Curaçao Liqueur

Ingredients

• 4 cups Water (1 quart)
• 1 pound Dark brown sugar candy, broken into small pieces (Can substitute with dark brown sugar or rock candy)
• 120 drops Oil of bitter orange (essential oil) (Use food-grade essential oil only; do not exceed this amount as it can be toxic in excess)
• 4 cups High-proof neutral spirits (1 quart; use 190-proof grain alcohol or vodka (62 degrees overproof means approximately 190 proof or 95% alcohol))

Instructions

1. 1Bring water to a boil in a very clean pan. Add the dark brown sugar candy bit by bit, stirring until completely dissolved.
2. 2Once the sugar candy is fully dissolved, increase the heat and bring the syrup to a rolling boil.
3. 3Pour the hot syrup into a deep dish and allow it to cool completely to room temperature.
4. 4In a separate container, dissolve 120 drops of oil of bitter orange in the high-proof spirits. Stir gently to combine.
5. 5Once the syrup is completely cold, mix it with the alcohol and orange oil mixture. Stir thoroughly to combine.
6. 6Filter the liqueur through coffee filters or cheesecloth multiple times until it achieves a clear, bright color. This may take several passes and considerable time due to the opacity caused by the essential oils.
7. 7Pour the filtered liqueur into clean, sterilized bottles and seal tightly. Store in a cool, dark place. The liqueur will improve with age and can be kept for years.