Orange Liqueur Taste Test - Will The Real Curaçao Stand Up? Cocktails After Dark
Orange Liqueur Taste Test - Will The Real Curaçao Stand Up? Cocktails After Dark
Orange Liqueur is like many liqueur categories very misunderstood by most people, with a fair amount of misinformation clouding the discussion. I’m not sure that we can fully resolve this - but let’s give it a try?
TL;DR
Let’s break this down:
- Orange liqueur is the category of orange flavoured liqueurs.
- Curaçao is a type of orange liqueur that uses Laraha, or Seville bitter orange peels.
- Curaçao can be made from a base alcohol of Brandy, Cognac, or a Neutral grain spirit.
- Curaçao would have in its original form been made with Rum.
- Triple Sec is the highest grade of Curaçao liqueur.
If you wish to read more:
Here is a Newspaper article that appeared in newspapers across North America in the summer of 1894 - If you do a search you’ll see it in dozens of newspapers coast to coast
Salina Daily Republican Tuesday Jul 17 1894:
Off the northern coast of Venezuela lies a little island named Curacoa, about forty miles long and ten wide at its widest part, which has cut quite a figure in history. It was settled by the Spaniards as early as 1527, and 107 years after it was seized by the Dutch, then at the height of their maritime glory. In 1798 and again in 1806 it fell into the hands of England but was finally ceded back to Holland in 1811.
Since then its only claim to fame or talisman for the attraction of commercial attention has been the dreamy, luscious, truly tropical liquor, or cordial, which bears its name. The thrifty Dutch planters, after exporting for many years sugar, cotton, indigo, tobacco and salt, which is now the main export of the island, discovered that from a species of small, bitter orange, the citrus Aurantium curassuviensis, which grew in wild abundance and to which no special heed was paid, a peculiarly pleasant drink was rudely distilled by the negro slaves in their hours of leisure.
Of course, the Dutch planters, with superior methods of distilling, improved on the rude invention, and in process of time, only the peel of the bitter orange came to be used, not the fruit itself. This peel was cut off in rings or pendant spirals, and then dried, after which it became an article of commerce, sent principally to Holland, for it was only for a few years that the liquor was made on the spot in large quantity.
Today curacoa is made in Italy, France, Germany, Spain, England and America besides, but still the Dutch brand is considered by connoisseurs as far superior. Of this there are several varieties, but “Le Ruban Vert”, or green ribbon, curacoa is accounted the best. This again is sub-divided into two kinds, the red and the white, and of these, there are four grades, the doux, or sweet, the demi-doux, the sec or dry and the triple sec.
The oranges whose peel is preferred are now mostly grown in the south of Europe, and yellow kind, as well as a green, is much in vogue. These oranges are peeled nowadays in quarters as well as in spiral strings, or ribbons, but one of the principal manufacturers of this cordial in this city imports chiefly the green-ribbon kind, but because there is much less waste to it, the peel being twice as thin, and, therefore, half as leathery.
-30-
As you can see by 1849 the Island of Curaçao had very little (no) commercial activity around the production of this Orange liqueur.
It is believed that the first European company to manufacture Curaçao Orange Liqueur is the Bols company founded in Amsterdam, and probably invented ‘Blue Curaçao’ around 1912, and originally sold as ‘Crème de Ciel’. It is the same as the other Curaçao made by them; just with blue food colouring added so that it could be used in blue cocktails that were all the rage in the early 1900s.
The original liqueur made on the island of Curaçao would have been made with the Laraha orange peels and a rudimentary rum spirit. By the time it was being made in Europe in the early 1800s it was being made with Cognac, Brandy, or Eu de Vie (an un-aged fruit Brandy). Today it is typically made with Brandy, Cognac, or a Neutral grain spirit.
The term ‘Triple Sec’ is (as everything with alcohol) disputed… But originally it referred to a quality grade of Curaçao - Triple Sec being the highest quality, with ‘Doux’ being the lowest grade.
Now on to Cointreau and Grand Marnier….
Just because neither says 'Curaçao' or Triple Sec on the label doesn't mean that they aren't!
When Cointreau was first introduced the label read: ‘Curaçao Blanco Triple Sec’. So Cointreau is the highest quality of clear Curaçao; but they later removed this designation from the label to distinguish themselves from the other Curaçao on the market. To be sure Cointreau is a Curaçao Triple Sec.
Grand Mariner is a similar story it is made from Cognac, Brandy, and bitter oranges - It’s also a Curaçao Triple Sec.
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How To MAKE ORANGE LIQUEUR (Curacao) - Day 18,805
Bringing home some delightful oranges and had to make something delicious! Here is your step-by-step how-to of make your own curacao or orange liqueur. Need a speed peeler to help?
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Orange Liqueur, Curacao or Triple Sec
20 Each Oranges, Zested (450g Zest)
1.75 Liters White Rum
4 Cups Sugar, Water
2 Cups Water
Wash, then zest oranges, keeping the orange part, and setting the rest of the orange aside. Place orange zest in large container or several small containers then pour rum over and be sure all of the zest is submerged. Allow orange and rum to macerate for 2-3 week, shaking gently every few days.
At the end of the weeks, pour the rum from the zest and strain, then filter through cheese cloth or a coffee filter. While the mixture is filtering make the simple syrup. In a sauce pan, add water and sugar. Place over heat and bring to a rolling boil for at least 1 minute. Remove from the heat and allow to cool to room temperature.
When the simple syrup has cooled, mix rum and simple syrup together. Bottle up as you see fit and enjoy immediately. Store in a cool, dry, and lightless place to keep fresh.
Yield, Approximately 2 liters.
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*Recipe videos using this coming over the next few weeks!*
Here is an easy, versatile and delicious way to upgrade orange liqueur while reducing waste and cost. I’ll follow this with three ideas on how to use this in the next videos, so stay tuned!
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00:00 Intro
01:11 You will need
00:42 Why it bangs
01:33 Make Zero Waste Orange Liqueur
04:08 Recipe recap and taste
05:00 Future coffee cocktail ideas
05:11 Skillshare / Patreon coursess
Homemade Orange Liqueur Recipe | #JugaadBar
Any well-stocked bar will have a bottle of orange liqueur. It’s a key ingredient in a lot of classic cocktails like margaritas, sidecars and cosmopolitans. But before you run out and buy yourself an expensive bottle of Cointreau or Curacao, try this easy recipe for the most amazing orange liqueur that you can make at home.
All you need are four ingredients: oranges, vodka (or brandy if you prefer a Grand Marnier type of orange liqueur), sugar and water. Steep the orange zest in vodka (or the liquor of your choice) for about three weeks, mix sugar syrup and that’s it, it’s ready to be bottled and served.
For more jugaad ideas to make your own liqueurs and infused liquors, Bollywood inspired cocktails, classic cocktails remixed with a desi twist, garnish ideas and a lot more, do visit
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