English Curaçao

1862
1888

Digestif

Source: The Bartender's Guide: How To Mix Drinks page: 73

6 ounce orange

Ingredient: orange

What it is: Fruit

Fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange.

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very think orange peel

1 pint whiskey

Ingredient: whiskey

What it is: Whiskey

Broad category of alcoholic beverages that are distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn (maize). Most whiskies are aged in wooden casks (generally oak), the exception being some corn whiskeys.

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1 pint simple syrup

Ingredient: simple syrup

Also Known As: sugar syrup What it is: Syrup

Simple 1:1 or 2:1 ratio of sugar and water, boiled then cooled. Used an efficient substitute when drinks call for dissolving sugar; has the added benefit of not diluting the drink. Better flavor comes from using raw cane sugar even though it makes darker syrup than very refined white sugar.

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clarified

1 dram alum

Ingredient: alum

Also Known As: alum powder What it is: Additive

Water soluble compound with an astringent, acid and sweetish taste. Alum powder, found in the spice section of many grocery stores, may be used in pickling recipes as a preservative to maintain fruit and vegetable crispness. Alum is used as the acidic component of some commercial baking powders.

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powdered

1 dram potassium carbonate

Ingredient: potassium carbonate

What it is: Additive

A white salt, soluble in water (insoluble in alcohol), which forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. Potassium carbonate is sometimes used as a buffering agent in the production of mead or wine.

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Cut away the peel of oranges very thin, until you have obtained half a dozen ounces of it; put these into a quart bottle, and then pour in a pint of genuine whiskey. Cork the bottle down tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fill the bottle with clarified syrup, shake it well with the spirit, and let it remain for three days. Pour a teacupful of the liqueur into a mortar, and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash; pour this, when well mixed, into the bottle, shake it well, and in a week you will find the Curaçoa perfectly transparent, and equal in flavor to that imported from Malines, or any other place in the universe.