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Pistachio cream liqueur, and how to serve it
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Citrus$59.99each
Orange peel · sweet · warm finish
Grand Marnier 700ml delivers elegant citrus complexity perfect for cocktails and desserts.
CitrusGrand Marnier was created in 1880 by Alexandre Marnier-Lapostolle, inside a French family business that had begun in 1827, when Jean Baptiste Lapostolle built a distillery at Neauphle-le-Château. It was first sold as Curaçao Marnier, and the hotelier César Ritz is credited with suggesting the name it carries now. The house is part of the Campari Group today.
The recipe pairs Cognac with bitter orange. In the Cordon Rouge, Cognac makes up 51 per cent of the blend. It is double-distilled in copper pot stills from grapes pressed and fermented straight after harvest, then ages in French oak for at least two years. The oranges are Citrus bigaradia, grown in the Caribbean and picked while still green, when the peel holds the most bitter essence. The dried peel is macerated in alcohol, and the orange and the Cognac then rest together in a large oak vat for up to six months before bottling at 40 per cent.
The result tastes of bitter orange rounded out with hazelnut, toffee and vanilla. It works in the Cosmopolitan, the Margarita and the Sidecar, and in dessert cooking such as crêpes Suzette and crème brûlée. For a Grand 75, shake 45 ml with about 22 ml of lemon juice and a spoon of sugar syrup, strain into a flute and top with Champagne.
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