Best curaзao?

[Carbon]

I looked for a thread on this but couldn't find anything. I am going to try my hand at making some mai tais at home and wanted to know what a good curaзao was to pick up since I've never bought anything like this before.

Also, I'm trying to track down some orgeat syrup (pronounced orzat?), but the three markets I have been to didn't have it. I know you guys would probably just say to make my own, but that's probably more effort than I'm willing to put out.

[The Scribe]

The standard is either Cointreau or Grand Marnier. There's a product from Italy called Gran Gala that is about half the price of Grand Marnier, and about the same quality. Similarly, Marie Bizard or Bols curacao is about as good as Cointreau, and, again, at a significantly reduced price tag.

Jay at Oh Gosh! did a comparison of various orange cordials. Check it out:
http://ohgo.sh/archive/orange-liqueur-awards/
Cheers. - S

[Carbon]

Wow the Bols was only about $7 around here. Is this a real example of more expensive not always being better? I know this is the case for a lot of other things. I have zero experience purchasing stuff like this.

I picked up a bottle of Monin Almond (Orgeat) flavoring tonight. This was no easy feat as I had checked 6 markets (Albertson's, Fred Mayer, Safeway, Wizer's, New Seasons, Market of Choice) and a liquor store before finally finding a bottle at the second liquor store.

I'm considering picking up the Bols since it's only $7 down the drain if it ends up being crap. Patron Citronge could also be considered since it gets its name dropped a lot here and would also work with tequila and not just rum.

What do you guys use in your Mai Tais? (rums, mixers, etc.)

PS: Too bad I don't think I can get Senior Curaçao of Curaçao here or Marie Brizard's.

[Edward Hamilton]

I don't make mai tais at home. But on the other hand there are only a few places that I would dare order such a drink. Forbidden Island in Alameda and Death and Co in New York come to mind.

[RobertBurr]

the mai tai is so often made poorly, like the daiquiri. There are some among us here that truly understand the nuances and subtleties and have the necessary ingredients at hand. The number of bartenders that can make a great mai tai is lower than billy bob's IQ in Slingblade. But, do not allow yourself to be deterred if your passion drives you to seek the perfect mai tai. Perseverance will pay off dearly.

[JayHepburn]

The standard is either Cointreau or Grand Marnier. There's a product from Italy called Gran Gala that is about half the price of Grand Marnier, and about the same quality. Similarly, Marie Bizard or Bols curacao is about as good as Cointreau, and, again, at a significantly reduced price tag.

Jay at Oh Gosh! did a comparison of various orange cordials. Check it out:
http://ohgo.sh/archive/orange-liqueur-awards/
Cheers. - S

Thanks for the plug! However, I'd strongly disagree that Marie Brizard or Bols are comparable to Cointreau... Bols is much power proof for a start. The Giffard Premium and Edmond Briottet triple secs are very good though, and worth trying instead of Cointreau.

Wow the Bols was only about $7 around here. Is this a real example of more expensive not always being better?

The Bols available in the States is different (and generally considered inferior) to the European product, but even the European version is far inferior to Cointreau. Lower proof, less flavoursome - its ok if you're on a budget but isn't even close to the better triple secs.

[Carbon]

I don't make mai tais at home. But on the other hand there are only a few places that I would dare order such a drink. Forbidden Island in Alameda and Death and Co in New York come to mind.

Yes I've had a slip of judgement and ordered one at the most inappropriate of locations. Never again.

[bunnyhugs]

I agree with Jay on this one.

For me Bols is significantly inferior to Marie Brizard. If you do side by side comparisons of various flavors you will find a big difference.

While I find Marie Brizard a good brand, in the case of Triple Sec Marie Brizard is significantly inferior to Cointreau. I wouldn't call Marie Brizard bad though. It is respectable, just not as good as Cointreau.

[Tiare]

I can only find one here in our shop and that is Cointreau, lucky for me. And Jay, welcome to the forums, nice to see you here as well.

[gatomalo]

I use one called Curaçao Triple Sec from Gabriel Boudier of Dijon, France. I have no idea if it's any good because I don't know much about these kind of spirits, but it seems to work very well and I like what it adds to my drinks.

http://www.waitrosewine.com/230403671/Product.aspx

[primate77]

I really like the Senor Curacao, but the "electric blue" color kind of freaks me out.

I get over it though, and enjoy the drinks.

[Carbon]

I really like the Senor Curacao, but the "electric blue" color kind of freaks me out.

I get over it though, and enjoy the drinks.

Apparently that brand comes in blue, red, orange and green in addition to their regular clear curaзao.

[Lloyd Litwin]

I should have read this thread before I tried Mai Tai at home. I also substituted Grand Marnier for the orange Curacao. At least that was right. I made the orgeat with almond extract and sugar. But I wasnt impressed. i have decent rums to use and followed the directions but wont go there again. If its that hard for all you guys its out of my league.

[Colin]

The only two orange curacaos available here are Bols and Hiram Walker, so I must go with the former, but I have to believe there's something better out there.

As far as other orange liqueurs in general go, I'm not sure Grand Marnier or Cointreau work in a mai tai (I think I'd go with a plain triple sec if it came down to it), but they're certainly great for dressing up a margarita or cosmo.

If you can get your hands on it, I recommend picking up a bottle of Mandarine Napoleon, a tangerine liqueur from Belgium (named for the little dictator's love of eating tangerine peels soaked in Cognac). It's quite nice for sipping or adding a luxurious touch to a traditional daiquiri.

[forrest]

As far as other orange liqueurs in general go, I'm not sure Grand Marnier or Cointreau work in a mai tai

Grand Marnier was originally a Curacao they took that off of the label so that they could establish 'brand identity';
The same is true of Cointreau, except they were a 'Triple Sec'.

[seabass]

Grand Marnier was originally a Curacao they took that off of the label so that they could establish 'brand identity';
The same is true of Cointreau, except they were a 'Triple Sec'.

Interesting...I might try grand Marnier instead of creole shrub in my next mai tai.

[Mistahunter]

I am really enjoying Combier right now...

[Michael]

Grand Marnier was originally a Curacao they took that off of the label so that they could establish 'brand identity';
The same is true of Cointreau, except they were a 'Triple Sec'.

Do you have a citation for the Grand Marnier having been a "Curacao" originally forrest? That Cointreau is a brand of triple sec and used to be so labeled is well known, but I had not previously heard a similar tale about Grand Marnier. Isn't Grand Marnier made with Cognac, albeit with bitter oranges, perhaps from Curacao? The usual Curacao doesn't seem to be made that way.

[saltgrassbear]

Grand Marnier and Cointreau are the good ole stand-by orange liquor's, available everywhere. I prefer the Grand Marnier for tequila and the Cointreau for rum. Tried Grand Marnier in a Mai Tai. Renamed the drink Maitairita.

SGB

[Seminole]

Just coming back from Curacao, the original and best in my opinion is Senior Curacao of Curacao. Went to the factory, very small operation they have there, but an interesting tour. I don't understand the Grand Marnier once being Curacao either, unless I'm not understanding how it is made. Curacao is made by drying bitter orange peels, then distilling them with pure grain alcohol and adding a couple more spices. The original Curacao is clear in color. Blue, Green, Red, Orange, etc. Curacao's are the same thing but with food coloring added to make mixed drinks more colorful. This is funny, because I don't think I have seen anything other than Blue Curacao here in the states, then again I really haven't looked. Now that I have some real Curacao at home, I just might have to make some Mai-Tai's this weekend for my Memorial Day BBQ.

[thegrinchd]

What are your thoughts on Cintronge?

I saw it several years ago for fairly cheap ($15) at a local Trader Joes and then noticed it at forbidden island, so I checked in with Martin and he gave it a thumbs up, it is my current go to for triple sec/Cointreau called for cocktails. I always have and use my bottle.

I have GM and Creole Shrubb around but those are way out to the range I look for in terms of orange liquors. The notion of subbing those two in for a "clear" orange really changes a cocktail into something else for me.

Your thoughts would be appreciated.
gil