Pierre Ferrand Dry Curaçao orange liqueur. You may have heard of Cointreau, Grand Marnier, Triple Sec, Curaçao, and the like, but what’s the difference? The commonality between these is that they’re all considered orange liqueurs, a base spirit sweetened and flavored with oranges, and the distinction between them is actually a bit hazy.
I first heard of Pierre Ferrand Dry Curaçao a few years back, showcased in a cocktail I ordered. It was delicious, so I went home and put this on my wishlist. This product debuted around 2012 and was formulated based on a 19th century recipe, intended to mimic the curaçao that would have been commonly used in classic cocktails from the 1800s (before curaçao went on a rave in the 70s and turned every color of the rainbow and artificially flavored/sweet). This makes it a perfect choice if you’re seeking to create the classics, highly recommended and one of my favs!
As for the distinction between varying orange liqueurs? Here’s a brief overview:
| Curaçao | Triple Sec | |
| Type of orange | Traditionally made with a specific type of bitter orange from the Caribbean island of Curaçao | Made from both sweet and bitter oranges, though it’s drier (less sweet) than curaçao and has a |
| Base spirit & color | Usually a brandy base | Neutral base spirit |
| Color | Brownish in color (from aged brandy base spirit) | Clear |
| Flavor pairings | Curaçao will pair well with darker, aged spirits (whiskeys, aged brandies) | ‘Brighter’ orange flavor, making it go well in lighter fruitier drinks |
| Example products | Grand Marnier, Pierre Ferrand | Cointreau |
When choosing one for your collection, do your research and note that you do get what you pay for. If your bottle costs $10, it’s probably infused with orange flavor (as opposed to thru actual maceration with orange peels) with excess sugar to compensate, so don’t expect it to be comparable in quality to good ol’ Cointreau, Grand Marnier, or this awesome bottle of Pierre Ferrand Dry Curaçao.