Pierre Ferrand Dry Curacao was created in collaboration between Alexandre Gabriel and the famous cocktail historian David Wondrich. Having searched through countless records for how dry curacao was originally made, they went about recreating it with modern methods. Using the thick skin of the Lahara orange, originally thought to be good only for goats to eat, this triple sec is the stand out choice for bar tenders looking for the best orange liqueur.
Pierre Ferrand Dry Curacao is an outstanding orange liqueur, a re-creation of a lost style of Curacao prevalant in the 19th century using the original lahara oranges. Carefully crafted by the experts at Cognac Ferrand, this unique elixir is a blend of Pierre Ferrand Cognac, un-aged French brandy, lightly toasted sugar cane, dried peel of Curacao bitter oranges, sweet oranges and lemons, with a touch of grilled almonds and prunes. The ultimate choice of dry curacao for cosmopolitans, mai tais and margaritas.