1 dash Angostura bitters
Strain into chilled cocktail glass.
CURACAO FRAPPE
Source: George J. Kappeler, Modern American Drinks, 1895. Adapted by David Wondrich.
With a mallet and ice-bag, crush some ice until it forms a powder.
Pack a stemmed cordial glass with this ice powder and fill it with Pierre Ferrand Dry Orange Curaçao.
Let stand until ice forms on the outside of the glass and serve.
