Creamy vanilla-orange marzipan aromas dominate. On the palate: bright, rich, silky-sweet, lightly bitter orange followed by a dry, spicy finish.
This beautiful liqueur, based on a 19th century recipe and made in consultation with cocktail historian David Wondrich, will bring depth and complexity to cocktail recipes that call for triple sec or Curaçao. Botanical infusions, including that of curaçao orange peels, are blended with brandy and Ferrand Cognac and sweetened with toasted cane sugar before being oak-aged for several months before bottling. Sidecar, anyone?
France. 750ml. 40% abv
1.5 oz / 45 ml full-bodied Cognac
1 oz / 30 ml Pierre Ferrand Dry Curaçao
0.75 oz / 22 ml lemon juice
1 tsp rich (2:1) simple syrup
Shake with ice. Strain into your favourite cocktail glass. Squeeze an orange peel over the drink and drop it in.