Pierre Ferrand Dry Curaçao book cacao and dried fruit

cacao and dried fruit

infused with a Caribbean mix of cinnamon

and the one we are proudest of

rum and spiced cocktails

This particular white port features a slightly drier profile

Pierre Ferrand Dry Curaçao book cacao and dried fruitA dry curaao from Alexandre Gabriel of Cognac Ferrand, revived from an old recipe with curaao and sweet oranges alongside vanilla, prunes and lemon peel, and kept low in sugar. Beautifully balanced rather than cloying, showing zesty orange and vanilla over a rosewater floral note and delicate cinnamon and black pepper spice. A staple in a Mai Tai, Sidecar or Improved Whiskey Cocktail. For a world of ways to enjoy it, tap 'Cocktails with this