France’s famed Cognac house, Maison Ferrand, crafts this Old World-style triple sec using the dried peels of Laraha oranges, a bitter varietal native to the island of Curacao. Based on a 19th-century recipe, they distill the orange peels and spices three times until the alcohol is bone dry—or “sec,” hence “triple sec”—and then blend it with brandy and Ferrand’s Cognac. Rich and balanced with an elegant and unmistakable twist of orange, this is a triple sec unlike any other. While delicious on its own, it also makes a tangy, upscale floater for margaritas and punches of all kinds.