Curaçao (liqueur) Puns

Specifically Blue Curacao and Tammerin.

https://en.m.wikipedia.org/wiki/Cura%C3%A7ao_(liqueur)

Hi all,

I'm running low on a gifted Grand Marnier and about halfway through a Patron Citronge, and was wondering whether a bottle of PF Dry Curaçao could potentially replace both; I've heard it tows the line nicely between a traditional curaçao and a triple sec. Is there anyone that can confirm this?

I like Grand Marnier for sipping, but have found its brandy-forward character tricky in cocktails, therefore, not as versatile for me. The Citronge is supposedly the rebranded version of "Controy" (the Mexican take on Cointreau), although I don't love it's almost agave-forward and harsh vegetal notes outside of a Margarita.

Again, seeking versatility in my next orange liqueur. Favorite relevant cocktails include: Sidecar, Margarita, Satan's Whiskers, Pegu Club, and Brandy Crusta. Thoughts?

With my experience in the alcohol profession, bartenders, liquor store staff, and customers alike have no idea how to pronounce "Blue Curaçao", an orange flavored liqueur used to make things like a Miami Ice, a Blue Hawaiian, and a Blue Kamikaze.

Each time I hear someone say "Blue Curako", it makes me so irritated, but I don't always correct them on it. The letter "ç" makes an "s" sound, so it should sound more like "kyur-a-sao"...because the fruit used to make the liqueur comes from the island of Curaçao. Crazy. So if you are someone who says "Curako", stop it.

I ask you, Reddit, what are some words, brands, places, etc. that people constantly mispronounce, and it sounds like nails on a chalkboard when you hear it?

A lot of tiki recipes (including the classic Mai Tai, and some more obscure ones like the Yellow Bird) will call for either triple sec or an orange curaçao. Is Cointreau a suitable substitution for either? I know it’s basically the “original” triple sec, as it’s what most fancy places use for their margaritas, but how does it hold up in tiki?

Hey, I received a cocktail book for Christmas and was hoping to make some mocktails for some friends who don't drink. Only problem is that I can't find Blue Curaçao syrup anywhere. I have regular Blue Curaçao liqueur, but not the syrup. Is there a way I can boil the alcohol off the liqueur and use that syrup, or is there any decent alternatives?

What are the specific tasting differences between Triple Sec, (Blue) Curacao, Grand Marnier, and Cointreau? When is it okay and not okay to substitute?

I'm looking to make Mai Tais and Margaritas, but for budget reasons I'm only going to get one orange liqueur (for now).

Which do you think would be better for general use - the Cointreau from the margarita, or the dry curacao from the mai tai?

Many thanks!

Edit: I should have added that it was the Pierre Fernand Dry Curacao that I am interested in, not some bottom shelf stuff.

So, I am still working in the store and had about 3 years of experience. In this store branch people usually last about 9 months, or less.

After about one and a halve year I had to do most management and ordering on a 6 day work week for me since everyone quit due to way to many reasons. So me ordering everything we need, then I got this mail from some other manager who would manage the store I work in and she would do most tasks again.

So, trough all these red flags to the part that matters. I was ordering for fathers day the usual gifts we need and sold last year plus 10% and some generic gifts. Then this manager who hasn't even been to the store just minned off everything I was sure that I needed. So I wouldn't even get near what I needed, so me being annoyed I asked for what I was allowed to order for hollidays and got a list for each. Not nearly enough for any, by far. Talking about needing at least 30 boxes of bottles and only being allowed 5 of each. But hey, it wouldn't be here if I didn't comply to it.

Fast forward to Christmas last year. Even got less since the order was way too low and too late since I wasn't to order in advance. 3 days before Christmas I ran out of the main 3 Christmas wines that everyone wanted and was on discount. So I just gave customer service numbers out with the name of the manager (who wasn't even bothered to help, get someone to help or do anything). Then I got a call from the regio manager telling me I was right about the order but wrong to handle the way I did. That manager disappeared from the world somehow never to be seen again, and there still is a drop of 20% of the regulars.

Great example of someone who knows it better than the actual motivated employee.

Got into a bit of an argument situation here, and was just trying to look up:

Is Triple Sec technically a type of Curacao? Or the other way around. Or are they exclusive types of Orange Liqueur?

Looking online at some misc pages it looks like Curacao was the original orange liqueur, and that even Cointreau at one point called themselves a a Curacao.

This leads me to call all Orange Liqueurs of this style "Curacao": like I'll call both Cointreau, cheap Triple Secs, and PF Dry Curacao "Curacao". But people have said this is wrong.

Anyone knowledgeable about this topic?

This may sound only half-topical (and my apologies to those who don't do alcohol), but I do think r/coffee is my best hope here.

I'm a coffee snob trying to make a good espresso martini, and so far the results have been disappointing. I think I need a new coffee liqueur, because the current one I've been using tastes like over-sweetened, burnt gas-station coffee.

I keep seeing the brand Mr. Black on YouTube when I look up coffee liqueurs or recipes for Espresso Martinis, but A) these are all bartenders, not baristas, and B) all of the top cocktail YouTubers were shipped free Mr. Black booze and merch by the company in what seems to have been a huge marketing push over the past year.

Since this is technically a liqueur, all the reviews I find online are from a bartender's perspective and don't really address how the "coffee" part tastes. I was hoping that James Hoffman had done a video about it, but he hasn't yet, that I can see. Maybe this is a yummy liqueur, but I just want to know -- does this taste like *good* coffee?

So i have bought a bottle of mr.black because it is so hard to get it here .. but then realized that i have no use for it ..:) may i ask for your favorite drinks using coffee liqueur, nothing too crazy. And since i have made both alton brown’s and morgenthaler’s eggnog, id love to have a good recipe for an eggnog white russian ..but the specs i can find online seems unbalanced so im wondering if anyone has a good spec for it :)

We had a wonderful time. Amazing destinations and crew. Feel free to ask me anything:)

If anybody is 429 FOL in curaçao I regret not buying a patch and coin a few years back. If anyone would be willing to send me a coin and patch, I have some moneys.

My fiancé and I want to go to sandals curaçao in august because I heard that curaçao is not in the hurricane belt! The prices are soooo expensive though! When do you guys recommend booking? Also, any other suggestions for something all inclusive and tropical for August? Open to anything and our budgets is around maximum 8k and we would like to go somewhere for 12 days

Trying to find creme de violette in the city. LCBO doesn't carry it. Where can I find this in Toronto?

In the course of Christmas, the subject of chocolate liqueurs came up. (apparently they do still exist) I recalled that there was a lad at school (1970's) who claimed he had made himself falling-down drunk by eating a whole box of them.

In my limited experience of them, I remember they did taste quite alcoholic, so could he have been telling the truth? Is it, or was it ever, possible to get drunk on chocolate liqueurs in the UK?

Hey guys, I booked a one way flight to curaçao from the states. I’m not sure I’m staying 1 week or 1 month, is that going to be a problem?

#Lastpass. Please update your List of ISO 3166 country codes. My country, Curaçao, is still not on the list.

My dad once had this orange liqueur bottle that looked like an orange and was covered in dimples (think golf ball) the base was whisky but I've searched everywhere online and can't seem to find what it's called. Not drambuie, grand Marnier or triple sec and the LC doesn't know either. Any ideas?

This scent / scent memory has been resonating with me strongly this winter season. The smell is clean birch with a little distilled sweetness and the hint of cold clear air. Anyone run across anything similar?

Limoncello and other citrus-cellos are pretty fantastic and not terribly hard or expensive to make. They just take a bit of time and a little skill.

Making Limoncello

Let's start with the basic recipe. Actually, let's start with what limoncello is.

Limoncello is an alcohol extraction of lemon zest essence combined with simple syrup. You soak lemon zest in alcohol, then add the simple syrup later.

Step 1 -

You'll need:

• 10 lemons
• 750 ml of 190 proof everclear or high proof vodka
• A big jar

Start with the lemons and use a sharp knife to cut the zest off. The really important part of making limoncello is that you don't include the white part along with the zest the white part is the pith. It's extremely bitter and will wreck the flavor of the limoncello. This process takes a while, and you might want to watch a show or hang out with someone who is also cutting the zest off of the lemons. If you have a prized extra sharp knife, now is the time to use it. If you have been neglecting your knives and need to sharpen them, maybe you should consider doing that first. If you've never had a sharp knife before, consider looking into getting one. They make cooking far more pleasurable.

Toss the zest into the jar, and when you've done all 10 lemons pour the everclear in.

Store the jar in a cool, dark place for two weeks. I've tried it for longer, but it doesn't really improve the flavor. In fact I think it might have made it a little more bitter. Two weeks is fine.

Step 2 -

Add simple syrup to the extraction.

Simple syrup is... simple to make. The basic recipe is a cup of water and a cup of white sugar, then heat it until it's dissolved. For this recipe I'd suggest doing two cups of water and sugar. Wait until it's cooled before adding to the alcohol extraction.

If you're using 190 proof everclear, I'd suggest doing a 50/50 mix of extraction and simple syrup. If you're using something lower proof, I'd suggest using a higher sugar to water ratio, and then using less syrup overall. This is a really great point to make this recipe your own. Some people like really sweet limoncello, while others don't like it too too sweet. I'd suggest adding the simple syrup up to a point, and then tasting to see if you think it needs more sweetness. Keep in mind the flavors will be powerful right now, and will balance out after sitting in the fridge for a few weeks. Don't balance sweet to bitter or strong flavors, balance sweet to the alcohol and lemony