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History
Bitter orange liqueur is deeply rooted in both Mediterranean and Caribbean traditions. The origins of this liqueur can be traced back to the Mediterranean, where bitter oranges were first cultivated and cherished for their aromatic peels. Over time, these oranges made their way to the Caribbean, where they became the cornerstone of a beloved local spirit: orange Curaçao.
Curaçao, named after the Caribbean island where it was first produced, is a liqueur made using the dried peels of the Laraha orange—a bitter orange variety that evolved from the Valencia orange, brought over by Spanish settlers. The harsh climate of Curaçao caused the fruit to become too bitter to eat, but the aromatic peels were found to be ideal for distillation. The resulting orange Curaçao became a staple in Caribbean cocktail culture, prized for its bright, citrusy flavor and its ability to enhance tropical drinks.
In my personal experiments with bitter orange liqueur, I draw inspiration from these Caribbean roots while using only bitter oranges. I incorporate both fresh and dehydrated orange peels to create a liqueur that is both vibrant and aromatic. The fresh peels provide a zesty brightness, while the dehydrated peels add depth and intensity to the flavor profile.
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Ingredients:
- 10 ripe, untreated bitter oranges
- 1 liter of Overproof Rum (I use Diamond 151 Demerara Rum)
- 1 cinnamon stick (2 cm)
- 5 cloves
For Dilution and Sweetness:
- 1 liter of water
- 300 grams of sugar
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Method:
1. Prepare the Oranges:
Wash the bitter oranges thoroughly and dry them with a cloth.
2. Peel the Oranges:
Carefully remove the orange part of the peel using a very sharp knife or a potato peeler, ensuring not to include the white pith, which is excessively bitter and lacks essential oils.
Methods for Dehydrating Orange Peels
Dehydrator
Set your dehydrator to 135°F (57°C) and dry the orange peels for about 2 hours. The peels are done when they become stiff and can snap easily.
Oven
An ideal temperature for oven drying is between 120–140°F (49–60°C). However, you can also dry them at 175°F (80°C) or 200°F (93°C) if you prefer a quicker method. At 200°F, dry the peels for 25–30 minutes or until the edges curl and the peels are fully dry.
Sun-Drying
Place the orange peels outside in direct sunlight for approximately 6 hours, covering them with an umbrella fly cover to protect them. Fully dried peels will be crisp, hard, and curled up.
Tips
Drying citrus peels slowly at a lower temperature can result in better color and texture. Once fully dry, store the orange peels in an airtight container in a cool, dark place. Properly stored, they can last up to a year.
These dehydrated peels will intensify the aromatic qualities of the liqueur
3. Infusion Preparation:
Place the orange peels, cinnamon stick, and cloves into a large ziplock bag.
4. Add the Rum:
Pour the rum into the bag, seal it tightly, and store it in a cool, dark place.
5. Infusion Time:
Allow the mixture to infuse for 20-25 days. If a few extra days pass, it won’t harm the process. The rum will develop a deep orange color, indicating that the essential oils have been fully extracted from the peels.
6. Prepare the Syrup:
Combine the water and sugar in a non-stick saucepan. Heat gently, stirring constantly until the sugar dissolves completely. Continue to heat until the solution becomes clear and the first bubbles form at the bottom of the pan. Remove from heat and let it cool completely.
7. Filter the Infusion:
Once the infusion period is complete, filter the rum through a fine mesh strainer, followed by gauze for a clearer liquid.
8. Mix and Rest:
Add the cooled sugar syrup to the filtered rum. Store the mixture in a cool, dark place for a couple of months, shaking the jar occasionally to ensure the flavors blend harmoniously.
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This liqueur, with its blend of fresh and dehydrated bitter orange peels, pays homage to the rich traditions of both the Mediterranean and the Caribbean.
Enjoy Dan’s Orange Liquor in classic cocktails or as a stand-alone sipper, [ I suggest to served cold ]
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Beside Mai Tais, here a cool punch that you can made with the Orange Liquor.
Cinerama Luau Punch
Rediscovered and brought back to life by Jeff "Beachbum" Berry, this recipe is perfect for large parties.
The Cinerama Luau Punch was crafted in 1958 to celebrate the release of Cinerama South Seas Adventure, a film that took audiences on a visually stunning journey to exotic locales. As part of the Cinerama series, this film offered an immersive experience with its curved screen, showcasing breathtaking scenes from places like New Zealand and Hawaii.
The punch was designed to capture the adventurous and tropical spirit of the film, making it an ideal drink for parties. Whether you're hosting a themed event or simply looking to impress your guests, this cocktail brings a taste of the South Seas right into your home.
The recipe for the Cinerama Luau Punch comes from the research of Jeff "Beachbum" Berry, a renowned tiki historian who has dedicated his career to reviving classic tiki cocktails. Berry's work has helped to preserve and share the flavors of this golden era of tiki culture, ensuring that drinks like the Cinerama Luau Punch continue to delight cocktail enthusiasts today.
Don The Beachcomber was playing himself on the movie.
Don The Beachcomber Cinerama Luau Punch\
Serves 12.
[ Jeff " Beachbum" Berry ]
40 oz gold Jamaican rum
2 oz dry gin
2 oz orange curaçao
13 oz white wine
8 oz unsweetened pineapple juice
8 oz orange juice
8 oz lemon juice
8 oz lime juice
Mix everything in a punch bowl filled with ice cubes until well chilled.
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DDP remix
I use Fijian rum in my recipe because Cinerama South Seas Adventure is all about the South Pacific, so it ties in perfectly with the theme. I also add a bit of passion fruit to make the drink more exotic, and I include mezcal to give it a touch of smokiness and a modern twist. If you want, you can add the mezcal at the end before serving, using a nebulizer for a subtle, smoky finish.
1 liter Fijian Rum [ I use Plalteray Isla of Fiji ]
2 oz Mezcal Espadin [ I use Gracias A Dios ]
4 oz Dan’s Bitter Orange Liquor
24 oz Citrus Mix
4 oz Lilikoi honey syrup*
8 oz unsweetened pineapple juice
1 bottle of Champagne
Pour all the ingredients in a punch bowl
Lay on top several mint leaves
Add 6 dashes of Angostura Bitters
Add ice, stir and serve.
*Lilikoi Honey Syrup
Make 2 liters
Ingredients:
700 ml honey [24 oz]
300 ml hot simple syrup [10 oz]
1 liter Unsweetened passion fruit purée (equal to the total volume of honey and syrup combined) [34 oz]
Instructions:
In a blender, combine the honey and hot simple syrup.
Blend until fully mixed and smooth.
Let the mixture cool to room temperature.
Once cooled, add an equal amount of unsweetened passion fruit purée.
Blend again until well combined.
Transfer the syrup to a bottle and store it.
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Make one [ simplified ]
1.5 oz gold Jamaican rum
0.25 dry gin
0.25 orange curaçao
3 oz unsweetened pineapple juice
1 oz lime juice
Shake & Strain into a snifter glass
Top with Champagne or Prosecco
Garnish with orange wheel
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More about Cinerama:
Cinerama was a revolutionary widescreen process introduced in the early 1950s, designed to create an immersive viewing experience. The technique involved filming with three synchronized cameras and projecting the footage onto a wide, curved screen. This format was intended to envelop the audience in the action, offering a panoramic view that was unlike anything seen in theaters before. Cinerama films often featured travelogues, showcasing breathtaking landscapes and thrilling adventures from around the world, making the audience feel as though they were part of the journey.
Cinerama South Seas Adventure was particularly notable for its stunning aerial cinematography and its ability to transport viewers to far-off, tropical paradises. The film’s release was accompanied by the creation of themed cocktails like the Cinerama Luau Punch, further enhancing the exotic allure of the experience.
The Cinerama process eventually gave way to newer technologies, but its influence on the film industry is undeniable, and its legacy lives on in the memories of those who were lucky enough to witness its grandeur.
Photo credits : losangelestheatres.com
Recipe credits: Jeff "Beachbum" Berry
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