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Pierre Ferrand's Dry Curacao


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27 replies to this topic

#1 weinoo

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Posted 09 January 2013 - 01:22 PM

I just picked up a bottle of this relatively new spirit and was wondering if anyone has tried it?

Any ideas for cocktail use?
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#2 Chris Amirault

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Posted 09 January 2013 - 01:33 PM

I've been using it a ton. It's absolutely fantastic. I will post a few recipes when I get home.

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#3 FrogPrincesse

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Posted 09 January 2013 - 01:41 PM

I just picked up a bottle of this relatively new spirit and was wondering if anyone has tried it?

Any ideas for cocktail use?

I have it and really like it. I've had good results in a Maiden's Prayer and a Daiquiri no. 2. I think that it would be great in a Corpse Reviver no. 2 as well.
In margaritas, I still prefer Cointreau. Makes a more rounded margarita.

Edited by FrogPrincesse, 09 January 2013 - 01:45 PM.


#4 tanstaafl2

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Posted 09 January 2013 - 02:39 PM

A recipe I like where I use it is the El Presidente from David Wondrich in the Sep/Oct 2011 Imbibe magazine although it doesn't use much. I just picked up a bottle of Oronoco rum which would probably work well in this drink!

El Presidente
This classic rum cocktail is refreshing and full of flavor. Be sure to use real grenadine for the best-tasting results.

1½ oz. rich white rum
1½ oz. Dolin Vermouth Blanc (Martini & Rossi or Cinzano Bianco are fine substitutes)
1 barspoon orange Curaçao or Grand Marnier
½ barspoon real grenadine
Thinly cut orange peel
Cracked ice
Tools: barspoon, mixing glass, strainer
Glass: cocktail
Garnish: maraschino cherry (optional)

Stir ingredients well with cracked ice and strain into a chilled glass. Twist a swatch of thinly cut orange peel over the top and drop in or discard as you prefer. Garnish, if desired, with a cherry.


Leon's in Decatur had another version of the El Presidente that I liked and where I think this curacao would work well but I don't have the full recipe. It included Scarlet Ibis rum, Punt e Mes, Curacao (their house version but I think the Ferrand would be good too), grenadine and orange bitters.

Edited by tanstaafl2, 09 January 2013 - 02:51 PM.

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#5 Chris Amirault

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Posted 09 January 2013 - 03:23 PM

As it's formulated for vintage recipes, it works best with same. The two drinks I've been going to consistently are a straight-up, dry Brandy Cocktail:

2 oz brandy (I use that great Marie Duffau armagnac)
1/2 oz PF curacao
2 dashes Angostura
2 dashes orange bitters (half Fee's half Regan's)
orange twist

And this No Name of my own:

2 oz Ransom Old Tom gin
1/2 oz PF curacao
1/2 oz Russo nocino
2 dashes Regan's orange bitters

I made this Arid, Extra Dry for the crew at Cook & Brown: bartenders liked it but chef thought it too dry, hence the square bracket:

1 oz Marie Duffau Napoleon Bas Armagnac
1 oz Ransom Old Tom gin
3/4 oz Pierre Ferrand dry curacao Ancienne Methode
[dash simple syrup if too dry]
dash Bitter Truth Jerry Thomas Decanter bitters
orange twist

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#6 weinoo

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Posted 10 January 2013 - 06:08 PM

Thanks, Chris. I'm trying the first one now, and it's delicious (though I'm using a cognac instead of the armagnac).
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#7 Yojimbo

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Posted 13 January 2013 - 06:19 PM

I'll second Chris in saying that this stuff and Ranson Old Tom are a marriage made in heaven (though not cheap!), and it makes a first rate Sidecar. Haven't tried it with light rum, must restock some Doulin Bianco . . . .
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#8 FrogPrincesse

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Posted 25 January 2013 - 06:42 PM

Last night I did a side-by-side comparison of the Maiden's Prayer with the dry curacao vs. Cointreau. I liked the the dry curacao version, but in the end I preferred the Cointreau version. It had more depth and was more vibrant. The dry curacao version was a bit flat and bitter in comparison.
Note that I made the cocktail with Moro blood oranges, hence the color.

Maiden Prayer
1.5 oz gin
1 oz curacao
0.5 oz orange juice
0.5 oz lemon juice

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#9 Hassouni

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Posted 25 January 2013 - 09:25 PM

Anyone know where to get this in DC?

#10 weinoo

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Posted 26 January 2013 - 06:47 AM

Anyone know where to get this in DC?

Have you checked Ace?
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#11 Hassouni

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Posted 26 January 2013 - 09:02 AM

Not yet, I haven't passed by the AU area in a while and I don't really need anything else from there.

I mean, I could buy more rum, but that would just be irresponsible at this point....but I'm with you on thinking they're most likely to have it. By the way there's a new place on 14th Street, near Cork, that has a small but very impressive selection of stuff, lots of Haus Alpenz products. (Can't remember the name, and Ace is cheaper, I think)

Edited by Hassouni, 26 January 2013 - 09:03 AM.


#12 weinoo

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Posted 26 January 2013 - 09:43 AM

Last night I did a side-by-side comparison of the Maiden's Prayer with the dry curacao vs. Cointreau. I liked the the dry curacao version, but in the end I preferred the Cointreau version. It had more depth and was more vibrant. The dry curacao version was a bit flat and bitter in comparison.
Note that I made the cocktail with Moro blood oranges, hence the color.

Maiden Prayer
1.5 oz gin
1 oz curacao
0.5 oz orange juice
0.5 oz lemon juice


The recipe that I have for the Maiden's Prayer only calls for 1/2 ounce of Conintreau. Also, I would think the blood oranges add a hint of bitterness that, say, Valencia's won't.
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#13 FrogPrincesse

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Posted 26 January 2013 - 10:23 AM

The recipe that I have for the Maiden's Prayer only calls for 1/2 ounce of Conintreau. Also, I would think the blood oranges add a hint of bitterness that, say, Valencia's won't.

I posted what I used because I know that there are many versions if this cocktail. The Savoy version (3/8 oz dry gin, 3/8 oz Cointreau, 1/8 oz orange juice, 1/8 oz lemon juice) is even heavier on the Cointreau.

#14 b1os

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Posted 03 February 2013 - 03:05 PM

Have you tried a Pegu Club with it?

#15 FrogPrincesse

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Posted 03 February 2013 - 07:09 PM

Have you tried a Pegu Club with it?

I haven't (yet) but I imagine that it would work nicely.

#16 Hassouni

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Posted 12 April 2013 - 03:28 PM

Any updates?

 

For what it's worth, I find the Pegu Club to be an awfully dry cocktail to begin with



#17 EvergreenDan

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Posted 12 April 2013 - 03:50 PM

Yes, I'd start by dialing back the lime if you'er using PF Dry Curacao. Am I the only one that finds a Pegu Club a little ... boring?


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#18 Hassouni

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Posted 12 April 2013 - 05:16 PM

Yes  :raz:

 

I find the standard recipe uses far too little curaçao, though. Apart from the tartness, it's not as complex with the typical 1/4 oz or whatever usually called for.



#19 Steamtrain

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Posted 12 April 2013 - 09:12 PM

Yes, I'd start by dialing back the lime if you'er using PF Dry Curacao. Am I the only one that finds a Pegu Club a little ... boring?


Sorry to high jack, but someone mentioned a Pegu Club being boring.


I find this version to be unboring.

2 oz Tanqueray Gin
1/2 oz lime juice
1/2 oz Cointreau
1/4 oz Grand Marnier
2 dashes Angostura
2 dashes Regan's orange bitters

If I'm wanting dryer I'll skip the grand marnier(well right now it would be grand gala)
Beefeater has worked in this drink for me, but Plymouth has not. I haven't tried other gins yet.

#20 Chris Amirault

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Posted 13 April 2013 - 06:31 PM

I loves me an equal parts drink:

1 oz Laird's BIB apple brandy
1 oz Ransom Old Tom
1 oz PF dry curacao
1 oz Rothman & Winter pear
2 dashes Aphrodite bitters
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#21 Rafa

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Posted 13 April 2013 - 09:04 PM

Apple, juniper, malt, orange, pear, coffee, chocolate... that sounds like a hell of a drink.


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#22 Bourbonaut

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Posted 15 April 2013 - 04:36 PM

Yes, I'd start by dialing back the lime if you'er using PF Dry Curacao. Am I the only one that finds a Pegu Club a little ... boring?


Sorry to high jack, but someone mentioned a Pegu Club being boring.


I find this version to be unboring.

2 oz Tanqueray Gin
1/2 oz lime juice
1/2 oz Cointreau
1/4 oz Grand Marnier
2 dashes Angostura
2 dashes Regan's orange bitters

If I'm wanting dryer I'll skip the grand marnier(well right now it would be grand gala)
Beefeater has worked in this drink for me, but Plymouth has not. I haven't tried other gins yet.

 

I've tried a TON of different Pegu Clubs, and while they're all drinkable (with the exception of the Savoy version, which is awful), only a few have really impressed me.  Here's my personal favorite:

 

2oz Bombay Sapphire

3/4oz lime juice

1/2oz Grand Marnier

1 dash Angostura bitters

1 dash orange bitters

 

Stir (DON'T SHAKE) and strain into a chilled glass



#23 tammylc

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Posted 28 June 2013 - 10:30 AM

Yes, I'd start by dialing back the lime if you'er using PF Dry Curacao. Am I the only one that finds a Pegu Club a little ... boring?

 

Pegu Club with Hayman's Old Tom and the dry curacao was a huge hit at the gin cocktail class I taught Monday. We used proportions from Kindred, but I dialed back the lime to compensate for drier curacao.

 

1.5 gin

.75 curacao

.5 lime

dash angostura

dash Regan's


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#24 FrogPrincesse

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Posted 07 March 2014 - 11:26 AM

Any updates?

 

For what it's worth, I find the Pegu Club to be an awfully dry cocktail to begin with

Yes - almost a year later.

 

12705304223_4bf02aff50_z.jpg
 

I used the ratios from Bartender's Choice (same as the Wondrich version although he only uses 1 dash of Ango). 2 oz (Junipero) gin, 3/4 oz lime juice, 3/4 oz (Pierre Ferrand dry) curacao, 2 dashes Angostura bitters, 1 dash (1 each Regan and Fee) orange bitters. It was quite dry but I did not mind.



#25 Hassouni

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Posted 07 March 2014 - 12:59 PM

Sweet!  

 

(or, dry, I suppose?)



#26 EvergreenDan

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Posted 08 March 2014 - 05:40 AM

Tart!

 

Wait. Don't take that the wrong way. ;)


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#27 Hassouni

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Posted 16 April 2014 - 09:37 PM

OK, I'm approaching the last ounce or two of my bottle of Cointreau. I want to try the Ferrand stuff out, but my booze budget is heavily scaled back right now. Could the Ferrand Dry Curaçao sub for Cointreau in the classic drinks where the latter is called for?



#28 EvergreenDan

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Posted 17 April 2014 - 03:56 AM

Could the Ferrand Dry Curaçao sub for Cointreau in the classic drinks where the latter is called for?

I would and have. May have to adjust the sugar balance a little, and of course there's the cognac base difference.


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