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Dry Curacao liqueur was invented by Alexandre Gabriel, the owner of the Ferrandi cognac house, and his cocktail master, David Wondrich, and is based on a 19th-century French "triple sec" recipe. The liqueur is made from bitter orange peels soaked in undeveloped brandy, vanilla pods, plums, lemon peels, sweet oranges and more than a dozen herbs. Finally, the extract is distilled and mixed with Pierre Ferrand cognac, after which it is developed for a long time in oak barrels.