Homemade Curaçao (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

Place a cake rack on a cookie sheet. Turn oven to lowest setting. Thinly peel rind from oranges using an apple peeler. Place peel on cake rack. Put in oven and leave until dry (about an hour). Let cool before continuing.

Crush coriander seeds coarsely (spoon and bowl work as well as mortar and pestle). Place seeds in aging container. Add dried rind, pure grain alcohol, and the 1 cup of water. Squeeze the oranges and measure 2 tablespoons juice. Add to the aging container, and stir. Age for 1 1/2 to 2 weeks. Shake once or twice.

Boil sugar and remaining water together, let cool. Strain steeping liqueur and filter. Add cooled syrup to liqueur. Age 3 to 4 months.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

Return to liqueurs page
Go back to my main page
Send me mail.