Pierre Ferrand Dry Curaçao

Curacao is one of those liqueurs that appears a ton in cocktail recipes, especially if you are into tropical drinks. There are a number of recipes that call for it that are not in the tropical realm and in many of those instances they will call for this one specifically. In my opinion, this is the best curacao out there and it's not really close. The nose is exactly what you would expect with orange peel dominating. The palate is where this separates itself from the others. It is almost spirit like, very dry but not in a bad way with bitter orange, a touch of heat and a buttery feel to it. It is very well balanced, and the finish has no burn. Most other curacaos are either poorly balanced and one note or extremely sweet. I hold this in the same high regard as Cointreau. Both are incredibly well made and taste more like a spirit than a liqueur. It's one of the few liqueurs that I think it's worth trying neat. I was also planning on reviewing Senior Orange Curacao, but I don't see it out there. It is the one true curacao from the island of Curacao. It's solid for sure and better than most, but again doesn't beat out Pierre Ferrand Dry Curacao. It's a touch too sweet for my liking and a little too watery. I would probably put it at a 3.25, so above average, but nowhere near as good as this. In general, my rule is if a recipe calls for triple sec, I go with Cointreau and if a recipe calls for curacao (typically orange curacao) I go with this. These are the two orange liqueurs that everyone should own if they like to make cocktails.

One of the most versatile liqueurs on the market for cocktails. Terrific, superior quality for an affordable price.

Citrus bomb on the nose. You're walking through an orange grove. Also a little bit of fruity grape notes. Sweet and buttery on the palate but by no means cloying like drinking Cointreau neat. Naval orange, mandarin and grapefruit. Goes down like candy. The finish is medium length with more citrusy goodness and a hint if cinnamon. It almost feels like a waste using this in a cocktail because it's so damned delicious neat. I'd be inclined to at most just add some soda water and a lemon/lime wedge.