January 15, 2015 – The Republic Steakhouse
1/4 oz. lemon juice
Dashes triple sec
Dashes blue curaçao
1 oz. vodka (or gin)
Shake first four ingredients with ice in a shaker. Strain into a Champagne flute and fill with Champagne.
Plymouth Navy Strength gin and Gruet white sparkling wine. What a surprise! I ordered this with a smirk; I had always relegated blue curaçao to weird party shots and clichéd tropical drinks. Now, it may not have made any difference at all in this drink, but the cocktail was good enough to ignore the color. Champagne/sparkling wine cocktails usually taste musty to me, but this one didn’t. It was herbal, but not bitter. I asked Sean to add an orange twist, and it made a huge difference. I might want to try this with Grand Marnier or Cointreau instead of the triple sec.
Curaçao 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. 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 all but inedible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange. The blue color, although sometimes orange is used, is achieved by adding of food colorant, most often E133 Brilliant Blue.
Bon salud (Papiamento)