What better way to cure the blues than to enjoy a blue curaçao blue curacao substitute? The taste has a citrus flavor to it, which is why it’s so refreshing to drink. In my mind, it’s the perfect liqueur to star in a summer cocktail, although I’ll admit I drink it all year round in some of these fabulous cocktails. Let’s look at how curacao is made and ten fantastic cocktails that you can make with it that are sure to impress your guests.
The laraha are descendants of the Valencia oranges that were brought to Curaçao in the 1500s by Spanish explorers. Neither the soil or climate were suited to grow oranges, and the original Valencia oranges evolved into the laraha. The laraha is too bitter to be eaten. The skin, however, can be used.
When making the curaçao liqueur, the laraha peel is dried. The drying process releases the laraha’s sweetly fragranced essential oils. Once dried, the skins are soaked in alcohol and water for a few days before they are removed. Artificial color is added to it frequently, however, most commonly blue.