@[email protected] to Today I [email protected]English • 2 months agoTIL Blue curaçao is a colourless liqueur – the blue is just food colouringen.wikipedia.orgmessage-square22fedilinkarrow-up1123
arrow-up1123external-linkTIL Blue curaçao is a colourless liqueur – the blue is just food colouringen.wikipedia.org@[email protected] to Today I [email protected]English • 2 months agomessage-square22fedilink
minus-square@[email protected]linkfedilinkEnglish9•2 months agoWhat you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
minus-square@[email protected]linkfedilinkEnglish2•2 months agoCointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
minus-square@[email protected]linkfedilinkEnglish5•2 months agoI prefer sweetening separately, because it allows you to control the sweetness more
minus-square@21CabbagelinkEnglish2•2 months agoAnd is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
minus-square@[email protected]linkfedilinkEnglish4•edit-22 months agoAlways sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously
minus-square@[email protected]linkfedilinkEnglish1•2 months agoPierre Ferrand, my preference for curacao.
What you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
Cointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
I prefer sweetening separately, because it allows you to control the sweetness more
And is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
Always sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously
Pierre Ferrand, my preference for curacao.