Revolte Dry Curaçao & Revolte con Leche

If you should have read about my Strawberry & Sage Highball, you might have noticed a little surprise in the list of ingredients. The recipe itself is only a simple Highball based on an infused rum and a sage lemonade, but gets a final touch by a Dry Curaçao. Moreover, this is not just any dry curaçao, but a dry curaçao from Revolte. (provided test product)*

Until the present day, Felix Georg Kaltenthaler has been able to convince me every single time with his Revolte products and so once again I was very curious whether he would succeed again. Well, I can yet tell you: Yes, he succeeded once again.

If you do not know what I am talking about at all, a look at some former articles might help you. There are the Revolte Rum, the Revolte Overproof and the Revolte Falernum as well as the Revolte Swedish Punch, about which I already wrote reviews here. If you are looking for general and definitory information about the category of Curaçaos, Triple Secs and Co, this article is also recommended (and maybe this one as well).

So, after all the preliminary skirmishes, now to the essentials: The Revolte Dry Curaçao is, of course, primarily intended as a bar ingredient for creating cocktails. Felix Georg Kaltenthaler has teamed up with the TinTin Bar in Stuttgart to create a Curaçao that actually deserves the designation Dry (see the tasting notes below). The Dry Curaçao is bottled at an ABV of 37% and is based on the Revolte Overproof Rum, in which Sicilian bitter oranges are allowed to macerate. Finally, the rum is married with brandy (Weinbrand).

Tasting Notes:

Aroma: The bitter oranges unfold very beautifully and authentically right from the start. There are both bitter notes of the skins, but also fruity and fresh tones, which create a lively picture in the mind. Behind it, there is a beautiful sweetness of rock candy; however, it is not exuberant, but rather brings subtle caramel nuances. Over time, the fruit notes broaden a bit, showing some familiar features of stewed fruits from the Revolte Overproof. Nonetheless, they remain enigmatic and leave no doubt that the bitter orange is the star here. The brandy part can only be guessed.

Taste: I also like the Revolte Dry Curaçao very much on the palate! The sweetness is very well done, by no means sticky or dominant and leaves enough room here for the Sicilian bitter oranges, which can and may really distinguish themselves here. The rum part remains very discreet, associations of pineapple and dried fruits are there, but at best, they sing a chorus from far away. I also have to think – for whatever reason – of tamarinds.

Finish: extremely dry with bitter notes of orange peel, very nicely done!

For classic cocktails like the Pegu Club, the Mai Tai, a Brandy Blazer, the Fedora Punch or an El Presidente the Revolte Dry Curaçao is the natural choice. However, I wanted to go not as classic today, but not less exciting and used the Revolte Dry Curaçao in a really delicious cocktail. It’s a drink inspired on the one hand by a classic Milk Punch (I’ve written about Milk Punches, especially Clarified Milk Punches, in the past) while on the other hand by a drink called “La Lechedora”, which I got to know through Imbibe Magazine. It was created by Alex Gregg from the Curadero in San Diego and is basically also a variation of a classic Milk Punch. Alex Gregg uses Mexican Sotol in his version, a kind of relative of Tequila, which mostly comes from the biggest Mexican state Chihuahua. However, since I wanted to have a little smoke in my drink, I decided to use the very beautiful Sierra Milenario Fumado Tequila. And what could fit better in such a Mexican-inspired drink than an accent of Mexican bitters? That’s where the famous Dr. Sours Bitters come in, actually #18 Lavanda. I can only advise you to definitely try the drink, it is awesome – Revolte con Leche!

Recipe “La Lechedora” (adapted from a recipe by Alex Gregg, San Diego):

4,5 cl Sierra Milenario Fumado
2 cl Revolte Dry Curaçao
5 cl fresh whole milk
1.5 cl sugar syrup
2 Dashes Dr. Sours #18 Lavanda

Preparation: Shake all ingredients vigorously on ice and strain into a glass filled with fresh ice cubes.

Glass: Tumbler or small long drink glass.

Garnish: orange zest

Buying sources: At specialized retailers or online

*The fact that this product has been sent to me free of charge for editorial purposes does not – in any way – imply any influence on the content of this article or my rating. On the contrary, it is always an indispensable condition for me to be able to review without any external influence.

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