Renfield@lemmy.ml to Today I Learned@lemmy.worldEnglish · 1 year agoTIL Blue curaçao is a colourless liqueur – the blue is just food colouringen.wikipedia.orgexternal-linkmessage-square22fedilinkarrow-up1124arrow-down12
arrow-up1122arrow-down1external-linkTIL Blue curaçao is a colourless liqueur – the blue is just food colouringen.wikipedia.orgRenfield@lemmy.ml to Today I Learned@lemmy.worldEnglish · 1 year agomessage-square22fedilink
minus-squareInfynis@midwest.sociallinkfedilinkEnglisharrow-up9·1 year agoWhat you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
minus-square21Cabbage@lemmynsfw.comlinkfedilinkEnglisharrow-up2·1 year agoAnd is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
minus-squareInfynis@midwest.sociallinkfedilinkEnglisharrow-up4·edit-21 year agoAlways sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously
minus-squareCort@lemmy.worldlinkfedilinkEnglisharrow-up2·1 year agoCointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
minus-squareInfynis@midwest.sociallinkfedilinkEnglisharrow-up5·1 year agoI prefer sweetening separately, because it allows you to control the sweetness more
minus-squareSocialMediaRefugee@lemmy.worldlinkfedilinkEnglisharrow-up1·1 year agoPierre Ferrand, my preference for curacao.
What you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
And is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
Always sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously
Cointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
I prefer sweetening separately, because it allows you to control the sweetness more
Pierre Ferrand, my preference for curacao.