The peel of the bitter orange fruit known as "laraha" is used to flavour which liqueur?

"Laraha" ( “Citrus Curantium subspecies Currassuviencis” ), or “Curaçao” orange (“Citrus Aurantium var. Currassuviencis”), is the name of a citrus tree that grows on the island of Curaçao, a small independent island nation which is part of the Kingdom of the Netherlands. It is situated in the Lesser Antilles off the northern coast of Venezuela. It is also the fruit of a tree.

Spaniards settled the island in 1527 and soon set to planting orange groves but they didn’t grow well in the volcanic soil and arid climate of Curaçao. The fruits were small, bitter, and inedible. Adapting to the local conditions the plant took on new characteristics, the species designated as “Citrus Aurantium Currassiviencis”, and a new name, the “laraha” orange.

While the "laraha" fruit itself has little value, the peel retains many fine aromatics and is used to produce traditional versions of "Curaçao" liqueur and triple sec. Brewers have various methods for using it, but most involve steeping the peel in the wort for several minutes before the end of the boil, taking care not to over-boil it, and drive off the desired aromatic oils. After steeping, the peel should be removed from the wort.

In concentration, bitter orange peel aroma can veer from citrusy to an almost meaty pungency, reminiscent of hot dogs. Therefore, while a valuable flavor in the brewer’s arsenal, it is a spice best used sparingly.