CURACAO BANANA DREAMBOAT
Reminiscent of the daiquiri but with a touch of the Dutch.
2 oz. Senior's Orange C.O.C. Liqueur
3 oz. Unsweetened Orange juice
1 banana
All into mixer with ice cubes. Pour into a cold glass.
BLUE BEARD'S FAVORITE
A real pre-dinner "pick-me-up."
1 oz. of Senior's Blue C.O.C. Liqueur
1 oz. Vodka
1 oz. Gin
All into shaker with ice and a few drops of lime juice.
Strain into a cocktail glass rubbed with lime and coated with sugar.
Not too sweet or strong - ideal to sip watching the sun set!
1 oz. of Senior's Clear C.O.C. Liqueur
½ oz. Dry Gin
¾ oz. Grape Juice
All into shaker with cracked ice and strain into a Martini glass.
Even if it is your third or tenth, it still tastes slightly bitter
but sweet in the end.
1-½ oz. of Senior's Clear C.O.C. Liqueur
1 oz. of Grapefruit Juice
1 oz. of Gin
All into shaker with ice cubes.
Shake well and pour into a champagne glass.
From the valley of the "Laraha" there never was a more refreshing combination of orange, lemon and lime.
2 oz. of Senior's Green C.O.C. Liqueur in a tall glass with ice cubes.
Add 7-up according to taste. Stir and decorate with a piece of orange.
The ideal very light refresher any time, for those who like to try something different.
2 oz. of Senior's Rum Raisin C.O.C. Liqueur in a tall glass.
Decorate with a green maraschino and a red cherry. Ice cubes and soda water as desired.
Although it looks like a martini it is a sweet tasting after dinner drink.
1-½ oz Senior's Clear C.O.C. Liqueur
¾ oz. Vodka
Shake mixture with ice cubes and strain into a martini glass.
Rim of glass should be rubbed with lemon and coated with sugar.
Decorate with a green olive.
The sweet quiet sipper for Bourbon lovers.
1.5 oz. of Senior's Orange C.O.C. Liqueur
1 oz. of Bourbon
1 teaspoon of cream
All into shaker with ice cubes. Shake well, strain into a glass on the rocks.
That unique difference for Alexander lovers.
1-½ oz Senior's Koffi Korsow Liqueur
1-½ oz Vodka
½ oz Cream
All into shaker with ice cubes. Shake well.
Strain into a champagne glass.
A unique tasting and very refreshing longdrink with combined flavors of orange, raisin and coconut.
2-½ oz. Senior's Rum Raisin C.O.C. Liqueur
2 teaspoons Cream of Coconut
3 oz. Unsweetened Orange Juice
All into mixer with cracked ice.
Pour into a cold glass and sprinkle a little nutmeg on top.
3 oz. Orange C.O.C. Senior Liqueur
14 oz. Orange juice
Shake well and pour into a tall glass.
Add crushed ice.
Decorate with a slice of Orange and a Cherry.
Put in electric frying pan 6 pork chops.
Brown gently on both sides,
Place on top of each chop 1 fine slice of onion
Salt and pepper to taste.
Cook very slowly, add 1 pich of sage and 1 clove.
Pour into frying pan 2 oz. of genuine Curaçao of Curaçao Liqueur
Add 2 oz. warm water and cook very slowly for 30 minutes or until done and tender. Serve on hot platter with wedges of blanched oranges.
scoop of Vanilla Ice Cream
Cubes of fresh pineapples
Pour 1oz. of Curaçao Liqueur
over Ice Cream,
decorate with ½ Maraschino Cherry
scoop of Vanilla Ice Cream
Pour 1oz. of Curaçao Choco Liqueur
over Ice Cream,
decorate with ½ Maraschino Cherry
CURAÇAO ICE BOX CAKE
1 pound butter
1 pound confectioners sugar
3 eggs
Lady fingers ( boudoir)
1 Tablespoon vanilla
C.O.C. Curacao Liqueur
Cream butter
add sugar - then one by one the tree eggs
Beating well after each one, stir in vanilla.
With part of this cream,
cover the sides and
the bottom of a round spring form.
Cover bottom with lady fingers wich have been moistened with C.O.C. Curaçao Liqueur
Spread cream thickly over them, again, place a layer of lady fingers moistened in Liqueur, repeat until all cream is used. The recipe should suffice for 4 layers.
Cover top with reainder of cream, and decorate with chipped chocolate and candied cherries, chill overnight, or at least 12 hours.
It greatly enhances the visual attraction of the cake if the various layers of lady fingers are given different tints by adding a few drops of food coloring to the quantity of Liqueur needed for moistening each layer.
1 pound Flour 1 pound Butter
1 pound Sugar 1 pound Raisins
1 pound Currants
1 pound dried, stoned prunes
1 pound candied Lemon peel
1 pound candied Papaya ( or Orange peel)
4 oz. Sweet Shelled Almonds
2 oz. Bitter Shelled Almonds
20 Eggs
1 pint C.O.C. Liqueur
½ pint brandy
The day before baking the cake, cut up the prunes, raisins and currants, and boil with ½ pound sugar
After about 15 minutes
add ilkewise cut up lemon peel, papaya (orange peel) and almonds
Cook for 10 minutes.
Use wooden spoon for stirring, remove from fire add C.O.C. and Brandy
Allow mixture to stand for 24 hours.
Mix butter and sugar
well, fold in well-beaten eggs, add fruit mixture and gradualy stir in flour.
Spread butter about
1 - ½ inch high in ablong or square baking pan, and bake
1 - ½ hours in moderate oven.
This cake can be kept for many months at room temperature.
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