Pierre Ferrand Dry Curaçao book cacao and dried fruit

cacao and dried fruit

coffee and dark chocolate over a little vanilla

deep stirring tin with a decorative diamond-cut finish and two walls of steel that trap an insulating air pocket to keep drinks cold as you stir

infused with a Caribbean mix of cinnamon

Pierre Ferrand Dry Curaçao book cacao and dried fruitA dry curaao from Alexandre Gabriel of Cognac Ferrand, revived from an old recipe with curaao and sweet oranges alongside vanilla, prunes and lemon peel, and kept low in sugar. Beautifully balanced rather than cloying, showing zesty orange and vanilla over a rosewater floral note and delicate cinnamon and black pepper spice. A staple in a Mai Tai, Sidecar or Improved Whiskey Cocktail. For a world of ways to enjoy it, tap 'Cocktails with this