Post #244984 by Atomic Cocktail on Tue, Jul 25, 2006 6:54 PM

Some Curacoa recipes from: The Gentleman's Companion, Charles baker, 1939

"THE CELEBRATED RECEIPTS OF DR. WILLIAM KITCHINER, & DATED 1817, FOR ORANGE CURACAOS NO. I & II

Dried Orange peel, pounded fine, 5 oz. (or the fresh peel of a Shaddock, Grapefruit, ditto)

Best rectified, or cologne, spirits, 1 qt.

Gomme Syrup

Pour 180 proof spirits on peel. Cork and stand for a fourn't; strain through cheesecloth first, add syrup, and filter once through a chemical filter paper (obtainable at good drug stores).

ORANGE CURACAO No. II

The easier of the two, in modern times.

Sweet oil of Orange Peel, 2 drachms (1/4 oz)
Best rectified, or cologne, spirits, 1 pint
Gomme Syrup, 1 pint.

Simply add orange oil to spirits. Add sugar syrup, shake well, and stand overnight. Line a funnel with muslin, strain, then put through filter paper three times until it is quite "bright", as Dr. Kitchiner calls it...

GOMME SYRUP:
Many recipes call merely for sugar and water, but we supply the true old formula with egg white to clarify the syrup the desired crystal limpid texture so necessary...Dissolve 2 lbs of sugar-about 4 cups-in 1 cup water. Stir in the well beaten white of 1 egg. Boil up briskly, and when scum rises take the skimming spoon and skim diligently. When the syrup is clear the job is done. Let it cool and bottle for future use. It may be coloured or not, according to the whim of the host. We must confess that a little bright green colouring matter in Tom Collins syrup is mighty pretty."