Pierre Ferrand - Dry Curaçao Recipe
Make Pierre Ferrand - Dry Curaçao Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
- 2
Add Spices
Add the whole vanilla bean, coriander seeds, whole nutmeg, star anise, and cloves into the jar with the cognac and orange peel.
- 3
Finalizing the Liqueur
- 4
Prepare the Syrup
After 2 weeks, prepare a simple syrup by combining the sugar and water in a saucepan. Heat over medium heat until the sugar is completely dissolved. Allow to cool.
- 5
Strain the Infusion
Once the steeping period is complete, strain the cognac mixture through a fine mesh strainer into a clean bottle, discarding the solids.
- 6
Combine Syrup and Infusion
Mix the cooled simple syrup into the strained cognac infusion. Adjust sweetness to taste.
Storage
- 7
Bottle and Store
Transfer the finished Dry Curaçao into a clean, sterilized bottle. Seal tightly and store in the refrigerator or a cool, dark place.
