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A recreation of a late 1800's Triple Sec Curacao style not seen for a century or more. Curacao forms the backbone of so many of the classic cocktails of the 19th Century. And it was a liqueur like Pierre Ferrand Dry Curacao that Jerry Thomas and his contemporaries would have lusted after. The finest Grande Champagne Cognac and brandy is blended with bitter Curacao oranges and sweet orange peel, then mascerated with lemon peel, prunes, almonds, spices and sugars for a truly sumptuous liqueur. Recently voted by a panel of bartenders 'Best New Product 2012' at the Tales of the Cocktail Awards in New Orleans
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