Charley's Southern Charm Cocktail
For more than a century, Grand Marnier distinctive cognac and orange flavor has been adding a refreshing, one-of-a-kind twist to creative cocktails.
For a classic, fail-safe cocktail, the margarita is a popular choice—particularly in the Western U.S. However, experienced party hosts and bartenders who like to surprise their guests with new ideas and fresh twists on old ones understand that Grand Marnier can transform even the most basic recipe into an original declaration of good taste.
Grand Marnier can transform even the most basic recipe into an original declaration of good taste.
Since its creation in 1880 by Louis-Alexandre Marnier Lapostolle, Grand Marnier has proven to be such a staple ingredient for entertaining that newer expressions, Grand Marnier Cordon Rouge and Cuvee Louis-Alexandre, have entered the cocktail lexicon and the home bar in recent years. Even with that in mind, serious Grand Marnier enthusiasts are in for a real treat, with a fleet of new recipes that will surprise and delight even the most selective imbibers.
“Grand Marnier can be used to create simple yet elevated cocktails, making every-day entertaining opportunities a special event,” says Xavier Herit, Grand Marnier’s national brand ambassador.
“What I enjoy the most about Grand Marnier’s signature expression, Cordon Rouge, is that it is versatile and can be used as either a base spirit in a range of cocktails or as an added ingredient to transform an ordinary cocktail with a ‘Grand’ twist. In times when many people are choosing to enjoy cocktails responsibly and at home, Grand Marnier will make mixology simple for even those just embracing bartending.”
Given the sunny disposition of its proprietary blend of cognac and orange essences, the spirit adds dimension and balance to a variety of beverages and foods that needs a dash of freshness.
For example, a Grand Marnier reduction mixed with olive oil, balsamic vinegar and a squeeze of lime becomes a wonderful salad dressing, a base for ceviche or a marinade for salmon or poultry. It can be blended into fresh whipped cream and used as a topper for fresh fruit or a simple orange sorbet recipe.
“Grand Marnier is an incredibly versatile spirit. Think of it less as an orange liqueur and more as a brandy with extra flavor,” adds Adam Fournier, bar director for Fellow, one of the hottest cocktail destinations in Los Angeles, and 2021 U.S. World Class Bartender of the Year.
“One of my favorite uses for Grand Marnier is to amplify the base notes of a cocktail with its cognac characteristic while adding in the distinctive orange sweetness,” he says.
Emily McLoughlin, manager at The Penrose in New York City, suggests adding some bubbles for a light, easy-to-sip tipple. “If I’m ready for something celebratory but also refreshing, a champagne cocktail is the way to go,” she says.
“Cucumber and orange are the quintessential base fruits for my classic cup recipe. Nothing feels cooler and smoother than cucumber, while orange is the citrus with the most substance. The fresh ingredients are highlighted by the depth and complexity of Pomp & Whimsy gin liqueur, while the Grand Marnier adds substance and texture. With a topper of brut sparkling, it’s a garden party in a glass.”
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For those who are still perfecting their mixology skills, Grand Marnier teamed up with Luxe Fête event planning studio founder Nathalie Cadet-James to launch a limited-edition picnic in a box inspired by the traditional French ‘On Holiday’ experience. The easy-to-use and hard-to-forget entertaining set provides all the chic essentials for the perfect get-together, including tableware, conversation starters and signature Grand Marnier cocktail recipes.
Whether you’re having a few friends over for a casual get-together or a full-blown fete, the following recipes by Herit, Fournier, McLoughin and acclaimed bartender Tony Abou-Ganim are easy to create and will elevate any and all occasions.
Given the sunny disposition of its proprietary blend of cognac and orange essences, the spirit adds dimension and balance to a variety of beverages and foods that needs a dash of freshness.
Garibaldier Cocktail
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GARIBALDIER | Xavier Herit
1¼ ounces Grand Marnier Cordon Rouge
¼ ounce fresh lemon juice
¾ ounce Campari
2½ ounces fresh orange juice
1 orange, thinly sliced
Method
Add all ingredients in a punch bowl or mixing tin. Shake and strain over fresh ice into a Collins glass.
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CARLEY’S SOUTHERN CHARM
1½ ounces Grand Marnier Cordon Rouge
4 ounces unsweetened hibiscus iced tea
1 orange, thinly sliced
1 fresh mint
Method
Add all ingredients in a punch bowl or pitcher. Serve in a Collins glass over ice.
Grand Margarita Cocktail
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GRAND MARGARITA | Xavier Herit
¾ ounce Grand Marnier Cordon Rouge
1½ ounces Espolon Reposado tequila
1 ounce fresh lime juice
¼ ounce agave nectar
Lime wheel
Salt
Method
Rim a rocks glass with fine salt (optional). Combine ingredients in a shaker tin, add ice and shake. Strain into glass, add fresh ice and garnish with lime wedge for an elevated take on the classic margarita.
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GRAND 75 | Xavier Herit
1½ ounces Grand Marnier Cordon Rouge
¾ ounce fresh lemon juice
1 bar spoon simple syrup
2 ounces dry French Champagne
Orange twirl
Method
Combine Grand Marnier Cordon Rouge, simple syrup and fresh lemon juice in a shaker tin. Add ice and shake. Fine strain into a chilled flute or coupe glass. Top with Champagne. Garnish with an orange twirl.
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Grand Collins Cocktail
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GRAND COLLINS | Xavier Herit
1½ ounces Grand Marnier Cordon Rouge
¾ ounce fresh lemon juice
1 bar spoon simple syrup
3 ounces soda or sparkling water
Method
Build drink in tin, add ice and shake. Strain over ice into a Collins glass.
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CHAMPAGNE CUP | Emily McLoughlin
1¼ ounces Pomp & Whimsy gin liqueur
¾ ounce Grand Marnier
3 ounces Brut Champagne
1 ounce club soda
Method
Fill a large wine glass with ice and add ingredients one by one. Garnish with cucumber slices, slice of lemon, orange peel and florals as you like.
Grand Sangria Cocktail
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GRAND SANGRIA | Xavier Herit
1 ounce Grand Marnier Cordon Rouge
½ ounce cinnamon simple syrup
½ ounce 1757 Vermouth Di Torino Rosso
½ ounce fresh lemon juice
½ ounce fresh orange juice
3 ounces red wine (rioja or syrah)
1 orange, thinly sliced
Method
Add all ingredients in a punch bowl or pitcher. Refrigerate for two to four hours before serving. Serve in a wine glass over ice.
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LA CANARD | Adam Fournier
1½ ounces duck fat-washed Chivas 18
1 ounce Grand Marnier
1 ounce pear juice
¾ ounce apricot essence
2 dashes orange bitters
Method
Add all ingredients to a mixing glass and fill with ice. Stir until cold. Strain into a Nick & Nora glass or small cocktail glass. Finish with orange bitters
Larchmont Cocktail
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LARCHMONT | Xavier Herit
1½ ounces white rum
½ ounce Grand Marnier Cordon Rouge
½ ounce fresh lime juice
1 bar spoon simple syrup
Method
Build drink in a mixing tin, add ice and shake. Strain into a coupe glass. Garnish with an orange peel.
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LA CANARD | Adam Fournier
1½ ounces duck fat-washed Chivas 18
1 ounce Grand Marnier
1 ounce pear juice
¾ ounce apricot essence
2 dashes orange bitters
Method
Add all ingredients to a mixing glass and fill with ice. Stir until cold. Strain into a Nick & Nora glass or small cocktail glass. Finish with orange bitters
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