The history of Senior & Co begins in 1896 at Botika Excelsior, a pharmacy on Curaçao. Haim Mendes Chumaceiro and Edgar Senior developed a liqueur from a family recipe that would later become known as Senior’s Curaçao Liqueur.

Laraha fruit

An important part of the story is the laraha, a bitter citrus fruit that grows on Curaçao. The fruit itself is barely edible, but the dried peels contain aromatic oils that form the basis for the liqueur.

Since 1945, Senior & Co has been produced at Landhuis Chobolobo on Curaçao, where many steps in the production process are still done by hand. The distinctive bottle also refers to the product's origin. The shape is inspired by the laraha and has remained virtually unchanged for decades.

* Text continues below the photo.

The story behind the glass

This origin gives hospitality entrepreneurs something extra to tell at the table or at the bar. From the local laraha to production on Curaçao: behind the bottle is a concrete story that staff can easily share with guests. 

At the same time, of course, it is about what happens in the glass. Curaçao Triple Sec is available in Clear, Orange, and the well-known Blue Curaçao. The original liqueur was clear, by the way; the colors were added later. Blue Curaçao subsequently grew into a globally known cocktail ingredient.

In addition to this classic, Senior & Co produces liqueurs such as Tamarinde and Rum Raisin. Tamarinde, for example, has a fresh, slightly sweet and tart character and pairs with ginger ale, lime, and spirits such as tequila, vodka, or mezcal.

* Text continues below the photos of cocktails with Blue Curaçao and Tamarinde.