In today’s ramped-up bar culture, the sweetness of Curaçao or Triple Sec, the orange liqueurs used in many classic cocktails, did not satisfy David Wondrich, the drinks historian and expert. So he worked with Alexandre Gabriel, the president of Cognac Ferrand in France, to develop a drier bitter orange Curaçao, like the kind made back in the 1800s.

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They researched 19th-century recipes, and the result is Pierre Ferrand Dry Curaçao Ancienne Méthod, made with an infusion of the dried skins of Seville oranges in unaged, clear brandy. The spirit is redistilled and blended with Cognac, seasonings like anise and grilled sugar, and more orange peels. It is then barrel-aged and emerges smooth, veiled with orange, kissed with sweetness and hinting of juniper, almonds and vanilla. Mr. Wondrich wrote the tasting and historic notes on the label.

Pierre Ferrand Dry Curaçao Ancienne Méthod is 40 percent alcohol and comes in 750-milliliter bottles for $25.99 at Astor Wines and Spirits, and $26.99 from drinkupny.com; both of them expect to have the drink in stock next week.