• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

weinoo

Pierre Ferrand's Dry Curacao

28 posts in this topic

Tart!

 

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

5 people like this

Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

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.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.