Pierre Ferrand Dry Curaçao is a Fruit Liqueurs from the Pierre Ferrand brand crafted in France.
Pierre Ferrand Dry Curaçao stands out for its complex, balanced flavor crafted from a 19th-century recipe involving three separate distillations of spices and bitter orange peels. Interestingly, this liqueur was developed in collaboration with cocktail historian David Wondrich, who helped recreate an authentic triple sec that closely mirrors what bartenders would have used in the golden age of classic cocktails.
Pierre Ferrand Dry Curaçao stands out for its authenticity, being crafted from a 19th-century recipe and using three separate distillations of Curaçao orange peels and spices blended with cognac, resulting in a complex, balanced liqueur that elevates classic cocktails with its rich flavor profile and historical pedigree.
Pierre Ferrand Dry Curaçao shines in classic citrus-forward cocktails, but also sips beautifully neat or over ice, especially on warm summer evenings; its complex orange notes pair wonderfully with rich desserts or spicy cuisine.
Nose: Vibrant orange zest dominates, backed by subtle notes of cognac and spice. Hints of vanilla and candied citrus peel emerge. There's a subtle earthiness reminiscent of orange grove soil.
Palate: Rich and complex. Bitter orange peel balanced by cognac sweetness. Layers of cinnamon, nutmeg, and clove unfold. A touch of vanilla smooths the edges. The mouthfeel is velvety with a slight oiliness from the citrus oils.
Finish: Long and warming. The bitter orange notes linger, accompanied by a gentle cognac burn. Spices fade slowly, leaving a pleasant dryness. A final whisper of vanilla and orange oil coats the palate.
Pierre Ferrand Dry Curaçao is crafted using a triple-distillation process of bitter orange peels and spices, which are then blended with cognac and brandy for added depth and complexity. This meticulous production method, based on a 19th-century recipe and developed in collaboration with cocktail historian David Wondrich, results in a rich, balanced liqueur that elevates classic cocktails.
2 oz Worthy Park 109 Jamaican Rum
.5 oz Pierre Ferrand Dry Curaçao
.25 oz Giffard Orgeat Syrup
.25 oz Rich Simple Syrup (2:1 ratio)
.75 oz freshly squeezed lime juice
Add all ingredients into a shaker with cubed ice and shake vigorously until the shaker is well-chilled and frosty on the outside.
Strain into a double old fashioned glass filled with crushed or pebble ice.
Garnish with spent lime shell and fresh mint sprig.
2 ripe strawberries
2 oz white rum, like Foursquare Probitas
.75 oz lime juice
.5 oz orange liqueur, like Pierre Ferrand Dry Curacao
.5 oz simple syrup
2 dashes orange bitters
Remove the stems of your strawberries and add to a cocktail shaker along with your rum.
Muddle with a muddler or a wooden spoon.
Add lime juice, curacao, simple syrup and orange bitters.
Add ice and shake for 30 seconds.
Double strain into a glass with ice.
Garnish with a lime wedge or strawberries!
0.75 oz gin
0.75 oz Aperol
0.75 oz Lillet Blanc
0.5 oz Pierre Ferrand Dry Curaçao
0.5 oz lemon juice
sparkling water
Combine all ingredients except the sparkling water in your cocktail shaker and shake with ice.
Strain into a chilled spritz goblet.
Top off with sparkling water.
Garnish with a lemon slice.
1 oz Holmes Cay Réunion Island Rum Traditionnel
1 oz Appleton Estate Jamaican Rum
1 oz fresh squeezed lime juice (reserve the hull)
0.5 oz Pierre Ferrand Dry Curaçao
.25 oz Almond Orgeat
.25 oz Rock Candy Syrup or 2:1 Rich Syrup
Add all ingredients to a shaker with 2 cups
crushed ice
Shake for around 10 seconds.
Pour unstrained into a double old-fashioned glass.
Garnish with spent lime hull and a mint bouquet that you’ve slapped to release the oils.
Use a short straw so you can take in the aroma of mint as you sip.
1 oz Holmes Cay Réunion Island Rum Traditionnel
1 oz Appleton Estate Jamaican Rum
1 oz fresh squeezed lime juice (reserve the hull)
0.5 oz Pierre Ferrand Dry Curaçao
.25 oz Almond Orgeat
.25 oz Rock Candy Syrup or 2:1 Rich Syrup
Add all ingredients to a shaker with 2 cups
crushed ice
Shake for around 10 seconds.
Pour unstrained into a double old-fashioned glass.
Garnish with spent lime hull and a mint bouquet that you’ve slapped to release the oils.
Use a short straw so you can take in the aroma of mint as you sip.
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