The Dutch East India Company traveled the globe in search of spices and trade, and transported many recipes around the planet. Among them, was how to make liqueurs and one place they brought that was the island of Curaçao in the West Indies.
There, using native island spice and oranges, they produced this liqueur of the same name. The DEIC brought Curaçao liqueur around the world. Today, it’s a standard liqueur in almost every bar.
Produced commercially in several colors, the blue version is perhaps the most widely used today in mixed cocktails. This recipe yields an orange tint.
- 5 large oranges
- 1 1/2 teaspoons crushed coriander seed
- 2 Cups vodka
- 3 Tablespoons juice from oranges
- 1 Cup water
- 1 Cup sugar
- Thinly peel zest from oranges and place on cookie sheet.
- Place zest in warm oven and allow to dry.
- Add dried zest, coriander seed water and vodka to aging container.
- Add fresh orange juice to container. Shake mixture well.
- Let age for 2 weeks.
- Make simple syrup using water and sugar and allow to cool.
- Strain orange mixture and add syrup.
- Age an additional 3 months.