Monin Blue Curacao Syrup
Monin Blue Curacao Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Originally, cocktails were designed as flavour combinations that would balance out the strong taste of alcohol with a sweetness that made them more palatable.
Blue Curacao may predate cocktails by some centuries, but it has become a firm favourite with those who appreciate the aromatic taste derived from the bitter laraha orange and the distinctive blue colour that makes it so instantly recognisable.
A drink that combines a deliciously fruity flavour with the deep blue that makes it look so glamorous is always going to be popular and Monin Blue Curacao Syrup brings both the flavour and the colour to a range of food and drink.
Blue Curacao a drink steeped in mystery
There is some dispute over the origins of curacao liqueur history records the fact that bitter Seville oranges were introduced to the island of Curacao, in the Lesser Antilles, in 1527, and the laraha is descended from these fruit, but there is some dispute over who first decided to distil a spirit from their peels.
The Lucas Bols distillery was founded in Amsterdam in 1575 and they claim that its founder and namesake had already created a liqueur flavoured with laraha. Bols had shares in both the West and East India companies so that he could guarantee a ready supply of the spices and flavourings he used for his drinks.
Once he discovered the aromatic nature of the laraha peel he began to ship the flavoured oil across the world to Amsterdam for use in the liqueur he developed, which bears a significant resemblance to modern curacao.
Bols was known for his love of alchemy and his enthusiasm for unusual additions to his drinks, which explains the surprising colour of the end product which was sold as Crème de Ciel which translates as cream of the sky in 1912.
There was, however, already a company in Curacao itself called Senior and Co, which had been producing a liqueur flavoured with the peel of the bitter oranges since 1896 and selling it in their pharmacy. This company still sells curacao to this day, produced in its distillery in Willemstad and it is the only one which still uses laraha fruit from the island of Curacao.
Tasting the difference
Back in the 18th century, the English were mixing sugar with their brandy to take the edge off the strong taste of the spirit. Since then, almost every possible combination of spirits, liqueurs, fruit juices and other mixers were tested to see if their flavours went together.
Blue curacao has featured in these cocktails whenever there has been a need for a fragrant fruity flavour and a dash of colour that simply cant be replicated with any other ingredient. Senior and Co distil their liqueur in a 120-year-old copper kettle, using alcohol derived from sugar cane along with dried peel and other spices to give it its distinctive flavour. Although the end product is naturally colourless, the traditional blue flavour is added at the end of the process.
Blue curacao has its place in a variety of different recipes and there are plenty of cocktails which make use of the brightly coloured liqueur for flavour and colour.
This fun drink is a decadently creamy concoction that looks like it has come straight from the set of one of the worlds favourite childrens shows.
You will need:
Pour the Baileys into a glass and then carefully pour the blue curacao on top of it. Doing this gently will help them to stay as two separate layers, with the curacao floating on top of the Baileys.
- 30ml of Baileys
- 30ml of Blue Curacao
- 60ml of whipping cream
- Cream charger
- Whipped cream dispenser
- Monin Blue Curacao syrup
Then, add a splash of Monin blue curacao syrup and the cream into a whipped cream dispenser, screw on a cream charger and shake thoroughly. Carefully squirt a layer of blue cream onto the top of the shot for a fun but indulgent drink.
Boozy Blue Lagoon Milkshake
Have you ever had a drink that felt more like a dessert? Or a dessert that you just wanted to suck up through a straw? This delicious alcoholic milkshake is the best of both worlds a creamy desert cocktail that looks incredible, tastes amazing and is perfect for sharing if youre feeling incredibly generous.
You will need:
Combine all the ingredients except the cream and curacao syrup in a blender and blend until they are combined. They should form a thick, smooth drink of milkshake consistency. Pour into a tall glass with space at the top for the homemade whipped cream.
- 60ml of peach juice
- 60ml of blue curacao liqueur
- 60ml of peach schnapps
- 60ml cream of coconut
- 2 scoops of vanilla ice cream
- 1 cup of ice
- 100ml of whipping cream
- cream charger
- Whipped cream dispenser
- 60ml of Monin Blue Curacao syrup
Add the blue curacao shot and cream to the canister of a whipped cream dispenser and screw the lid on firmly. Screw on a cream charger and shake well to combine. Squirt the topping onto the top of the drink. Why not also add sprinkles to glam up the dessert?
Blue curacao may be known for its unusual colour, but it has remained popular because the delicious flavour has become a staple ingredient of a range of drinks and when added to homemade whipped cream made in a dispenser, you can make a delicious and beautiful topping for a range of drinks.