Blue Carucao Briottet
Blue Carucao Briottet is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.
Blue Carucao Briottet liqueur is best as an ingredient in a cocktail, for instance the legendary “Blue Lagoon”: 4 cl of vodka, 3 cl of Briottet Blue Curacao, and 2 cl of lemon juice or the “Blue Hawaii”: 4 cl of White Rum, 2 cl of Briottet Blue Curacao, 8 cl of pineapple juice, and 4 cl of coconut milk.
Maison Briottet is a family business, founded in 1836.
Originally, the family were primarily negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines.
Following the development of the blanc cassis aperitif (white wine with Crème de Cassis), the company focused its activities on producing fruit crèmes, liquors, brandies and marcs de Bourgogne.
He combination of the finest ingredients and our expertise enables us to produce liqueurs and creams of the highest quality.
The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small, bitter fruit of the trees.
Although the bitter flesh of the laraha is hardly edible, the peels are aromatic and flavorful, maintaining much of the essence of the Valencia orange.
“We have more than 50 different liqueurs: the classic peach liquor (crème de pêche), raspberry liquor (crème de framboise), cherry liquor or more original ginger liquor (liqueur de gingembre, rhubarb liquor (liqueur de rhubarbe), bergamot liquor (liqueur de bergamote)”…
The difference between creams and liqueurs arises out of the proportion of sugar employed — a liqueur contains 100 grammes of sugar per liter at least, versus 250 grammes at least as regards a cream.
The exception that proves the rule is Dijon Crème de Cassis, which contains a minimum of 400 grammes of sugar per litre.
Blue Carucao Briottet – Hay Wines
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