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So red curaçao is not simply red-dyed triple sec, analogous to its blue cousin? What does it actually taste like? I made the drink using Pierre Ferrand orange curaçao, and I added a drop of red food coloring to achieve the correct color. It doesn’t make for a bad drink, but the balance does seem a bit off. I will refrain from rating since I didn’t have red curaçao.

It took me a while to track down a supplier of Red Curaçao - not easy, even here in the Netherlands - but I'm glad to have made the effort. A very smooth drink, the scant additions really take the edge off the brandy and make it greater than the sum of all its parts. A definite favourite - and guess what, I have an almost full bottle of red curaçao to keep me going, now :-)