Pierre Ferrand | co*cktail Recipes - Find. Eat. Drink. (2024)

What

co*cktail recipes using Pierre Ferrand’s Dry Orange Curacao.

Brandy Crusta

Recipe by Julie Reiner, proprietor and beverage director of Lani Kai and Clover Club, NY

1 drink

Ingredients

- 2 oz Pierre Ferrand 1840 Original Formula Cognac

- ½ oz Luxardo Maraschino Liqueur

- ½ oz Pierre Ferrand Dry Curacao

- ½ oz fresh lemon juice

- Dash of Angostura Bitters

Directions

1) Rim a snifter with sugar.

2) Shake all ingredients in a shaker with ice.

3) Strain into a snifter filled with ice cubes.

4) Garnish with a horse’s neck of orange (aka the entire peel of an orange).

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Related Articles

- Pierre Ferrand Dry Orange Curacao

- Recommendations: Pierre Ferrand

- Homage To Bourbon

-

-

- Download City Guide: Manhattan, NY

- F.E.D. Travel Guides

< PREVIOUS ARTICLE

NEXT ARTICLE >

Who

Based on a 19th century recipe, it is a traditional French Orange Curaçao made from the peels of Curaçao oranges and spices, blended with brandy and Pierre Ferrand Cognac.

Why

Curaçao is one of the oldest and most traditional liqueurs. Pierre Ferrand has created a new take on the classic spirit, replacing the current available crop of sickly sweet renditions.

Recommended By

- Bartender Mike Ryan (Sable Kitchen & Bar in Chicago, IL)

- Pierre Ferrand Dry Orange Curacao

- Recommendations: Pierre Ferrand

- Homage To Bourbon

-

-

-

-

- Download City Guide: Manhattan, NY

- F.E.D. Travel Guides

Website:

www.cognacferrand.com

- Brandy Crusta

- Curacao Frappe

- Mai Tai

- Pegu Club

- Presidente

- Jolly Roger

- Pepe Le Moko

Of the nearly 240 spirited recipes in the defining co*cktail handbook Jerry Thomas’ Bartenders Guide published in 1862, more than 35 co*cktail recipes call for Curaçao. Not ‘triple sec‘ or ‘orange liqueur‘ – but Curaçao specifically. As a matter of fact, only Curaçao is ever mentioned when a drink calls for an orange liqueur. We can only imagine and hope that Mr. Thomas would be happy to use our historically accurate Pierre Ferrand Dry Curaçao in his recipes.

Pegu Club co*cktail

Recipe by Jimmy of Ciro‘s, 1930. Adapted by David Wondrich.

1 drink

Ingredients

- 2 oz (60 ml) Citadelle Gin

- 1/2 oz (15 ml) Pierre Ferrand Dry Orange Curaçao

- 1/2 oz (15 ml) fresh-squeezed lime juice

-1 dash orange bitters

-1 dash Angostura bitters

Directions

1) Shake well with ice.

2) Strain into chilled co*cktail glass.

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Presidente

Recipe by León Pujol and Oscar Muñiz, Manual del Cantinero, Havana, 1924. Adapted by David Wondrich.

Yield

1 drink

Ingredients

- 1 1/2 oz (45 ml) aged white Cuban rum

- 1 1/2 oz (45 ml) Dolin Blanc Vermouth de Chambery

- 1 bar spoon Pierre Ferrand Dry Orange Curaçao

- 1/2 bar spoon grenadine

Directions

1) Stir well with cracked ice.

2) Strain into chilled co*cktail glass and twist a swatch of thin-cut orange peel over the top.

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Jolly Roger

Created at Rogers Corner, 8th Avenue and 50th St, New York, 1942. Adapted by David Wondrich.

Yield

1 drink

Ingredients

- 1 oz (30 ml) Plantation Vintage 2000 Jamaican Rum

- 1 oz (30 ml) Pierre Ferrand Dry Orange Curaçao

- 1/2 oz (15 ml) fresh-squeezed lime juice

- 1/2 oz (15 ml) fresh-squeezed orange juice

Directions

1) Shake well with ice.

2) Strain into chilled co*cktail glass and float 3 drops of Angostura bitters on top.

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Pepe Le Moko

House co*cktail at the Casbah, 112 Central Park South, New York, 1943. Adapted by David Wondrich.

Yield

1 drink

Ingredients

- 2 oz (60 ml) Pierre Ferrand 1840 Original Formula Cognac

- 1/2 oz (15 ml) Pierre Ferrand Dry Orange Curaçao

- 1/2 oz (15 ml) fresh-squeezed lime juice

- 1 dash absinthe

Directions

1) Shake well with ice.

2) Strain into chilled co*cktail glass.

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Curaçao Frappe

Source: George J. Kappeler, Modern American Drinks, 1895. Adapted by David Wondrich.

1 drink

Ingredients

- Pierre Ferrand Dry Orange Curaçao

Directions

1) With a mallet and ice-bag, crush some ice until it forms a powder.

2) Pack a stemmed cordial glass with this ice powder and fill it with Pierre Ferrand Dry Orange Curaçao.

3) Let stand until ice forms on the outside of the glass and serve.

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

Mai Tai

Recipe by Julie Reiner, proprietor and beverage director of Lani Kai and Clover Club, NY

1 drink

Ingredients

- 1 oz Plantation Rum Grande Reserve 5 Year Old (Barbados)

- 1 oz Plantation Rum Jamaica Vintage 2000

- 3/4 oz fresh lime juice

- 1/2 oz Pierre Ferrand Dry Curacao

- 1/4 oz simple syrup

- 1/4 oz orgeat syrup

Directions

1) Add all ingredients into a shaker with ice.

2) Shake and strain into a double old-fashioned glass filled with crushed ice.

3) Garnish with mint, lime wheel and an orchid (if you have one).

PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

ABOUT US

FIND US

NEWSLETTERS

MULTIMEDIA