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Pierre Ferrand Dry Curaçao
Pierre Ferrand Dry Curaçao is the 40% ABV orange liqueur that brought the 19th-century style back to the bar. Developed by Maison Ferrand's Alexandre Gabriel with cocktail historian David Wondrich from recipes dating to the 1800s, it is made by macerating bitter Curaçao orange peels, sweet orange, lemon peel, vanilla, prunes and over a dozen other ingredients in unaged brandy, redistilling, and blending with aged brandy and Pierre Ferrand Cognac before resting in oak.
The result is complex and bittersweet with natural orange, vanilla, spice and a subtle floral note, drier than modern triple secs. It is the bartender's choice for a Mai Tai, sidecar, margarita or Spritz à l'Orange with champagne.
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