Renfield@lemmy.ml to Today I Learned@lemmy.worldEnglish · 1 day agoTIL Blue curaçao is a colourless liqueur – the blue is just food colouringen.wikipedia.orgexternal-linkmessage-square15fedilinkarrow-up190arrow-down12
arrow-up188arrow-down1external-linkTIL Blue curaçao is a colourless liqueur – the blue is just food colouringen.wikipedia.orgRenfield@lemmy.ml to Today I Learned@lemmy.worldEnglish · 1 day agomessage-square15fedilink
minus-squareInfynis@midwest.sociallinkfedilinkEnglisharrow-up6·1 day agoWhat you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
minus-squareCort@lemmy.worldlinkfedilinkEnglisharrow-up2·23 hours agoCointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
minus-squareInfynis@midwest.sociallinkfedilinkEnglisharrow-up4·23 hours agoI prefer sweetening separately, because it allows you to control the sweetness more
minus-square21Cabbage@lemmynsfw.comlinkfedilinkEnglisharrow-up2·1 day agoAnd is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
minus-squareInfynis@midwest.sociallinkfedilinkEnglisharrow-up4·edit-21 day agoAlways sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously
What you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
Cointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
I prefer sweetening separately, because it allows you to control the sweetness more
And is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
Always sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously