Homemade Grand Marnier

READY IN: 15mins
Recipe by Mamas Kitchen Hope

From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.

Top Review by Wayne H.

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.

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.

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