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Curaçao I

Curaçao I from Erken 1914: 1¼ kg sugar is boiled with 8 dl water, strained and cooled, then about 1.3 l spirits and an essence of neroli, rose, almond and bitter-orange oils, pepper tincture and 40 g bitter-orange tincture are added; colored with caramel color and aged at least 8 days.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 623 (falt i det fri)

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About the dish

Erken's first curaçao recipe is written with the ordinary Norwegian names for the oils, in contrast to Curaçao II which is set out in pharmacist's language. The liqueur was to rest at least 8 days before use and could keep for years.

How to make it

  1. 1

    Boil the sugar syrup

    Melt the sugar in the water and let it boil for 3–4 minutes.

  2. 2

    Strain

    Strain the syrup through a cloth and let it stand until the next day, or at least until it is completely cold.

  3. 3

    Mix the essence

    Blend the oils, the pepper tincture and the bitter-orange tincture into an essence.

  4. 4

    Mix the liqueur

    Stir the spirits and essence blend into the cold sugar syrup, and color with caramel color.

  5. 5

    Aging

    Pour into bottles and let the liqueur rest at least 8 days before use. It will keep for years.

Changes from the original

OCR errors in the figures have been corrected (1¼ kg, 1¾ bottle). «fl.» has been interpreted as bottle (about 0.75 l) and given in liters in the ingredient list. Deciliter has been kept as a modern unit. The method has been split into steps.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 623) → 1949 (korrekturlest, s. 750)~40% av teksten endretfjernetlagt til
1¼ 1¾ kg. sukker 8 del. vand 1¾ vann 1½ fl. spiritus 3 draaper dråper neroliolje 1 draape dråpe rosenolje 1 draape dråpe mandelolje 3 draaper dråper pomeransolje 1 draape dråpe peppertinktur 40 gr. pomeranstinktur. Sukkeret smeltes i vandet vannet og koker 3—4 minutter. bringes til kokepunktet. Siles gjennem et klæde og staar står til næste dag, eller kun til det er ganske koldt; heri haves hes spiritus og den blandede essens. Sukkerfarve tilsættes. tilsettes. Bør ligge mindst minst 8 dage, dager før den brukes; kan holde sig aarevis. årevis.

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Frequently asked questions

How long must the liqueur rest before use?
At least 8 days. It will keep for years.
Why must the sugar syrup be cold before the spirits are added?
The recipe says the sugar syrup should stand until the next day, or at least until it is completely cold, before the spirits and essence are added. This keeps the alcohol and the volatile oils from evaporating.
Which essences give the flavor?
3 drops neroli oil, 1 drop rose oil, 1 drop almond oil, 3 drops bitter-orange oil, 1 drop pepper tincture and 40 g bitter-orange tincture. Bitter orange (pomerans) gives the curaçao character.
What is the caramel color used for?
It is added to give the liqueur color; the mixture of sugar syrup and spirits is otherwise clear.

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