Grand Marnier Liqueur Recipes

HOMEMADE GRAND MARNIER

Steps:

• Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
• Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
• Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
• After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
• Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.

COSMOPOLITAN WITH GRAND MARNIER®

Steps:

• Pour the Grand Marnier®, triple sec, vodka, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lime twist to serve.

GRAND MARNIER (LIQUEUR)

Steps:

• Cut or scrape the orange colored part off the orange peel. This is the zest and is quite rich in aromatic essences. Be careful not to get any of the white pith of the peel since it is very bitter.
• Squeeze the oranges and strain the juice well.
• In a mixing jar place the orange juice, zest, vodka and the coriander seed.
• Cover and leave to infuse for two weeks.
• Drain through a coarse sieve and return to the mixing jar.
• Discard the residue.
• Add the brandy flavor and the sugar.
• Shake vigorously until the sugar is dissolved.
• Leave to clear. This liqueur is very slow to clear, so be patient.
• When clear, two weeks or more, decant and add orange food dye previously mixed with a small amount of the liqueur.
• This liqueur should be a dark orange color liqueur.

GRAND MARNIER TRUFFLES

Steps:

• Very finely chop 12 ounces semisweetchocolate, and sift to remove powderyresidue; set aside in a small bowl. In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir Grand Marnier into theganache.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved choppedchocolate. With yourclean hand, cover truffle with chocolate. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.