Prep 15 mins
Cook 0 mins
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
- 1⁄3 cup orange zest
- 1⁄2 cup granulated sugar
- 2 cups cognac or 2 cups brandy
- 1⁄2 teaspoon glycerine, for texture (optional)
- 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.
I am making this for Holiday Beverage tag so I opened it after 2 weeks to take a small taste. A omitted the glycerin but may go ahead and add it after the initial aging. The taste was of course not as strong as it should be having only aged a short time but it was still fairly strong and tasted enough like Grand Marnier that I think it will make a great sub. Oh and I used brandy.
Ok I got to the 2 month aging point. it`s strained and now wait for 3 more months. I must say it`s pretty good now! I just may add the glycerine. Thanks.
I'm in Costa Rica and used Guaro (sugar cane liquor) instead of a cognac or brandy, since it's somewhat naturally sweet. Very nice finished product that we put in a fresh-squeezed orange juice.