Homemade Grand Marnier
8
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From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
- Ready In:
- 15mins
- Yields:
- Units:
Nutrition Information
8
People talking
ingredients
- 1⁄3 cup orange zest
- 1⁄2 cup granulated sugar
- 2 cups cognac or 2 cups brandy
- 1⁄2 teaspoon glycerine, for texture (optional)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Mamas Kitchen Hope
Contributor
@Mamas Kitchen Hope
Contributor
"From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly."
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Mine has been aging for almost a month. It’s developing a film on the surface that I’m wondering if it’s starting to spoil. I’ve always done the first aging without the sugar and this didn’t happen. It must be ok since it works for all of you. I don’t know. Should I refrigerate?
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Anyone used dried orange zest in this recipe? -
I made my own .I used Triple Sec and E& J brandy.
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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.
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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.
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