About Pierre Ferrand Dry Curaçao


A True Classic Liqueur

Classic cocktails demand classic liqueurs and no liqueur is more classical than the Pierre Ferrand Dry Orange Curaçao. Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – thee separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac. The result is a rich, complex and balanced liqueur that will bring new sophistication to your Punches, Slings, Fizzes and, of course Cocktails. It is also delicious straight up or on ice.


Pierre Ferrand Dry Curacao

Aromas of orange blossoms combined with candied orange zest as well as toasted wood notes reminiscent of aged Cognac.

– Paul Pacults Spirit Journal 2013

– Berlin Bar Show


Mai Tai


  • 30 ml Rum Plantation Grande Reserve 5 year (Barbados)
  • 30 ml Rum Plantation Jamaica Vintage 2000
  • 13 ml Squeezed Lime Juice
  • 15 ml de Pierre Ferrand Dry Curacao
  • 7.5 ml sugar syrup
  • 7.5 ml Orgeat syrup


  • Place all the ingredients into a shaker with ice
  • Shake and filter into a filled whiskey glass of crushed ice
  • Garnish with a fresh mint, lime wheel and an orchid (if you have one)

Curaçao Frappé


  • Pierre Ferrand Dry Curaçao
  • A lot Ice


  • Crush a bit of the ice into a crushed powder
  • Place the crushed ice into a tulip glass
  • Fill the glass with Pierre Ferrand Dry Curaçao
  • Leave it to stand until ice forms on the outside and serve

Four More Years


  • 45 ml Gin Old Tom
  • 15 ml Dry Curaçao Pierre Ferrand
  • 30 ml Fresh lemon juice
  • 30 ml Sugar syrup
  • 30 ml Vermouth extra-dry
  • 3 drops of Peychaud’s bitters
  • A bit of egg white


  • Place all the ingredients and bitters into a shaker, and shake gently
  • fill shaker with ice and shake vigorously
  • Serve in a large coupe glass/li>
  • Garnish with Sencha tea.