The original Grand Marnier Liqueur, also called Grand Marnier Cordon Rouge (Red Ribbon), is 40% abv / 80 proof is sold in a unique clear brown bottle shaped like a cognac pot still. The aroma is a musky orange zest with a strong blend of spices, vanilla, and cognac. The taste is a stronger version of the smell with a focus on the slightly musky, bitter oranges well mixed with the herbs and spices, rounded out with vanilla notes, and followed through by the taste of cognac. Like many old and fine liqueurs there is a history behind its creation. In 1827 Jean-Baptiste Lapostolle founded a distillery, his grand daughter married Louis-Alexandre Marnier in 1876 and Louis-Alexandre joined the firm, which changed its name to Marnier Lapostolle. He created what was originally called Curacao Marnier. His friend Cesar Ritz, who later started the Ritz hotels, tried the liqueur and said you should change the name to Grand Marnier, "a grand name for a grand drink." Since then six+ generations of the family have been making Grand Marnier, the most widely exported French liqueur with a bottle is sold every two seconds worldwide. Some interesting facts: Austrian Emperor Franz Joseph ordered 12 cases after trying it at the Grand Hotel in Monte Carlo, the great chef Escoffier loved Grand Marnier and used it when he created Crepes Suzette and the Grand Marnier soufflé, it was even stocked on the Titanic and a bottle was brought up from the wreck.
color that makes it perfect for the holidays. The recipe comes from Epicurious.com: Pour 1/2
cup of grapefruit juice (fresh juice is far preferable) into a glass with ice, add two tablespoons of Grand
Marnier, a pinch of salt, and then add 1/3 cup of sparkling water. Top with lime or orange wedge. I'd serve with
something salty like cheese and crackers or some kind of flatbread.
The advantage of using Grand Marnier
in cooking is that the miniature bottles are readily available (at least they are in the UK). This
sauce recipe was given to me by a trainee chef I know with the suggestion it is served with créme
brûlée, poached fruit or a steamed pudding. I can't wait to give it a
try...
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