A historic recipe inspired by Caribbean shrubb

For centuries, the name curacao has described a family of liqueurs made from sweet and bitter orange peels, often sourced from tropical regions, then infused or distilled in an alcoholic base. The name traces back to the 16th century, when Spanish colonists brought orange trees to the island of Curacao.  

The Laraha peels were dried, macerated, and distilled to produce an intensely aromatic liqueur.  Meanwhile, labels proliferated (curacao, orange liqueur, triple sec…) with no strict legal framework, functioning more as descriptors for a style, a method, or an aromatic philosophy.  

This is exactly what drove Alexandre Gabriel and cocktail historian David Wondrich to spend years tracking down the real curacao, the one at the heart of the great classic cocktails: studying historical sources, tasting vintage bottlings from the late 19th and early 20th centuries, and comparing them side by side…  

The most compelling curacaos reveal a complexity that only a layered approach can achieve, hinting at what triple may have originally meant: multiple infusions and redistillations. With Ferrand Dry Curacao, the goal is clear: to revive an authentic curacao, faithful to the spirit of pre-Prohibition recipes, particularly those of Jerry Thomas, in which curacao plays a starring role.

When orange meets rum

In the Caribbean, the pairing of citrus and sugarcane spirits goes back even further. Originating in Martinique and Guadeloupe, shrubb is widely regarded as the original orange liqueur. Built on a rum base, the traditional recipe combines sweet and bitter orange peels with spices like cinnamon, clove, vanilla, and nutmeg. After a long maceration, the blend is filtered and sweetened with cane sugar syrup.  

Shrubb holds a special place in Caribbean holiday traditions, especially at Christmas. People enjoy it neat or over ice, often alongside festive desserts like coconut cakes and fruit pastries.  

Drawing on these local traditions, Maison Ferrand set out to create its own expression in Barbados: Ferrand Dry Curacao Tropical.  

A Dry Curacao 100% born in Barbados

Ferrand Dry Curacao Tropical grew out of a simple idea: to create an expression with deep roots in where it’s made. Envisioned by Alexandre Gabriel and rooted in the historical research he carried out with  David Wondrich for the original Ferrand Dry Curacao, this new chapter takes shape at the heart of the Stade’s West Indies Rum Distillery, a legendary Barbadian distillery with 130 years of history.  

Here, everything starts with the orange. Laraha oranges peels are infused, then slowly distilled. Meanwhile, a botanical infusion is prepared from vanilla, spices, and orange on a rum base. These are then blended with rums we distill at our distillery in both pot still (Old Gregg) and column still, aged between two and five years, giving Ferrand Dry Curacao Tropical its depth and balance.  

One of the secrets behind its smoothness is an ingredient synonymous with the island: Barbadian cane sugar, which rounds out the blend and ties this expression even more closely to its home.  

On the nose, Ferrand Dry Curacao Tropical opens with a warm presence of rum, sugarcane, and a hint of nutmeg. Then come bright, vibrant citrus notes, layered with floral hints of jasmine and saffron. On the palate, bitter orange shines through with intensity, supported by warm sugarcane and a touch of molasses. Notes of dark chocolate, mandarin, orange, and lemon zest carry through on the finish.  

Personally, we love it neat or over ice, but we also highly recommend it in a Mai Tai, a cocktail it was practically made for. Here’s our version.  

Mai Tai:

Ingredients:  

  • Planteray Xaymaca Special Dry Rum: 2 oz
  • Ferrand Dry Curacao Tropical: 1/2 oz 
  • Freshly squeezed lime juice: 3/4 oz
  • Orgeat syrup: 1/2 oz

Method:  

  • In a shaker, add ice and all ingredients 
  • Shake vigorously 
  • Strain into a Old-Fashioned glass filled with crushed ice. Garnish with the spent lime half (dome side up) and a generous bouquet of fresh mint.

Your cocktail is ready. Cheers!