Curaçao Liqueur
A homemade orange liqueur made with bitter orange oil, sugar candy, and high-proof spirits. This traditional recipe produces a strong, clear liqueur that improves with age.
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
- 1Bring water to a boil in a very clean pan. Add the dark brown sugar candy bit by bit, stirring until completely dissolved.
- 2Once the sugar candy is fully dissolved, increase the heat and bring the syrup to a rolling boil.
- 3Pour the hot syrup into a deep dish and allow it to cool completely to room temperature.
- 4In a separate container, dissolve 120 drops of oil of bitter orange in the high-proof spirits. Stir gently to combine.
- 5Once the syrup is completely cold, mix it with the alcohol and orange oil mixture. Stir thoroughly to combine.
- 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.
- 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.
