Blue Curacao is an orange zest-based liqueur with spices. Often used to make cocktails. Known for its characteristic blue color, which resembles the color of water off the coast of the island of Curaçao. We will consider the recipe and cooking technology that successfully imitates the original liquor.
Real Blue Curaçao is made from the rind of larahi, a bitter orange variety that grows only in the Caribbean. It has been experimentally established that a similar effect in terms of taste and aroma can be achieved by mixing the zest of an ordinary orange and grapefruit in equal proportions. Store-bought vodka, alcohol diluted with water or well-purified moonshine (any distillate) without the smell of fuselage are suitable as an alcohol base.
Ingredients:
- vodka (alcohol 40-45%, moonshine) – 0,5 liters;
- dried orange and grapefruit zest (in equal parts) – 30 grams;
- nutmeg – 7 gram;
- cloves – 1 bud;
- cinnamon (ground) – 1 gram;
- sugar – 100 gram;
- water – 100 ml;
- blue food coloring – 0,5 grams (approximately).
Even industrial liquor manufacturers use food coloring, however, instead of synthetic ones, natural colorants based on anthocyanins, natural pigment substances in some flowers and berries, such as elderberry, are used in expensive drinks.
Blue Curacao Recipe
1. If there is no pre-prepared or purchased dried zest, 5 days before mixing the ingredients, scald the orange and grapefruit with boiling water, rinse in running water and wipe dry to remove the remnants of the preservative. Then, with a knife or a vegetable peeler, carefully remove the zest – the upper part of the peel without white pulp. Put the resulting peel in the sun in an even layer and wait for it to dry.
2. Put dry zest, nutmeg, cinnamon and cloves in a jar for infusion, pour in the alcohol base, mix, seal tightly.
3. Infuse for 14 days in a dark place at room temperature, shake once a day.
4. Strain the finished infusion through several layers of gauze, then filter through cotton wool to get rid of cinnamon residues.
According to the classic Blue Curacao recipe, the tincture is distilled – diluted with water to 18-20% and distilled on a moonshine still without cutting off the “heads”, distillation is completed when the strength in the stream drops below 40%. The zest can be placed in a steamer for a richer flavor. However, you can do without distillation, there will be no significant difference in taste.
5. Prepare sugar syrup: mix water and sugar in a saucepan, bring to a boil, reduce the heating power to a minimum, boil for 3-5 minutes, removing the foam. The syrup is ready when the foam no longer stands out. Remove the saucepan from the stove and cool the contents to room temperature.
6. Mix the resulting tincture (without distillation) or distillate with cold sugar syrup. Add blue food coloring to make the liqueur bluish. The amount of dye depends on the desired color saturation of the drink. You can start with a dosage of 0,25 grams per 0,5 liters, and gradually increase the amount of dye if the liquor is not blue enough.
7. Ready-made homemade Blue Curacao bottled for storage. Close hermetically. Leave for 3-5 days in the refrigerator to stabilize the taste. Serve well chilled.
Shelf life if stored away from direct sunlight – up to 2 years, fortress – 24-25%. The best Blue Curacao cocktails (homemade liquor works too).
