Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Zest of A Dozen Fine Louisiana Oranges
  • 3 Fine Lemons
  • 3 Quarts of Fine Old French Cognac
  • 3⅛ Pounds of Sugar
  • A Quart of Water


Grate the zests of the fruit as carefully as possible, so as to preserve the fine aromatic oils, and without touching the white pulp. Then put the zests in a large glass bottle or vessel that can be closed tightly, and pour over the Brandy. Shake well, and let it stand for fifteen days, each day shaking the bottle well, to agitate the juices. Make a Syrup with the sugar and water, first beating into the sugar the whites of two eggs, to make the infusion very clear. Then mix with the water and strain. Add it to the Syrup of Brandy and lemons, bottle and cork well. Shake the bottles and let them stand for fifteen days longer, agitating each day. At the end of this time filter the Liquor and bottle tightly for use.

A more simple Curacoa, but not so excellent, is made by taking the zest of one dozen oranges, three-quarters of a drachm of cinnamon and one-quarter of a drachm of mace. Blend these well together, and steep in three pints of alcohol for fifteen days. Then distill in a water bath, and add a Syrup made of two and a quarter pounds of sugar and three-fourths of a quart of water. Mix well, color lightly with Caramel, and bottle for use.