English Curaçoa

1862
1888

Digestif

Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 100

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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peels

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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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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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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Place the orange peel in a bottle, which will hold a quart with the whiskey; cork tightly and let the contents remain for 10 to 12 days, shaking the bottle frequently. Then strain out the peel, add the syrup; shake well, and let it stand for 3 days. Take out a tea-cupful into a mortar, and beat up with the alum and potash; when well mixed, pour it back into the bottle, and let it remain for a week. The Curacoa will then be perfectly clear and equal in flavor to the best imported article.