There is an increasing interest in making spirits. A number of persons are developing quite an expertise. I know of some who grow their own hops and make their own beer and mead.
In the March 28th edition, the New York Times had a piece on a new brand of triple sec, handmade to vintage recipe. The brand is “Pierre Ferrand Dry Curacao Ancienne Methode”. I am advised by a reputable source – one Adam Steely of The Blue Talon, this is an exceptional French liquor producer. I had the chance to speak with Adam on Saturday and to see another favorite bar tender – Karen. Adam’s adventures have recently taken him to new pinnacle – Extraordinary Cupcakes!
What strikes me, I have for some time been curious as to what is the best triple sec, not the most expensive, to use for cocktails. Advice I have been given is that the greater the alcohol proof, the more flavor. So I am using Leroux 40% Triple Sec.
The Blue Talon Adam Steely pursued an exotic Luxardo brand of triple sec, “Luxardo ‘Triplum’ Triple Sec Orange Liqueur”. Luxardo is an Italian brand that distills a number of other exotic liqueurs and bitters.
Increasingly I learn that the ingredients do make a substantive difference in the cocktail. For instance I learned most recently with the use of home-made grenadine syrup.
TIP
When buying triple sec, look for a higher alcohol proof brand.
El Presidente Cocte’l from the La Floradita Bar of Havana, Cuba. A cocktail that will charm the lady.
¾ oz white vermouth – sweet
½ oz Curacao Red or triple sec with a splash of grenadine for color
1 ½ oz white rum
Garnish with Maraschino cherry and peel of an orange
Mix all ingredients with cracked ice, strain into a chilled cocktail glass. Recipe courtesy of the La Floradita Bar.
