A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
An Italian amaro starting similar to fernet branca but with added peppermint oil and much more sugar; 28% ABV. Usually drunk in the summer with ice.
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
A sweet, aromatised wine-based quinquina. It is a blend of fortified wine, herbs, spices and quinine; 15% ABV.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Pour the curaçao and Branch Menta into an empty mixing glass, and swirl to coat. Add ice and the remaining ingredients to the glass. Stir until chilled, then strain into a chilled champagne coupe. Garnish with a lemon twist.
From Daniel-Grigore Mostenaru.
The Joy of Mixology, Revised & Updated
avg. 4.0 (3)
Sorting, filtering, sharing:
There's so much more in the Mixel App!