Originally, Curaçao was produced only from the Laraha oranges growing on the island of Curaçao. But only Señor & Co., located in Curaçao, is still doing that. Long Island Iced Tea: This boozy drink is a concoction of five different liquors, one of them being Triple Sec. The other ingredients are lemon juice, syrup, and cola. But what about the ingredients? While you’ve probably experienced blue curacao at one point or another it would be a mistake to think that it was identical to other curaçaos – like Pierre Ferrand Dry Curaçao. The magic in this starts with the base, and develops from there through the addition of spices and the orange used. Some ingredients, like your Mr. Boston Triple Sec are low level, orange flavored neutral spirits gussied up with sugar. Others, like Grand Marnier, are brandy based and intrinsically have underlying notes of oakiness and grape brandy. The chief grape used to make cognac is Ugni Blanc, an acidic white grape that produces a low-alcohol wine well-suited for distillation. Wines made from other grapes, such as Folle Blanche and Colombard, may also be distilled in the mix. Triple Sec usually is see-through, while Curaçao is mostly sold as colored versions (blue and orange). Even the market leader in the Triple Sec category, Cointreau, is colorless despite many thinking otherwise due to the iconic orange-colored bottle.

Pierre Ferrand Dry Curacao is modeled after classic early 20th century French orange. It features Laraha oranges infused in grape brandy, combined with a distillate of walnut skins and prunes aged in brandy and cognac, and toasted sugar aged in barrels.Regarding the distillation, there's also no general rule. However, top-shelf Triple Sec brands still triple-distill their product, as the name suggests. How to drink To put it simply, all are orange-flavored liqueurs.The biggest difference is color. Triple sec is clear in color while orange liqueurs and orange curacao can range from lightly citrus colored to neon orange. The name Curacao nods to the name of the island where Curacao is often made, though orange curacaos do not need to be made on the island anymore. Give it a swing with Bourbon, Giffard Crème de Cacao, and Angostura Bitters for a Choco Old Fashioned

The sweetening requirement is what makes cordials distinct from dry flavored spirits such as gin. In the United States, where “cordial” and “liqueur” are used interchangeably, regulations require that they contain at least 2.5 percent sugar by weight and be made from “fruits, flowers, plants, or pure juices therefrom, or other natural flavoring materials, or with extracts” of those materials. In Europe, cordials refer to non-alcoholic drinks. We use the terms based on U.S. regulations. In 1875, the Cointreau company formulated its rendition and introduced it at the Exposition Universelle of 1878, gaining significant popularity and ultimately becoming the most famous Triple Sec today. Taste & Aroma The base spirit used for Triple Sec usually is derived from sugar beet because it tastes neutral and does not spoil the orange aroma. This base spirit gets infused with the green bitter orange peels. The result is then distilled three times. People sometimes wonder if the two liqueurs can be used as a substitute for one another. And since both are citric, orange-flavored liqueurs, you can do that. Just be aware that the difference is palpable and also visible. Fun fact: the bottle was originally named Curaçao Marnier because of its high brandy content, but after Cesar Ritz, the founder of the Ritz Hotel, dubbed it a "grand liqueur," the name was changed.

About Pierre Ferrand Dry Curaçao

The aroma of orange peel wafting up from the bottle of triple sec after opening it can be quite pleasant. You might also catch a whiff of spices or fresh-cut grass, among other smells. Make sure that the aroma is pleasing to you and whoever else is partaking with you. In the years after, Triple Sec became the standard in the industry which ‘dethroned’ the term Curaçao Liqueur. Triple Sec and Curaçao are produced with a neutral spirit base that gets infused with the peels from oranges.

Borducan Orange Liqueur: This orange liqueur is oftencompared to Cointreau, though it's not a triple sec. It is less sweet but with a bolder orange flavor accented with Alpine herbs and saffron. Borducan is produced in northern Italy, has a neutral spirit base, and is bottled at 70 proof.Savor: The ending rounds out sweet – but slowly turns pithy. The flavor of candied oranges and slightly nutty cognac lingers. I really enjoy Rhum Clement Créole Shrubb,” says Rob Vogel, bar manager at Monarque in Baltimore. “This intense orange liqueur is made with Agricole rhum that lends to aromas of fresh-cut grass and lemon peel. Clement has also added the 'secret' Creole spices that contribute to wonderful warming flavors.”

Overall, both types of liqueurs have a tangy, tart, dry, and somewhat sharp taste. However, Curaçao has a more pronounced sweetness and bitterness. Triple Sec, on the other side, has a cleaner palate and is significantly drier.Some other liqueurs are also sold as curaçaos with different flavors added, such as coffee, chocolate, rum and raisin. Pierre Ferrand, a cognac and dry Curaçao brand, produced a less sweet "Ancienne Méthod" curaçao using 1800s techniques. [15] See also [ edit ] Around 1896, Senior & Co. began producing and selling Curaçao on the island. Until today, they're the only distiller to produce authentic Curaçao.