Curaçao

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 18 (falt i det fri)

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1
Boil the sugar syrup
Dissolve the sugar in the water and boil for 3-4 minutes. Strain through a cloth and leave until the next day, or at least until completely cold.
2
Mix
Add the spirit and the mixed essences. Add caramel colouring.
3
Let mature
Should be left for at least 8 days before use. Can keep for years.
4
Caramel colouring
Make the caramel colouring from 1/4 kg sugar and 1/4 l water. Brown the sugar in a pan, thin with the water and boil down for a few minutes. Keep in a bottle.

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