Monin Orange Triple Sec Curacao Syrup
Monin Orange Triple Sec 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.
The history of curaçao is hotly contested some claim that it was originally produced in Amsterdam by Lucas Bols after he discovered that, despite the bitter flavour of the laraha orange, the peels could be used to make a deliciously aromatic flavouring for his drinks. What isnt in doubt, however, is that it was inspired by the island of Curaçao in the Lesser Antilles, 40 miles north of the Argentinian coast. There is a company on the island who are still making this distinctive liqueur, continuing a tradition that was established in 1896 when they started selling curaçao through their pharmacy as a health tonic.
Curaçao why blue and orange?
There are lots of different types of curaçao, but the most popular are distinguished by their colours - blue and orange. Many people wonder what the difference is between the two and the answer is that it really is just the colour. The actual process of producing curaçao results in a colourless liqueur to which the colour is added to make it look more appealing and give it an exotic appearance.
It is believed that Lucas Bols may have been the first to create blue curaçao. He became aware of the delicious taste of the laraha orange when the island of curaçao was under the control of the Dutch West Indies Company, who supplied his famous distillery with the spices he used in his range of distilled drinks. His love of concoting new recipes made him the perfect person to take over the family distillery in the late 17th century, and by 1820, there were over 300 varieties of liqueurs, gins, bitters and elixirs being produced.
Bols was known for his theatrical approach to making drinks he loved to add a touch of magic and drama to his creations, and the idea of adding a blue colouring was one which he came up with in order to really set his drink apart from any others. However, given that the main flavour of curaçao is derived from orange peel, the orange version of this delicious drink is sometimes considered its purest form, with fans extolling the virtue of a drink designed to be tasted rather than just seen.
The process of making curaçao has barely changed over the last few centuries, particularly amongst the companies which have been making it for generations. The laraha peel is dried before going into the still and it is this process which allows the fragrant oil to permeate the liquid. The peel is then soaked in a still with water before adding more spices and the alcohol, which is traditionally derived from sugar cane.
The resulting liqueur has a noticeably orangey smell and taste, with some more bitter than others, although there are other flavours added to some curaçaos including chocolate, rum and raisin, and coffee, and adding a shot to a whipped cream dispenser is the perfect way to enhance the taste of anything from a slice of cheesecake to a cup of coffee.
Curaçao around the world
While Lucas Bols has certainly made his mark with the striking blue colour of the curaçao made in their Dutch distillery, orange curaçao is more likely to come from the island itself. Operating out of a Dutch colonial mansion that has housed the islands curaçao distillers since 1896, there are only five members of staff currently working to produce the traditional version of this internationally renowned drink.
The current production manager is one of them and, as a trained chemist, he works with the master distiller to ensure that the traditions that have made this drink an international phenomenon are protected and that the quality of the drinks produced is consistently excellent.
This is partly achieved by the fact that the distillery is still supplied almost exclusively by a single familys laraha orange output. It was over a hundred years ago that the natives of Curaçao discovered that the Valencia oranges grown in the dry climate of the Caribbean were much more bitter than they were when grown in Spain. Although there are no records detailing who it was that realised that the dried peels could be used to distil a delicious drink, there is evidence that the Kostor family who still live on the island have been supplying oranges to the distillery for over 115 years.
Curaçao surprisingly versatile
Curaçao features in a number of different drinks found on cocktail menus in countries around the world and the fruity but slightly bitter flavour is the perfect complement to a variety of flavours. This recipe is ideal for those who like long, fruity drinks.
An extra dimension of flavour is added by fresh, orange curacao flavoured whipped cream, which you can make at home with a whipped cream dispenser and cream chargers.
Boozy Orange Smoothie
You will need:
30ml of black raspberry liqueur
30ml of melon liqueur
30ml orange curaçao plus a little extra for decoration
2 scoops of ice cream
50ml of cream
Whipped cream dispenser
20ml of orange curaçao syrup
Maraschino cherries to decorate (optional)
Combine the liqueurs and ice cream in a blender and pulse until smooth, then serve over ice in a tall glass. To make the whipped cream, add the orange curaçao syrup and fresh cream to a whipped cream dispenser. Screw on a whipped cream charger and shake the canister thoroughly to combine the ingredients. Squirt a generous swirl on top of the drink and garnish with a maraschino cherry or a drizzle of orange curaçao.
This delicious drink is a bit of a departure from traditional curaçao-based drinks. The fruity liqueurs combined with the ice cream make this a tasty treat for anyone with a sweet tooth and using a whipped cream dispenser for the curaçao-flavoured topping gives it a light yet decadent feel.