A Guide to Orange Liqueurs: Triple Sec, Curacao, Cointreau?
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- Äas pĆidĂĄn 15. 06. 2024
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Today we answer the age-old question, what is the difference between curaco and triple sec and which ones can you substitute for what? The answer might not be what you think, but you will get one. We dive into all the different Orange Liqueurs and their history and leave no Orange unturned.
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00:00 Leandro McKinnon
00:04 What is this video about?
00:24 How do I sub it?
00:36 Chop! Adding in this ad right here
01:42 It's a coupon code!
01:48 Back at it, what is the difference?
02:40 Cointreau
03:18 It's Triple-Sec, what does that mean?
03:40 Tasting Cointreau
04:42 Combier
05:21 Tasting Combier
05:49 Royal Combier
06:33 Tasting Royal Combier
06:58 Can I sub it for anything?
07:07 Triple-Sec
07:40 Curacao
07:52 Larhara Orange
08:11 The History
08:38 Senior & Co
09:00 Don't get it
09:41 What do I use the most?
10:00 Real Larhara Oranges?
10:23 Grand Marnier
10:38 The History
10:54 Tasting Grand Marnier
11:52 Clement Creole Shrubb
12:13 Tasting Clement Creole Shrubb
12:59 The Summary
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Itâs COM - BEEE - YAYY. Youâre saying combiĂ©reâŠ
I would like more of this type of content, even better put together in a youtube playlist for "learn about the ingredients".
Oh yeah. This video is gonna dictate what I'm looking for, so I can skip some and try others
Yes, you neglected to mention mandarin napoleon liqueur
@@alexkoronec4326 pretty good?
I second this!!
Professional bartender of 3 years here. I've learned so much about the craft from your channel and videos like this are a big reason why. Thank you (and Marius) for all of your hard work. This is truly the pinnacle of cocktail focused channels on CZcams.
Thanks for the support!
I have a sweet tooth. What's the most delicious sweet liquor to sip while watching TV?
I like the Pierre Ferrand Dry Curaçao best but also keep bottles of Cointreau, Grand Marnier, and Bols too. You should do a similar tasting of Coffee Liqueurs.
Except you completely forgot to mention mandarin napoleon liqueur.
I love these kinds of videos. Pretty educational and the taste tests help a lot.
Thank you for not going along with Seniorâs bullcrap. Historically, curaçao was a pretty rudimentary/simple thing. All the talk, today, about âbrandyâ and âcognacâ is largely in response to the (20th Century) success of Grand Marnier that created a market for a liqueur that combined the aged brandy flavor with orange. The âgrape brandyâ used in curaçaos prior was just a convenient alcohol base (unaged and unremarkable). The confectioners that developed triple sec in the late 19th C. were applying their technical know-how to make a âbetterâ curaçao, which seems to largely come down to extracting/packing more essential oils into the spirit. (Cointreau and Combier will louche when you add water.) Triple sec has always been, and remains, important in confectionery and baking-a large part of Cointreauâs business is industrial.
Love this! Thanks!
I've been trying to get a bottle of this for years. Glad I never spent my money on it now. So many channels always went on about how this is the only real Curaçao and that anything else wouldn't be able to replace it.
Except that he forgot to mention mandarin napoleon liqueur.
This has been very informative & interesting & my go-to orange liqueur is always Grand Marnier. My idea of decadence. I've tried most of the other ones, but I always come back to the best. Thanks so much for this video!
AWESOME JOB!!! It was very informative and answer many questions that I had about Orange Liqueurs . Love the channel. Thanks and Salud/Cheers.
I made it a mission to try all the Orange Liqueur being a former lover of Cointreau on the rocks with an orange peel. When I made my own Orange Liqueur It came out like Orangecello because I made an Oleo Saccharum as the Sweetener. It wasnât clear but it tasted extremely fresh.
I did an experiment recently and made Blue Cointreau with Blue Spirulina powder. Itâs pretty vibrant and natural if anyone wants to give it a go.
Great, except you forgot to mention mandarin napoleon. Which is better than grand mariner
@@alexkoronec4326 Iâm not a huge Grand Marnier fan. I just donât really dig the Brandy/Orange liqueur taste. I read that Napoleon Mandarin is in the same vein but I would taste it first before making a final assessment
Great video, very thoroughly explained. Now I know everything I always wanted to know about the subject.
The production quality on this channel is definitely going up. I think Leandro's the best cocktail youtuber right now. Anders Erickson and Cocktail Time With Kevin Kos are also amazing. They're probably collectively the 3 best, but I'd say Leandro is the reigning king. I think they strike a good balance of being informative and entertaining. The history and recipe bits are important but they shouldn't be afraid of getting nerdy with details, that's what makes the video actually interesting. Also the production value is really important. The darker and more cozy set that you switched to around start of 2021 has helped a lot. Also the script and cinematography are getting more tight. The cocktail/mixology genre on YT has been a bit stagnant until recently imo. How To Drink used to be the best channel by far, but I think the quality has been going down noticeably ever since 2019. 2022 has been very good though, Cocktail Time is especially promising.
Steve the Bartender, Vlad SlickBartender, Tipsy Bartender, Mr. Tolmach's has got nothing on the aforementioned channels
The Wee Pearl, Mike's Breezeway Hour, Behind The Bar, Truffles On The Rocks are all pretty good but not as exceptional
The Golden Age of How To Drink are the best cocktail videos to this day though. Just watch the butter beer episode for example.
Thanks for the great insight! Glad youâre digging the channel!
One of your best videos. I continue to learn so much from your channel.
Super educational and, for me at least, more handy than recipes. It let's me know how to riff on things I know, and gives me ideas for adding or modifying cocktails I have passes in the past
Amazing! Thanks so much. Would love this kind of video on Absinthe/Pastis. Or on some of the staple European Amaros (averna, ramazzoti, nonino, etc). There's so bloody many of them, and some of them can be hard to find if you don't have a cocktail focused liquor store near you. Knowing which ones sub we'll, and which ones are "irreplaceable" (a least in some essential cocktails) would be amazing.
Great video! Absolutely needed info. Keep it up guys!
Great resource! Orange liqueur is a super common ingredient, and somewhat opaque for doing good substitutions. Thanks guys!
This was SO helpful! Thanks for another great lesson.
great vid! i have 4 of those tasted and yes - they are interchangeable and yes, they all make different cocktails. thanks for the additional education!
Love this video. I applaud your research and the variety of orange liqueurs represented.
Many questions answered... thank you... very comprehensive review.... much appreciated
Thanks this is super helpful, Iâve been looking for a video just like this.
Such an awesome video! Thanks for putting in the work.
LEANDRO!!! Perfect video!!! I def love Dry Curacao!!! Thanks for your in depth experiments and explanations!!! CHEERS!!!!
thank you for explaining this. I was wondering and it was never very clear. This video was very educational. Thanks and cheers
We had quite the shortage of any sort of orange liqueurs at one point during the height of COVID. I ended up just making my own sort of version of such. I just infused a brandy with cloves and orange peels, made a syrup with the same ingredients and combined at a 3:1 ratio. Tastes lovely!
I think one bottle is missing from this lineup, and that's Luxardo's Triplum. It's a great tasting bottle that is competitive with Cointreau in my experience.
Great video, explained well and very informative. Thank you
Love the Ferrand Dry Curacao! The Mathilde fruit liqueurs are so great! Their XO Orange is beautiful! Love the show! Cheers!
Super fun and informative episode!
love this! great guide, cheers leandro!
Excellent video. I wish this video was around when I first started mixing drinks.
Thank you. I needed this video so much.
Great work with the Chapters so this can be a good reference video when looking to sub something out.
Great video. Love these educational ones
Great video and overview. Thank you. We have begun using Grand Gala as a replacement for Grand Marnier (Gala is a lot cheaper) in our margaritas and other drinks, so we hope you will include this one in an update to this topic of orange liquors. God Bless, Brother.
Thanks for doing this! Love these comparisons! I'll be back to reference this one several times. And hey, mande the top 5! LOL
You nailed it, very difficult but important to learn.
I keep Cointreau and Pierre Ferrand in my home bar. Between the two youâve got an orange liqueur that will cover just about any need.
I do too, It seems to cover all the bases, though I have clement creole shrubb too because I love it :)
Wow, this is exactly my setup. You have good taste.
â@@UnclePete Interesting. I've never tried this but Clement is my absolute go to for rum agricole, both the regular and aged varieties are amazing. What does their orange option have to offer?
@@gravitywaves2796 Its a spicy agricole based orange liquor, its a little more interesting than cointreau, but not appropriate for all drinks. its like the third one to get..
@@UnclePete Thanks for the reply. I commented before watching the whole video and didn't realize it'd be featured. They said I'd bet I'd be fantastic in my Mia Tia.
Great video, Leandro and Marius! I am a big fan of PF Dry Curacao as well.
Your videos are awesome!! Iâm a lover of all Tiki and I love that youâre into tiki drinks. Iâm obsessed with the Ancient Mariner and your video on it is awesome. Thanks for all you do!!
I was introduced to you from your appearance on Spikes Breezeway! Keep up the great work
Thanks! Really appreciate the support! Cheers!
I actually had a conversation about this yesterday. Thanks for the simple explanation (even though itâs a day too late).
I recently got a bottle of Combier so that I can reduce my use of Cointreau, which recently had a price hike. I'm glad for the reassurance this wasn't stupid move. I now have six different orange liqueurs (if you count blue curaçao), and they all have different uses (except that the Combier will be interchangeable with the Cointreau, I suspect).
I only have Pierre Ferrand Curacao and Cointreau at home and use Cointreau if sweeter drink is expected (like if I make a cocktail for my wife, she likes it sweet) and I use Curacao for less sweetness. I also have the Bols blue curacao for the obvious blue color to it. Thanks for explaining the much requested question Leandro!
I have tried combining Grand Marnier and Clément Créole Shrubb 50/50 and it's terrific. They broaden the flavor and it's delicious.
You have some great choices there. My favorites are the Pierre Ferrand and the Grand Marnier, but it depends on what I am making and what I am trying to achieve.
Really awesome video! Very educational!đđ
Grand MArnier is my go-to, just because of it being the one used where I was working....still love it.
Excellent!
Cointreau is easy to get, while the others are harder to get and more expensive. At least in my region
Yes, great, informative video. Love it.
Thanks for the gems! Very informative
Literally yesterday I manifested this video into existence. Youâre freaking me out right now.
đ keep manifesting!
Great rundown. I kept watching to see if I disagreed with anything, but I couldn't! I love it!
Thanks bud!
Bitters and Bottles are so awesome, Iâm so happy that they are local to me. I use like 90% Pierre Ferrand, 10% grand marnier- but I want to try out the Clement sometime soon!
Theyâre my favorite :)
More of this plz! Deep dives into categories
Will do!
Tried most of triple secs. But I always needed mor "orange" in it. Decided to make my own. Made a pills mixer of Spanish oranges and blood ones. Dried them in a fast dryer. And distiled grappa with those pills in it. Made it less sweet as most of brands. And I wonna say, its fantastic! as for me, of course)
This is what I am thinking of doing as well. Did you put them in the liquid, or in the vapor path?
Gotta love the shout-out to Bitters & Bottles! My go to bottle shop
Great idea for an episode!
In Quebec where im from theres a major craft distillation scene for just about any spirit or liqueur you can think of, including triple sec. Iâve picked up a few that actually really stand up to cointreau for 10$ less. I keep a bottle of triple sec, grand marnier, ferrand dry curacao, marie brizard blue curacao and cointreau, its everything I need!
Thank you for this! I always get a little confused when I see recipes call for âtriple sec Or curacaoâ hahaha
My favorite for margaritas is probably Naranja! To me it has a much more fresh and bright orange flavor than the more bitter and dry Cointreau
Hi Leandro, I have Cointreau, Grand Marnier, PF Dry Curaçao, De Kuiper Blue Curaçao (20% ABV), De Kuiper Curaçao Triple Sec (20%) & Fair Kumquat Liqueur (22%). I use the first 3 in my cocktails, Blue Curaçao where it is the blue colour that is needed, the Triple Sec I use to extend my grenadine, when half used I top it up with the Triple Sec. I havenât used the Kumquat as never seen it specified. Nick from York
My go-to right now is Bauchant. Cognac based and with 3 types of oranges.
Sometimes I find it helpful to think of liqueurs at 40% (maybe 35%) abv as part of the base spirit and liqueurs with lower abv as purely flavoring agents. So higher abv orange liqueurs would go with the base spirit as a split base but lower abv orange liqueurs would share function with sweeteners. Orange liqueurs fall into both categories.
I can also recommend Mandarine NapolĂ©on, but Grand Marnier is my favorite đđđ»
Nice one - very helpful
Great video! Have you had Magdala? Itâs actually the bottle I would reach for to make aromatic cocktails.
My favorite orange liquor is Tuaca. It is an orange- vanilla liquor with brandy.
Thank you for the content đ â€!
Enjoyed the dissertation on Orange Liquers. I have been using Gran Marnier in my MaiTais, 1/2 oz. My other deviation fron Vic's 1944 canon is using 1/2 oz Giffaud's Orgeat and skipping the Rock Candy syrup. Juice of 1 Lime [~1 oz], 1 *oz Dark Rum [Dooley's Old Brigand] , 1 *oz Light Rum [Cane Run] and 8 oz crushed ice -- are the usual suspects. Shaken, not stirred -- Dirty pour. Spent Lime Shell with Mint Sprig bored into it -- [like a palm tree] as garnish. *If I'm splicing the mainbrace, I'll bump the tots up to 1-1/2 oz each.
I think there's something to be said for the extra sugar content that he was going for with the rock candy syrup. When you have a high volume cocktail and a big tiki mug full of ice, all that dilution can easily outpace the sweetness of your mix. I think the extra sugar was to combat this. I typically just make my homemade orgeat to be a sweeter syrup than a 1:1 to achieve this. Of course like every drink you make it the way you like it! I typically go with a two ounce pour of Appleton and .75 of Pierre Ferrand.
O3 Orange Liquor is a very good sweet bitter orange item. You should try it. Excellent in a margarita made with my favorite inexpensive tequila, Cimarron Blanco
Great video. What are your thoughts on Mandarine Napoleon?
Damn that was a good video. It has been extremely difficult finding some orange liquors where I live and this video was truly a godsend... Thank you kindly good Sir! *heads off to make a đž*
okay, youve got the sub, this is the information i want
Coming from Curaçao, we had larahå in our garden. I used to like trying to eat one, it was like a challenge.
A video like this for rum also would be interesting
Strangely enough, this video is right on time.
Great job, as always. I've seen this question asked pretty often. I'm just sad that thanks to Finland's state monopoly on selling alcohol, I can't get the Creole Shrub here. It sounds interesting.
That is a bummer :(
This was a video that I really needed as I was making too many assumptions
I've got Luxardo Triplum in my cabinet, but I haven't done a tasting comparison recently enough to remember how it stands out.
Nice Video đđ Thank you
I recently was comparing 1. Gran Mariner, 2. Cointreau , and 3. ClĂ©ment and I perceived them as going from darker to lighter 123. Which works best depends on what its mixed with. My Mai Tai with Appleton 12 and Pusserâs gunpowder proof was best with Clement and the Mai Tai using Plantation Original Dark was best with Cointreau. Another cocktail site suggested Grand Mariner and ClĂ©ment 50/50 and it is an outstanding mix but I havenât used it in. Cocktail yet.
I bought a basic triple sec ( I think it was DeKuyper but not certain) first time around and it tasted like chemicals.
Cara Devine from Behind the Bar likes Marionette, which I believe is an Australian brand.
Oddly, I like the taste or Pierre Ferrand neat but less so in a Cocktail and something about it my wife really dislikes.
Always use Cointreau in my margaritas. I've looked at Luxardo Triplum, Combier, O3 by DeKuyper, and Drillaud but never pulled the trigger. I do insist on a Triple Sec close to 80 proof, otherwise there is not enough alcohol to get a good extraction of the oils (organics extract organics).
My go to Curacao is Gran Gala since it's such a great value. PF Dry Curacao is better in a Mai Tai, but not enough for me to justify the cost difference.
Triplum is pretty similar to Cointreau and usually a bit cheaper. Bols/DeKuper/etc are awful, at least the versions I've tried. Cheap and over sweetened and low proof
I feel like I'm getting a free class. Great video
Patron makes an excellent orange liqueur called Citronge. Great for margs or on its own neat or on the rocks.
I don't know if it's been addressed in other comments, but I think the solution to your dry vs sweet debate is that the word you want to use to describe the "drying effect" is actually "astringency." In the worlds of tasting liquids, dry means lacking sugar and astringent means a feeling of dryness. Language is complicated and fun!
Astringent doesnât really do it though because itâs used to describe something thatâs bitter or acidic and thatâs not quite the mark either
@@TheEducatedBarfly Let's continue this thread. Coffee can also cause the feeling of mouth dryness. This is properly called "astringent". You can get the same feeling from eating an unripe banana. Astringent is the sensation we are feeling from the compounds in the food or drink. Yes, it can be caused by bitter or acidic compounds, but really is made from various molecules making up tannins. When the tannins are in solution they make precipitates. These can bind to your tongue and saliva removing the lubricating effects of the proteins leaving your mouth dry.
Language and Science!
@@HansMaximum Yes... try a raw Hachiya persimmon sometime! Sweet, not really bitter or tart, but extremely astringent.
True enough, this is one of the many issues that arise when we try to use a sloppy franken-language to describe the nearly infinite human experience! I appreciate this channel and the clear consideration you put into historical research.
Well done! I also prefer the Combier.
The Combier is cheaper too!
I find that PF dry curaçao has a unique silky mouthfeel that in some cocktails I like and in others I do not.
licor de beirao has av lot of orange liqueur characteristics but like the Royal Combier has a lot of other ingredients in it. Though most of the subs for a least non cocktail recipes use Grand Mariner
Excellent video... I love Royal Combier but it is very hard to find in my area... :^(
I was hoping to see Controy in the lineup. It seems to be a take on Cointreau, but I haven't compared them against each other. It is purportedly the orange liquor used in the original margarita.
Just got educated by the barfly!
Would you also add Mandarine Napoleon Liqueur in the category? personally it makes for tastier drinks especially a Spicy Margarita
Yeah Mandarine Napoleon is a bit like the Creole Shrub. I have a bottle and have used in some cocktails itâs great stuff!
I use Combier all the time. Its amazingly diverse
We enjoyed your online class yesterday!!!!!!!!! Mike
Oh thanks! Always fun to teach this stuff live! I enjoyed teaching yaâll! Cheers!
Brilliant đ
Just curios, why didnât you actually taste the Pierre Ferrand? :) Thanks for doing this. Like many others, Iâve often wondered what the real difference is between these different brandsâŠnow I know! The Pierre Ferrand is my favorite for a sidecarâŠ
Very interesting.
THANK YOU FOR THIS!! WOULD YOU BE ABLE TO DO OTHER VIDEOS OF DIFFERENT LIQUORS THAT WE COULD USE IN SUBSTITUTE FOR DRINKS THAT YOU PRESENT IN YOUR VIDEOS. SOMETIMES THE LIQUORS YOU USE I CANT FIND. THANK YOU AGAIN!!
Yeah possibly. Sometimes thereâs a good sub for an ingredient and sometimes there isnât but Iâll do what I can :)
I use Caffo Solara, but would love to find some Clement Creole Shrubb.
Hey there, I just got back from Curaçao and toured the Senior and Company Distillery. They market 7 brands of Curaçao liquor. By their own admission 5 of their brands taste the same but coloured with food dye for marketing purposes. That said, their Tamarind flavoured Curaçao is the one to get your hands on. Itâs flavour profile is unique. I bright back 2 bottles. The Laharah orange is not native to the Island it was brought in from Spain as a Seville orange, and because of the volcanic soil profile in Curaçao, it morphed into the Laharah orange. They only use the peels to make their liquors. The actual fruit is not edible. They have a website that elaborates on their history and process. Their bottles are made in Spain, and they source their dorks from Portugal. The distillery bottles everything by had and has about a dozen employees. The Still they use is from the late 1890âs and for every 1400 litres of alcohol they add 800 pounds of sugar. They distill to 31 percent proof.
Please make more videos like this