Curaçao (liqueur): Difference between revisions
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A non-native plant similar to an [[orange (fruit)|orange]], the laraha developed from the sweet [[Valencia orange]] transplanted by [[Spanish colonization of the Americas|Spanish explorers]] in 1527.<ref>{{cite book | first = Alan Fredric | last = Benjamin | year = 2002 | title = Jews of the Dutch Caribbean | p=47 | publisher = Routledge | isbn = 0-415-27439-7}}</ref> The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small, bitter fruit of the trees. Although the bitter flesh of the laraha is hardly edible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange.<ref>{{cite web|url=http://www.food.com/library/curacao-432|title=Curacao|date=17 August 1999|work=food.com}}</ref> |
A non-native plant similar to an [[orange (fruit)|orange]], the laraha developed from the sweet [[Valencia orange]] transplanted by [[Spanish colonization of the Americas|Spanish explorers]] in 1527.<ref>{{cite book | first = Alan Fredric | last = Benjamin | year = 2002 | title = Jews of the Dutch Caribbean | p=47 | publisher = Routledge | isbn = 0-415-27439-7}}</ref> The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small, bitter fruit of the trees. Although the bitter flesh of the laraha is hardly edible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange.<ref>{{cite web|url=http://www.food.com/library/curacao-432|title=Curacao|date=17 August 1999|work=food.com}}</ref> |
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To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added. The liqueur has an orange-like flavor with varying degrees of bitterness. It is naturally colorless, but is often given artificial coloring, most commonly blue or orange, which confers an exotic appearance to [[cocktail]]s and other mixed drinks. Blue color is achieved by adding a food colorant, most often [[Brilliant Blue FCF|E133 Brilliant Blue]].<ref>{{cite web| |
To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added. The liqueur has an orange-like flavor with varying degrees of bitterness. It is naturally colorless, but is often given artificial coloring, most commonly blue or orange, which confers an exotic appearance to [[cocktail]]s and other mixed drinks. Blue color is achieved by adding a food colorant, most often [[Brilliant Blue FCF|E133 Brilliant Blue]].<ref>{{cite web|url=http://www.kiraso.cz/en/Curacao_liqueur |title=Webpage about Curacao Liqueur and Triple secs |accessdate=2012-01-01 |deadurl=yes |archiveurl=https://web.archive.org/web/20130529133844/http://www.kiraso.cz/en/Curacao_liqueur |archivedate=May 29, 2013 }}</ref> |
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Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin. |
Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin. |
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Revision as of 11:27, 1 April 2016
 A bottle of Blue Curaçao | |
| Type | Liqueur |
|---|---|
| Manufacturer | (various) |
| Country of origin | Curaçao |
| Introduced | 19th century |
| Alcohol by volume | 15–40% |
| Color | colorless, but often artificially colored blue. |
| Flavor | laraha (bitter and sweet orange) |
Curaçao (/ˈkjʊərəsaʊ/ KYUR-uh-sao) is a liqueur flavored with the dried peel of the laraha citrus fruit, grown on the island of Curaçao.
A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers in 1527.[1] The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small, bitter fruit of the trees. Although the bitter flesh of the laraha is hardly edible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange.[2]
To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added. The liqueur has an orange-like flavor with varying degrees of bitterness. It is naturally colorless, but is often given artificial coloring, most commonly blue or orange, which confers an exotic appearance to cocktails and other mixed drinks. Blue color is achieved by adding a food colorant, most often E133 Brilliant Blue.[3]
Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin.
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Landhuis Chobolobo, where the liqueur was first made -
A glass of Blue Curaçao liqueur
See also
References
- ^ Benjamin, Alan Fredric (2002). Jews of the Dutch Caribbean. Routledge. p. 47. ISBN 0-415-27439-7.
- ^ "Curacao". food.com. 17 August 1999.
- ^ "Webpage about Curacao Liqueur and Triple secs". Archived from the original on May 29, 2013. Retrieved 2012-01-01.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)
External links
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