Thursday, September 26, 2013

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Dry Curaçao Ancienne Méthode

Brad Farran's Julius Orange
We like orange liqueurs at the Whiskey Forge. For decades, we’ve relied on those two old stalwarts, Cointreau and Grand Marnier. Cointreau in particular is a workhorse around here. When Mandarine Napoleon showed up on local shelves, I added that to the rotation. Solerno, a blood orange liqueur, is an interesting twist; we like it in cobblers. But perhaps my favorite of the lot is Dry Curaçao Ancienne Méthode from Cognac Ferrand.

Ferrand’s curaçao, a blend of cognac, vanilla, and citrus peels, is based on a 19th century recipe and made in consultation with drinks historian, David Wondrich. The Floating Rum Shack gives the backstory of how the brand came to be. We use it in punches, Mai Tais, with gin, with whiskey. It’s just a beautifully balanced, superbly well-done orange liqueur that’s earned a permanent place on our copper-topped dry sink.

New York bartender Brad Farran gave a recipe for Orange Jul…erm…Julius Orange in a Wall Street Journal piece last summer. I admit; the result is a lot like a boozy version of that shopping mall favorite.

Julius Orange 
2 oz Pierre Ferrand Dry Curaçao Ancienne Méthode
½ oz Cruzan Single Barrel Rum½ oz lemon juice
½ tsp vanilla syrup
½ tsp sugar cane syrup
1 dash orange bitters
½ oz heavy cream
Freshly grated nutmeg 
Combine liquid ingredients in a cocktail shaker, adding cream last. Shake hard with ice. Strain into a rocks glass over crushed ice. Garnish with nutmeg.
Something lighter, without the sugar and cream, is the Alabazam. I pinched the recipe from 19th century bartender William “The Only William” Schmidt and upped the curacao just a bit to really bring it forward. For the original, see his 1891 bartending manual, The Flowing Bowl.
2 oz brandy
.75 oz lemon juice
.5 oz Pierre Ferrand Dry Curaçao Ancienne Méthode
.25 oz simple syrup
Two dashes Angostura bitters
Soda water (Q or Fever Tree)
Fill a tall highball glass two-thirds with crushed ice. Shake all the ingredients except the soda water with ice. Strain into the serving glass, top with soda, and stir.
Goes well with:

  • If Orange Julius-type drinks get you going, but you'd prefer one without the booze, try Kenny Shopsin's take on them with fresh orange juice, powdered egg whites, powdered sugar, and crushed ice.
  • That cobbler with Solerno I mentioned? It's very nice with Lillet, as served from time to time at San Diego's Polite Provisions. 

1 comment:

voucher restaurant said...

I sounds tastety! thanks for this recipe!