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Curaçao II

Curaçao II from Erken 1914: a sugar syrup of 1 kg sugar and 1 l water is brought to a boil, strained and cooled, then 1 l spirits and 15 g of an essence blend with neroli oil, rose oil, bitter almond oil, capsicum and bitter-orange tinctures are added; colored with caramel color.

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

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About the dish

Curaçao was one of the most popular homemade liqueurs in bourgeois homes. Erken gives two recipes; this one is based on a pharmacist's blend of essential oils and tinctures, given with Latin drug names and gtt. (drops). The 15 grams mentioned are of the ready-mixed essence from the list, not of each individual ingredient.

How to make it

  1. 1

    Mix the essence

    Blend the neroli oil, rose oil, bitter almond oil, capsicum tincture and bitter-orange tincture into an essence. Of this, 15 g is to be used.

  2. 2

    Boil the sugar syrup

    Bring the water and sugar quickly to a boil over high heat.

  3. 3

    Strain and cool

    Strain the syrup through a cloth and let it get completely cold.

  4. 4

    Add spirits and essence

    Stir in the spirits and 15 g of the essence blend. Color with caramel color as desired.

  5. 5

    Bottle

    Pour the liqueur into bottles and cork them.

Changes from the original

The Latin drug names are kept in the transcription but translated in the ingredient list (neroli oil, rose oil, bitter almond oil, capsicum tincture, bitter-orange tincture). The amount of bitter almond oil is missing in the source and has been set to null with a note. «gtt.» has been changed to drops.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 623) → 1949 (korrekturlest, s. 750)~34% av teksten endretfjernetlagt til
1 kg. sukker (crushed) 1 ½ l. vand vann 1 l. spiritus aetherol neroli gtt. 3 aetherol rosarum gtt. 1 aetherol amygd. amar gtt. ½ tinct. capsici copsici gtt. 8 tinct. auranti gr. 37,00 37.00 sukkerkulør. Vand Vann og sukker gives gis et raskt opkok over sterk ild, varme, siles gjennem et klæde, avkjøles, og naar når det er ganske koldt, tilsættes tilsettes spiritusen samt 15 gr. av ovenstaaende recept. ovenstående resept. Sukkerkulør efter behag. — Haves paa Hes på flasker, korkes.

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Frequently asked questions

How is the sugar syrup made in this curaçao recipe?
1 kg crushed sugar and 1 liter water are quickly brought to a boil over high heat, strained through a cloth and cooled completely before the spirits are added.
Why must the syrup be completely cold before the spirits are mixed in?
The 1914 recipe explicitly says the spirits (1 liter) are added only when the syrup is quite cold – heat would make the alcohol and the volatile essential oils evaporate.
What does the aroma blend consist of, and how much is used?
It is a pharmacist's recipe with neroli oil (3 drops), rose oil (1 drop), bitter almond oil, capsicum tincture (8 drops) and orange tincture (37 grams). Of this finished blend, 15 grams is used in the liqueur.
How is the liqueur colored and stored?
It is colored with caramel color to taste, poured into bottles and corked.

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