Ferrand Dry Curaçao

I believe this article on Ferrands Dry Curacao and recipe came out of a Wall Street Journal. "Pierre Ferrand Dry Curaçao Ancienne Méthod, a "19th century" dry curacao introduced by cognac maker Pierre Ferrand in 2012. Ferrand Dry Curaçao was painstakingly crafted in cooperation with noted cocktail historian David Wondrich, and is designed to evoke the type of orange liqueur that would have been used in some of the earliest classic cocktails. Immensely drinkable on its own, the spirit has a creamy vanilla flavor and hints of sweetness, balanced by a bitter orange peel finish. At 80 proof, Ferrand Dry Curaçao also has the backbone to stand out and shine against rum, rye, brandy and other like-minded spirits."

"Julius Orange (from WSJ.com)... 2 oz Pierre Ferrand Dry Curaçao Ancienne Méthod... ½ ounce Cruzan Single Barrel Rum... ½ ounce lemon juice... ½ teaspoon vanilla syrup*... ½ teaspoon sugar cane syrup... 1 dash orange bitters... ½ ounce heavy cream... Freshly grated nutmeg... Combine liquid ingredients in a cocktail shaker, adding cream last. Shake hard with ice. Strain into a rocks or Collins glass over crushed ice. Garnish with nutmeg."

*Make vanilla simple syrup at home by adding 2 cups sugar to 1 cup boiling water, stirring until dissolved. Split one quarter of a fresh vanilla bean and place in six ounces of the rich simple syrup for 20 minutes, then strain and let cool.

3 Bottle minimum...$10 Handling Fee