Pierre Ferrand Dry Curaçao Orange Wine lengthy finish

lengthy finish

guava leaves

François Hannibal d'Estrées presented a recipe for an 'elixir of life' to the Carthusian monks

we’ll taste a selection of commercial and house-made non-alcoholic products that we use behind the bar to create satisfying cocktails inspired by their alcoholic counterparts

An aromatised wine from Italy's Piedmont district made with Barbera and flavoured with various botanicals

Pierre Ferrand Dry Curaçao Orange Wine lengthy finishCreamy vanilla orange marzipan aromas dominate. On the palate: bright, rich, silky sweet, lightly bitter orange followed by a dry, spicy finish. This liqueur is based on a 19th century recipe and was made in consultation with cocktail historian David Wondrich. It brings depth and complexity to cocktail recipes that call for triple sec or Curaao. Botanical infusions, including that of curaao orange peels, are blended with brandy and Ferrand Cognac and