Historical Development

Developed in collaboration between Alexandre Gabriel and cocktail historian David Wondrich, this spirit revives a 19th-century style of orange liqueur. The recipe is based on extensive research into historical curaçao production methods and formulas, particularly those from the 1800s when orange liqueurs were drier and more complex than modern versions.

Production Method

Created using bitter Curaçao orange peels from the Caribbean, which are dried and macerated in neutral spirit. The mixture is then blended with cognac and additional botanicals including prunes, vanilla, and warm spices. The base cognac is aged in French oak barrels, adding depth and complexity to the final product.

Tasting Profile

Complex and sophisticated with pronounced bitter orange notes balanced by warm spices and subtle vanilla. The cognac base provides depth with notes of dried fruit and oak. Less sweet than modern orange liqueurs, with a dry finish featuring hints of bitter herbs and exotic spices. The texture is rich but not syrupy.

Applications

Its authentic 19th-century profile makes it ideal for classic cocktails like the Mai Tai, White Lady, and Sidecar. The drier style and cognac base add complexity to modern interpretations of traditional recipes. Can be enjoyed neat as a digestif or used in culinary applications where its balanced sweetness and complex orange notes enhance desserts and sauces.