Grand Marnier 100 Year Recipe

Preparation

1. 1

   Chill glass

   Place a large old-fashioned glass or rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to thoroughly chill.

2. 2

   Optional absinthe rinse

   If using, pour 1/8 tsp (about 0.125 tsp) absinthe into the chilled glass, swirl to coat the interior, then discard any excess (either pour out or blot with a paper towel). This adds a subtle anise lift that plays with the orange and Cognac.

3. 3

   Stir the cocktail

   In a mixing glass or small shaker filled three-quarters with cubed ice, add 2 oz Cognac, 1 oz Grand Marnier, 1/4 oz sweet vermouth, 2 dashes Angostura bitters and 1 dash orange bitters. Stir briskly with a bar spoon for 30–45 seconds (until well chilled and properly diluted).

4. 4

   Prepare the glass

   Discard the chilling ice water (if used) and add one large clear ice cube or an ice sphere to the chilled glass.

5. 5

   Strain & finish

   Double-strain (or fine-strain) the chilled mixture from the mixing glass into the prepared rocks glass over the large ice cube.

6. 6

   Garnish

   Express an orange peel over the cocktail by holding the peel skin-side down about 3–4 inches above the drink and giving it a firm squeeze to spray oils across the surface. Rub the peel around the rim if desired, then drop the twist into the drink. Optionally, add a Luxardo or brandied cherry on a pick.

7. 7

   Serve

   Serve immediately while very cold. Sip slowly to appreciate the interplay of Cognac and orange-liqueur notes — this is a spirit-forward, contemplative cocktail.