The Grand Cider by Grand Marnier
Nights are drawing in, the mercury is dropping and the leaves are turning orange: fall is here. While summer is the season for ice-riddled spritzes, the later months of the year are all about warming, cozy cocktails – and where better to start than with a pimped-up mulled cider from Grand Marnier?
Blending cognac with bitter orange liqueur, the Grand Marnier Cordon Rouge uses a recipe that dates to the 17th century, when Louis-Alexandre first decided to elevate the famous French liquor. Now, Grand Marnier Cordon Rouge is one of the best-known orange liqueurs in the world – no good bar shelf is complete without it.
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Although a well-known cocktail staple, the liqueur is best known for its inclusion in the likes of margaritas and old fashioneds. However, its toasted hazelnut and toffee notes make it the perfect addition to a mulled cider recipe, too. This recipe combines Cordon Rouge with sweet apple cider, tangy aromatic bitters and a dash of citrus to cut through that richness. In a touch of unadulterated decadence, the final flourish is a knob of butter. For a sweeter finish, consider using a pear cider; for a slightly spicier cocktail, add a cinnamon stick and a couple of cloves during warming.
The recipe can be adapted to suit any number – make it alone for a cozy night in in front of your favorite movie or whip it up for friends.
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Ingredients
— 1 part Grand Marnier Cordon Rouge
— 0.25 parts Lemon Juice
— 3 parts Apple Cider
— 1 Dash Aromatic Bitters
— 1 bar spoon of butter
— Garnish with a cinnamon stick
Method
Add the Grand Marnier, lemon juice, apple cider and bitters to a saucepan and gently warm over a low heat. Serve in a 6 oz Irish coffee glass. To finish, add a bar spoon of butter and a cinnamon stick.
