Another round of the old is new with Pierre Ferrand Dry Curaçao Ancienne Methode, a classic liqueur often called triple sec, painstakingly re-reciped based on the historical record. First, there’s the original curaçao, a pleasingly bitter spirit, developed in the 19th century, made from the dried peel of a too-bitter-to-eat close relative to the orange, found on the Caribbean island of Curaçao. Around the same time, a similar bitter orange-flavoured liqueur, triple sec, was invented in Europe—over the years, curaçao and triple sec became interchangeable names, and artificial flavours, colours, and peel not from Curaçao entered the formula. Eventually, a whole range of orange-flavored liqueurs, from the lowly, to the brand-name Cointreau, to high-end cognac combinations like Grand Marnier, were grouped under the triple sec/curaçao banner. Now, cognac producer Pierre Ferrand is attempting to wipe that slate clean. Working with a cocktails historian, combing through dozens of vintage recipes, using in part the original Curaçao peel, and combining with their own cognac, the distillery has produced a fully updated version of curaçao/triple sec that aims to recapture the critical essence of the original—think pure and authentic, but…improved. And in case you want to compare, there’s always the original, brandy-free Curaçao from Curaçao, the only one now made from 100% Curaçao orange peel, available in natural clear, or coloured: blue, red, orange and green.