A Guide to Orange Liqueurs: Triple Sec, Curacao, Cointreau?

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Information A Guide to Orange Liqueurs: Triple Sec, Curacao, Cointreau?

Title	:	A Guide to Orange Liqueurs: Triple Sec, Curacao, Cointreau?
Lasting	:	14.01
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Comment from : The Educated Barfly

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
Comment from : Fast Eddie

I don't know how often someone looks in these comments or answers questions in them, but, if I can't get triple sec or a curacao, can I use schnapps in their place?
Comment from : Jason Walk

Grand MArnier is my go-to, just because of it being the one used where I was workingstill love it
Comment from : Anon Ymous

Wouldn’t sugar beet alcohol just be a kind of rum?
Comment from : Montressor

My local store has a “Mr Boston Triple Sec” It’s only 15 abv 🤔
Comment from : Shawn Hinzman

Appreciated
Comment from : J M

If your spam blocker had to block spam every single time you hit fast forward or rewind like mine did, remember to downvote and report
Comment from : Happy Killmore

Subtitles said “educated barf life”
Comment from : Cymon343

All i could think of when watching this video:br“Guys, this orange”
Comment from : ConservativeCalifornian

I feel like I'm getting a free class Great video
Comment from : fishforlife

Have you tried Paula's Texas Orange, (or Lemon or Grapefruit,) Liqueur?
Comment from : Tom McCafferty

The way I approach dryness (in reference to the Cointreau thing) is sweetness is a taste, dryness is something you feel It tastes sweet yet feels dry Just how I approach it
Comment from : Alex

do you think i can get similar results to Grand Marnier by taking good brandy/cognac and adding high quality Orange extract?
Comment from : נתנאל יסחקוב netanel izhakov

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 It’s 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 1890’s and for every 1400 litres of alcohol they add 800 pounds of sugar They distill to 31 percent proof
Comment from : Constantine Dimopoulos

Great video, explained well and very informative Thank you
Comment from : Jeff leCompte

Terrific video, but is there a reason you didn’t do tasting notes for the Pierre Ferrand?
Comment from : Craig Patchett

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!
Comment from : Matt Goldsworthy

Little UNFAIR to feature “Senior” triple sec, and yet, not TASTE it, like the REST of ‘em? 🤔
Comment from : Mike Kisonu

People drink to get drunk, not to be frickin alcohol connoisseurs "/
Comment from : cancel channel

Orange liquor! Yum!😚
Comment from : Lisa Spikes

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! bheads off to make a 🍸/b
Comment from : alelan

Hi, did you already had a response from maison Ferrand ? I live about 200 miles from them, if you want I can give them a call? brBtw super channel man! You are giving me great ideas and tips thru this, like maybe one day to visit this maison Ferrand and visiting the Harry's new York bar in Paris (any tips what to order over there), legendary things 😎 muchos gracias 🙏brBtw I had a discussion with a friend who finds the day of today a good aviation needs half a ounce simple syrup, because our taste has going to waste the last 100 years (when the recipe was first written) and is more used to sugary things today brI would like to hear your opinion
Comment from : afternoonview

I’m curious as to why you didn’t feature Bols Orange Curaçao? Does it fall into the same pit as Senior and Co, or were not able to obtain it for the video I’m genuinely curious since I have been using Bols for awhile now
Comment from : Chris Dennis

You're missing Bauchant, which is imo the best orange liqueur
Comment from : Christian Tanso

Torres Gran Torres Orange Liqueur -- the best ever
Comment from : Nico Karsen

Does a "cadillac" margarita have to have grand marnier?
Comment from : alakazoom

Salud my friend!brCheers!brHappy Weekend
Comment from : Luis Alberto Castro

Excellent video I love Royal Combier but it is very hard to find in my area :^(
Comment from : Xanovia Scents

I can also recommend Mandarine Napoléon, but Grand Marnier is my favorite 😄👍🏻
Comment from : Marc Lorent

WHAT!!--no blue curaçao?
Comment from : Nameless One

I've tried a bunch of these and similar bottles and always end up going back to Cointreau in the end
Comment from : Erik Nilsson

What is this Le Orange you keep saying?! The word on the bottle is L'Original take away the L and you have the word Original L'Original like L'Oreal Its just called Combier
Comment from : Andrew Barr

What is blue curaçao? I was told it’s orange flavor but colored blue to make blue drinks, like the blue whale?
Comment from : mason appalachiantrail

Is the blue curaçao the same as this Dry Curaçao? or is there a difference?
Comment from : Elias Conejo Cantillo

you don't sub it out you order it on-line
Comment from : Mark P

it's funny that most of the orange liquor are form France, but you never speak about the PICON who is an orange bitter but it's for flavoring(cheap) beer, the orange are from Morocco and it's sweet in the same time(it's quite famous in the north of France in Belgium and Switzerland too) And there is also the APEROL (for the Aperol Spritz of course)who is also a orange bitter but from Italia I really would like to know the big difference of how it's made ,the taste and how you can use it in cocktail Anyway it was a great and instructive video for any cocktail lover from all over the world ;)
Comment from : OLskull666

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!
Comment from : CatMom

I think it is worth noting that chemically there is zero difference between sugar made from sugar beets and from sugar cane Both are sucrose, and when purified into white granulated sugar, they are indistinguishable So to say that Cointreau is made from orange peels macerated in alcohol made from sugar beets implies there is a necessary difference between that and sugar cane alcohol simply based on the source of the sugar Of course, alcohol can be and often is made from raw sugar cane syrup with molasses still in it, and that is altogether different
Comment from : Henry Berry

I loooooove Pierre Ferrand dry curaçao
Comment from : Ewan Hopper

Thank you…😊
Comment from : Suzanne Brown

How about Licor 43?
Comment from : David Cattin

Although, I cannot speak to wether or not Senior is the ONLY brand that uses the Lahara Orange (one should always be weary of claims that spirit brands make); they are the only one actually here on the island I might be a bit biased, but the clear one is actually a pretty decent liqueur…in my not-so-humble opinion (Besides my admittedly patriotic bias, I have worked as a bartender, trainer, consultant and “mixologist” all around the world and for about 20 years…🤷🏾)
Comment from : Chioke Rosalia

Why do you post an advert for American beef on a YouTube video that goes out to hundreds of countries WORLDWIDE that cannot order American beef? It seems that you think you are only speaking to Americans, when they only consist of a small percentage of a YouTube audience Also why post an advert for American beef on a video dedicated to orange liqueurs?
Comment from : Alan George Barstow

What I got frm this vids :brCuracao and Triple sec comes from neutral spirit (vodka/ Gin) + Orange Peel brbrThan Cointreau come from Brandy pkus orange peel brGran marnier come from cognac and orange peel brbrbrbrNice Info!!
Comment from : Glfransiskus

Great video but that pronunciation of Clément hit me like a sledgehammer 😅
Comment from : sunyboy333

You left out Napoleon Mandarin
Comment from : nickinak

Have you ever tried the Cointreau Blood Orange?brBe interesting to know how it holds up as a substitute for the original
Comment from : Ronyo Faukx

Great video Si ce you touched on the sweet/dry thing, please weigh in on something for me In a recent comment thread on a social media group, I noted that Cointreau is a bit sweeter than PF Dry Curacao I got "corrected," and informed that the opposite is true in spite of the word "dry" in the PF name This is definitely not true on my palate I've done a/b taste testing, and Cointreau is absolutely the sweeter of the two to me Am I alone in this? What say you all?
Comment from : Rick DuBois

okay, youve got the sub, this is the information i want
Comment from : Corey Huck

Great video Love these educational ones
Comment from : cnwilliams59

Dude, your pallor is "L' Orang'e" Sunblock, bro Otherwise, good vid Cheers!
Comment from : Trevor Hatfield

Patron makes an excellent orange liqueur called Citronge Great for margs or on its own neat or on the rocks
Comment from : Danny Barichello

My favorite orange liquor is Tuaca It is an orange- vanilla liquor with brandy
Comment from : John Wanamaker

Could Amaro Angeleno work as a sub?
Comment from : Fred Pasquarella

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
Comment from : Nicholas Graves

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
Comment from : SE Gamble

can i order JUST bacon?bri really like bacon
Comment from : Pontificus Vascillious

I think Grand marnier tastes a little mediciny Makes it difficult as a mixer for me
Comment from : rimmersbryggeri

What is “blue curaçao “ vs Orange curaçao?
Comment from : Dr Rumsey

You talk too fast
Comment from : FreeSpeechNow

Curaçao: "they are not good" LOL Sir, you don't know anything about orange liqueur Since the colonization of the Caribbean island, and the development of the recipe in 1896, curaçao liqueur is "the original liqueur" Why do you suppose the drinks bear the name curacao? oh God
Comment from : H

Youtube closed captions think your channel is called the educated barf live Can we get some barf content?
Comment from : Connor Sanchez

Would you be able to swap dry curacao with cointrau in a white negroni?
Comment from : Christian Breum

Thank you I needed this video so much
Comment from : Pugnax Lupus

2 other orange liquors which are my personal favorites: For a clean orange flavour, the Giffard triple sec For something more complex, the Santa Teresa Rhum Orange Liqueur
Comment from : Carson Gaspar

Great video, Leandro and Marius! I am a big fan of PF Dry Curacao as well
Comment from : Cocktails Under Quarantine

What makes blue curacao different? Or is it just blue dye?
Comment from : Zackattackback

What is your take on Luxardo Triple sec? I find its not that cheap junk but its also not quite Cointreau To me its close and it is half the price, however, I have avoided a lot of Cointreau cocktails mainly because Cointreau is expensive
Comment from : Sensus Divinitas

thank you for explaining this I was wondering and it was never very clear This video was very educational Thanks and cheers
Comment from : Old Fashioned Ways++

Great video Nothing more needs to be said
Comment from : joe farfignugen

One of your best videos I continue to learn so much from your channel
Comment from : Robert Adcox

You talk about Bols but don't taste itbr??????
Comment from : Christopher Vandenberg

My go-to right now is Bauchant Cognac based and with 3 types of oranges
Comment from : roman paladino

There's another interesting orange liqueur: the tequila-based Patron Citronge, with the flavour of oranges and the herbaceous notes of the blue agave Quite unusual, at least for the European taste, but definitely worth a try
Comment from : larispostae42

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)
Comment from : Олексій Сухий

How does Grand Marnier fit in?
Comment from : Heidi Johnson

What about glayva can you use that as a substitute
Comment from : Steve Foster

Please make more videos like this
Comment from : Madhu Jay

Just curios, why didn’t you actually taste the Pierre Ferrand? :) Thanks for doing this Like many others, I’ve often wondered what the real difference is between these different brands…now I know! The Pierre Ferrand is my favorite for a sidecar…
Comment from : Michael Pierce

Great video, thanks! Wish you'd have included Bauchant instead of that crappy one you didn't even try!
Comment from : Chris Moore

Brilliant 👌
Comment from : Steve the Bartender

You nailed it, very difficult but important to learn
Comment from : Jacki Myers

looks like dekuyper and Bols didn't make the cut?
Comment from : Loud n Brown

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
Comment from : Frank Shaw

Just wish American English speakers would pronounce the word "Liqueur" properly It's not "Li-coor"it's "Li-que-ur"3x syllables not 2!
Comment from : 15uzu

Nice videobrI can confirm that Pierre Ferrand uses peels from the lahara orangebrYou can watch a video where they explain how it is madebrbr youtube/zNQUCldXQ2g
Comment from : Daniel Pettersson

Many questions answered thank you very comprehensive review much appreciated
Comment from : Carl Upthegrove

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
Comment from : FierceMice

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
Comment from : HootOwl513

how a a thing be »pretty sweet« and have »a dryness« at the same time when »dry« littereally means »not sweet«?
Comment from : xeno42alpha

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
Comment from : hershdawgmusic

While I agree that Senior deserves your scorn, I really wish you had tasted it anyway For me, tasting something below average often helps to refine my understanding of the good stuff
Comment from : Michael Tres