Pierre Ferrand, Dry Orange Curacao, Cocktail Recipes, Cognac 1840 Original Formula, Plantation Rum, - Fancy Cognac Cocktail, Pegu Club, Presidente, Jolly Roger, Pepe Le Moko, Sugar, Citadelle Gin, Lim Juice, Orange Bitters, Angostura Bitters, Dolin White Vermouth, White Cuban Rum, Plantation Vintage 2000 Rum
What
Cocktail 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
Brandy Crusta Cocktail
Photo Credit: Daniel Kreiger
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).
Pierre Ferrand | Cocktail Recipes
February 23, 2012
Cocktail Recipes
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 Cognac
Cocktail images by Daniel Krieger | Curacao oranges image courtesy of Norton Simon Foundation [Painting by Louise Moillon, 1634]
Of the nearly 240 spirited recipes in the defining cocktail handbook Jerry Thomas’ Bartenders Guide published in 1862, more than 35 cocktail 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 Cocktail
Recipe by Jimmy of Ciro‘s, 1930. Adapted by David Wondrich.
Pegu Club Cocktail
Photo Credit: Daniel Kreiger
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 cocktail glass.
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 cocktail glass and twist a swatch of thin-cut orange peel over the top.
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 cocktail glass and float 3 drops of Angostura bitters on top.
Pepe Le Moko
House cocktail 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 cocktail glass.
Curaçao Frappe
Source: George J. Kappeler, Modern American Drinks, 1895. Adapted by David Wondrich.
Pegu Club Cocktail
Photo Credit: Daniel Kreiger
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.
Mai Tai
Recipe by Julie Reiner, proprietor and beverage director of Lani Kai and Clover Club, NY
Mai Tai Cocktail
Photo Credit: Daniel Kreiger
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).
