Renowned cocktail historian and longtime friend David Wondrich challenged Alexandre to recreate the fresh, citrusy and sweet (but not too sweet) flavor of that original delicacy. We love nothing more than doing liquid archeology, and many experiments later, in 2012 Ferrand Dry Curaçao was ready to revive countless classic cocktails and inspire new ones.

Of course, Maison Ferrand started as a cognac house, so it was natural to apply the same ancestral methods of distilling grape spirits, ageing and blending to the creation of our very own dry curaçao. We started by infusing Laraha bitter orange peels, from the Curaçao Islands in the Caribbean, in eau-de-vie , and then distilled it in our traditional Charentais copper stills.

To highlight the aromatics of these distinctive oranges, we applied the 19th century blending technique of vegetal infusion of ingredients like prune and walnut shell for several months in both unaged eau-de-vie and aged Ferrand Cognac. The final blend adds just the right amount of barrel-aged cane sugar, then matures in French oak for a few more months.

The happy result is an authentic and versatile dry liqueur, complex and rich, that adds a magic touch to both simple and sophisticated cocktails. Mixologists in bars all over the world swear by the distinctive taste of Ferrand Dry Curaçao and jumped at the chance to try our limited edition Yuzu Late Harvest. This special release features yuzu from Morocco, picked when particularly ripe for rich, candied notes that evoke the sweetness of late-harvest wines. The Original and Yuzu Late Harvest dry curaçao expressions don’t just amp up your cocktails, though – they’re also delicious neat or on ice.