Homemade Blue Curaçao

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Homemade Blue Curaçao /recipes/housemade-blue-curacao
Homemade Blue Curaçao

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  • naterpotater posted 6 months ago

    I just discovered the recipe and the comments here, so please pardon the extremely tardy response. I have a solution for anyone who wants the orange infusion without imparting the color from zesting the oranges, or the need to filter out color. You will need a large jar (big enough to hold all of the liquid and still be half empty), with a lid that has a very good seal, and some cheesecloth. You can make an infusion by suspending whole oranges above the alcohol in the jar. I use a gallon size Ball jar for my infusions. Use organic oranges, or if not, ensure that they are cleaned extremely well. Leave the oranges whole and uncut. Fill the jar halfway with your alcohol. This recipe calls for Barr Hill gin, which is already very sweet but also only 90 proof. I recommend using a vodka that is 100 proof or higher for this style of infusion (more on that in a moment). Once the alcohol is in the jar, use the cheesecloth to suspend the oranges above the alcohol, and seal the jar. Depending on the size of your jar, and the size of your oranges, it may only take a few. Once the oranges are hanging above the alcohol and the jar is tightly sealed, let it sit for 3-4 weeks. What happens inside the jar is that the alcohol vapors extract the flavor from the zest of the oranges. You will see drops of the oils going into the alcohol as it works its magic. The alcohol will have a very slight color imparted into it, but nothing like you would get if you added zest to it. The flavor imparted is out of this world. I saw this style of infusion being used to make limoncello at a bar in Austin, TX and thought to myself, if they can do it with lemons and vodka, why can't I do it with gin and limes? Or rye whiskey and seville oranges? Or gin and yuzu? Any high proof alcohol and any citrus will work. The reason for the high proof (100 or higher - navy strength gin works extremely well) is that it produces more vapor in the jar. I also recommend making sure you only have one layer of cheesecloth in the jar. If you double up the layer more of the oils will be absorbed into the cloth and not imparted into the alcohol. However, this style of infusion should work to ensure that you can get that amazing orange flavor with only a scant amount of color, allowing the blue food coloring to do its work.

  • ivana tinkle posted 2 years ago

    @jonniepop I have also heard that moonshiners filter through activated charcoal to make the product clear. Don't know how that would affect taste of curacao though...

  • ivana tinkle posted 2 years ago

    @jonniepop Yes, I see your dilemma. We are pretty spoiled here in California with being able to get fruit anytime. So now you have me wondering and experimenting! I had a bottle of peach brew that was orange and I ran it through a coffee filter. On just the first time it was significantly lighter! The paper really absorbed the color. I'm sure a few more times through and it would become clearer (I'm just not that patient). Let me know if it works or if you wait til next winter I can send you some green oranges ;)

  • johnniepop posted 2 years ago

    @ivana tinkle Yes, it normally colours the spirit in orange. The point of this recipe still is to make a blue curacao, and after making few orange ones I'd like successfully make one of the blue type.
    I wonder if they use some type of filtering in order to remove the orange colourants. Unless the the orange oils themselves bring the colour. But in that case in the colourless triple sec (Cointreau, etc.) there wouldn't be any (or at least some) of the oils. So I'm betting on some specific filters that help removing the colour and then it's easy.
    In my country all of the oranges are imported, so I don't have a way to get greener ones - all are ripe on the market. Moreover for my liqueurs I'm always picking (possibly) the ones with the most shiny (hence richer in oils) and not too soft peel.
    Cheers!

  • ivana tinkle posted 2 years ago

    @jonniepop Mine turned out a beautiful orange so I didn't bother to add color. I wonder if you used oranges that were not so ripe, kind of get them between the green and orange stage, you might have more success with the color?

  • johnniepop posted 2 years ago

    I have a question. From my humble experience with oranges and spices infusions (four batches of tweaked curacaos, and several other types of spice infused spirits) I'm under the impression that you can't get a transparent colour. It always turns to some shade of yellowish-orange. Hence adding a blue food colouring can only take you to some beautiful shade of green. Green, but never that fine sapphire blue. So, what gives - what am I missing?

  • ivana tinkle posted 2 years ago

    This is so yummy! Sadly, I only made half a batch. The only "difficult" part was waiting 21 days to drink it :)


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