Pierre Ferrand Dry Curacao Ancienne Methode

Alexandre Gabriel built this curaçao with drinks historian David Wondrich, working from 19th-century recipes, and released it in 2012. Bitter Laraha orange peels from the island of Curaçao are infused in eau-de-vie and distilled in Charentais copper stills, other botanicals macerate in eau-de-vie and Ferrand Cognac, and the blend is sweetened with barrel-aged cane sugar and finished in French oak. It is bottled at 40%.

It is drier than most orange liqueurs: orange peel and marmalade on the nose, then a brisk, slightly bitter finish with a spark of ginger.

For a Margarita that tastes of orange peel rather than sugar, buy this over Cointreau. If you want an orange liqueur mostly for sipping, Grand Marnier is the rounder choice.

Ferrand's own suggestions are a Margarita, or the curaçao over ice topped with tonic.

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