1911 Encyclopædia Britannica/Curaçoa

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CURAÇOA, a liqueur, chiefly manufactured in Holland. It is relatively simple in composition, the predominating flavour being obtained from the dried peel of the Curaçoa orange. The method of preparation is in principle as follows. The peel is first softened by maceration; then a part of the softened peel is distilled with spirit and water, and the remainder is macerated in a portion of the distillate so obtained. After two or three days the infusion is strained and added to the remainder of the original distillate. This simple method is subject to variations in manufacture, and the addition of a small quantity of Jamaica rum, in particular, is said to much improve the flavour. Dry Curaçoa contains about 39%, the sweet variety about 36% of alcohol. A lighter variety of Curaçoa, made with fine brandy, is known as “Grand Marnier.”