Pierre Ferrand Dry Curacao

Crafted with cocktail historian David Wondrich, Pierre Ferrand Dry Curacao revives a 19th-century recipe. It’s a vibrant triple sec. Bitter Laraha orange peels infuse in grape spirit, distilled, then blended with walnut, prune, and cognac infusions. Aged in French oak, it’s complex. This liqueur elevates cocktails like Mai Tais and Sidecars with zesty depth. Savor it neat or on ice for a refined sip. From Champagne, France, it’s a bartender’s gem. Its rich heritage and bold flavors make it essential for mixology enthusiasts seeking authenticity.

Nose: Orange blossoms burst forth, vibrant and inviting. Candied zest mingles with toasted oak, whispering cognac’s warmth. Subtle spice beckons curiosity. It’s an aromatic dance.

Palate: Bitter orange explodes, balanced by velvety vanilla. Spice and herbal whispers weave through, never cloying. Cognac’s richness lingers. A dry, spirited delight unfolds.

Finish: Long and zesty, it’s refreshingly dry. Orange peel fades into mild vegetal bitterness, leaving a clean, spiced echo. Perfectly poised, it invites another sip.

Pair this curacao with tangy goat cheese for a zesty contrast. It’s divine with dark chocolate desserts, enhancing their depth. Spicy Thai dishes harmonize beautifully. Try it with grilled prawns for a citrusy spark. This liqueur elevates any bold, flavorful bite.