In the April '04 issue of Saveur you'll find a nice little article about single barrel and high-end bourbons (with a tasting guide), plus another about the island of Curaçao in the Netherlands Antilles, which lends its name to the orange-flavored liqueur also known as triple sec (Cointreau being perhaps the best, and certainly the most expensive, example). Curaçao suffers in reputation a bit from many brands being cloyingly oversweet, but now the island has its own line of liqueur. "Senior & Company is the only producer making curaçao from real Curaçao-grown [bitter] orange peels, and its version of the liqueur is now available in the United States for the first time."
Dale DeGroff provided the editors with a recipe suggestion for showing off this liqueur, a mid-20th Century concoction named after the grandsire of the famous racehorse Seabiscuit. Looks like it has a nice balance, and I'll give it a go soon.
Man O'WarSenior & Co.'s line of curaçaos appear to come in a rainbow of colors, including orange, red, green and two shades of the ubiquitous blue. There's also apparently a really nummy-looking chocolate curaçao as well. For more information, visit their distributor, Preiss Imports.
1-1/2 ounces Wild Turkey 101 Bourbon whiskey.
1 ounce orange curaçao.
1/2 ounce sweet vermouth.
1/2 ounce fresh lemon juice.
1 orange slice.
1 lemon slice.
Place the orange and lemon slices in a cocktail shaker and add cracked ice to fill. Add the other ingredients and shake vigorously for at least 10 seconds, until very cold. Add a couple of ice cubes to a cocktail glass, and strain the drink into the glass. Garnish with a cherry and a fresh orange slice.
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Chuck Taggart email chef (at) gumbopages (dot) com