Total Time
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.

Ingredients Nutrition


  1. 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.
  2. Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
  3. Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
  4. After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
  5. Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.


Most Helpful

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.

Nyteglori December 17, 2007

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.

Rita~ December 12, 2006

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.

Wayne H. September 09, 2016

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