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Curaçao[1] (/ ˈkjʊərəsaʊ, - soʊ / KURE-əss-ow, -oh, Dutch: [kyraːˈsʌu] ⓘ) is a liqueur flavored with the dried peel of the bitter orange variety laraha, a citrus fruit grown on the Caribbean island of Curaçao. Curaçao can be sold in numerous forms, though the most common are the orange-hued dry curaçao and blue curaçao ...
Lemonade margarita (tequila blanco, Cointreau, and either frozen lemonade from concentrate or a naturally sweetened lemonade made of lemon juice, maple syrup or agave, and water) [53][54] Lemonade rum punch (coconut rum, dark rum, pineapple juice, lemonade) [55] Long Island iced tea. IBA.
The Martinique molasses rum used by Trader Vic was not a Rhum Agricole but a type of "rummy" from molasses. † Mai Tai recipe at International Bartenders Association. The Mai Tai (/ ˈmaɪ ˈtaɪ / MYE TYE) is a cocktail made of rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture.
DeGroff: Curaçao is "a liqueur first made by the Bols distillery in Holland from small bitter Curaçao oranges; now made in many countries, it comes in white, orange, and blue—the color being the only difference." Grand Marnier is "the mother of all curaçao... a blend of curaçao and Cognac."
Curaçao: Curaçao liqueur is traditionally made with the dried peels of the Laraha, which is a bitter orange native to Curaçao. [14] The liqueur is distilled along with sweet fragrant oils, derived from the dried Laraha peels. Following distillation blue or orange colors are added for an exotic appearance. [15] Chile: Pisco sour, Piscola
Parfait d'amour (pronounced [paʁfe d‿amuːʁ]), or parfait amour, [1] is a liqueur. It is often used in cocktails primarily for its purple colour, [citation needed] and is generally created from a curaçao liqueur base. There are several versions of parfait d'amour. The House of Lucas Bols in the Netherlands claims to have originated the ...
Crêpes Suzette. Crêpes Suzette (pronounced [kʁɛp syzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside. [1]
99 Berries. Chambord (raspberry) Crème de cassis (blackcurrant) Guavaberry. Hideous (raspberries, other berries and citrus fruits) Lakka (cloudberry) Lillehammer (lingonberry) Mirto (Sardinian traditional bitterish liqueur made with myrtle, used as digestive drink at the end of meals) Murtado (ugniberry)
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