Comments on: Homemade Grand Marnier Clone

By: debg

debg — Sat, 06 Apr 2013 00:31:20 +0000

i made this and it is wonderful cheaper than commercial and people think its great

By: jamie

jamie — Sun, 29 Jan 2012 20:29:27 +0000

Mary Beth- having made Limincello this last year (an essentially similar process), I have to say that I was initially tempted to try to reuse the peels; but I found that, after sitting in the alcohol, they had become entirely dessicated. That’s the point, I guess… to extract as much of the oils and flavor compounds as possible, and leave nothing behind in the peels.

By: Rockbobster

Rockbobster — Thu, 05 Jan 2012 18:53:05 +0000

This recipe looks promising. I have made a few batches. The first one had a bit of rind and was drinkable, but had an off taste. The second batch was just right, and I got comments that it was better than the commercial version. Working the sugar into the peel like this recipe calls for looks like it will maximize that orange flavor we are looking for. For serving, I usually pour off the clear liquid to share with others, and use the murky stuff for my personal drinks, it is enjoyable. The fruit solids are great to put on vanilla ice cream. Just an idea, I do not want any of it to go to waste.

By: Mary Beth Smiderle

Mary Beth Smiderle — Sun, 25 Dec 2011 20:30:31 +0000

This is a fabulous recipe – thanks for sharing. One suggestion, at the point where the orage peel etc is strained from the alcohol — find a use for that marinaded orange peel – much too good to toss.

By: Terri

Terri — Fri, 21 Oct 2011 19:49:40 +0000

Good thing I looked this up now. I bought a bottle of Grand Marneir for a birthday gift and was shocked that the big bottle cost $87!!!! So I thought I would look up a recipe to make along with my homemade Kahlua for Christmas presents… I need to start now, so it will be yummy by Christmas… Thanks!

By: divermac

divermac — Sat, 11 Jun 2011 03:33:21 +0000

i made this recipe using Jacques Cardin VSOP Cognac, evaporated cane juice, organic Valencia oranges and aged the mix for ~10 months (mainly because i thought i had another step to do and kept procrastinating, turned out to my advantage). i did the straining as advised above. i also did a batch with some E&J Brandy (wasn’t bad stuff if i remember, but makes better brandy then grand marnier). i had a few glasses of the result (Jacques Cardin version) and thought it was excellent! however, i wasn’t too sure about a comparison since it had been about a year or more since i had the real stuff. at this point i was thinking i only saved ~$3-4 and the real stuff was easier to get a hold of. i finally did a taste test – several tries at it, and there’s no comparison. the homemade stuff is sooo much smoother, the orange flavor tastes very real – fresh if that makes any sense! i can’t believe how harsh the real stuff is after tasting my own. my only complaint is the turbidity of the homemade stuff. how do i get rid of that? heat it? a lot more filtering?

By: LadyJayPee

LadyJayPee — Tue, 08 Jun 2010 22:49:46 +0000

I put together a batch of this today, so am making it alongside you!

By: Joe

Joe — Tue, 18 May 2010 18:48:38 +0000

What brand and age Brandy/Cognac would you suggest?

By: Joe

Joe — Tue, 18 May 2010 18:20:15 +0000

Do you have any suggestions on the brand and age of Brandy/Cognac to use?

By: Alisa

Alisa — Sun, 02 May 2010 09:40:42 +0000

Interesting! Id love to try this soon.I love your step-by-step photos.