A type of Curacao, usually colourless (see Curacao).
Sometimes when you are enjoying a beverage, there is a flavor in there that you just canít place. If it has a citrus-like flavor and is slightly bitter, then chances are the ingredient that has you stumped is White Curacao.
The liquor, which gets its name from the region in which one of its key ingredients is grown, obtains its flavor from the dried peels used from laraha citrus fruit. Larahas are quite similar to the more recognizable orange, and has been developed from the Valencia orange that Spanish explorers transplanted to Curacao.
The climate and soil found on Curacao werenít ideal for growing the Valencia crop. So, instead of the sweet fruit that usually grows, the tree instead yielded a bitter fruit that was small in side--the Lahara.
Although the fruit itself is inedible, the peels managed to maintain a lot of the flavor that a Valencia is known to have.
Curacao didnít gain recognition until the 19th century when the Senior family, who were Jewish but still of Spanish descent, developed the drink and began to market it.
Curacao is created by first drying the laraha peels in order to bring out their oils. The peels are then added to water and alcohol in a still, where they are soaked for a number of days. They are then removed and the remaining liquid is enhanced by spices.
Although Curacao is often white or colorless, other colors can be added, the most popular being blue. Flavors such as rum raisin, coffee, and chocolate can also be added for a little something extra.