Post #548792 by aquarj on Mon, Aug 16, 2010 12:58 PM

Thanks Craig for the analysis and explanation - not just "I like so and so because it's yummy," but some thought provoking discussion. Makes me wanna go run some experiments. I always thought of Grand Marnier as something different from either curacao or triple sec, but it's interesting they used to call themselves a curacao.

Haven't tried GranGala, but it sounds worth trying. There's so many orange base liqueurs that it's pretty overwhelming. Also, I've noticed that straight side by side comparisons of comparable liqueurs by themselves often don't necessarily correlate to the sensations revealed when they're mixed in a drink. I love Senor Curacao, but could imagine how it could come off a little too sweet, so in that kind of case I sometimes err on the side of a lighter portion. I also like Marie Brizard.

Scottes Rum Pages has an interesting analysis of various orange based liqueurs. He's on TC sometimes, and participated in this old TC thread, around the same time.

Have you tried the Santa Teresa rum-based orange liqueur? I've heard good things about that, but like the Creole Shrubb it's also pricey like the dickens so I've never tried it.

-Randy