Mmmmm. Oranges. I love them. Dearly.
I’ve even been known to eat the peels of oranges, candied or not; minus the pith, of course! Orange is one of my favorite flavors to add to baked goods, hot drinks, custards, and more. Sometimes that’s easily accomplished by squeezing a little wedge of orange into or over a dish, but sometimes it requires a little more finesse. Sometimes it requires Grand Marnier.
This classic liqueur is basically the essence of oranges blended with cognac (fancy-pants brandy). There are times when that small addition of alcohol is necessary to release flavors that otherwise would remain sadly locked away in their little alcohol-soluble encapsulated molecules*. And there is no substitute for a little nip of something potent at those times.
*Think tomatoes, peaches, strawberries, blueberries, etc… All of those have flavors that cannot reach their full potential unless joined with alcohol. I’m not saying you have to drown your food, I’m just saying a judicious glug added to a recipe can make the difference between ‘great’ and ‘spectacular’.
A couple weeks ago, I shared my recipe for Blueberry Tiramisu and a quick, informal poll showed that most of you wanted to know how to make a Homemade Grand Marnier Clone. This means one of two things:
- You want to refill the bottle of the ‘real’ stuff you bottomed out when you generously made margaritas for your entire neighborhood. Or…
- You, like me, just want to prove that you can do it better than ‘the man’ does. You know. The ‘Grand Marnier’ man. Sitting in his fancy chateau in Les Alpes, sipping his apéritif and laughing haughtily at all the hoi polloi paying big money through the nose for something that can be made so easily at home. *Insert snooty Gallic snicker here.
Well, one way or the other, I’m your gal. There is one really difficult thing in this recipe, though; you’re going to have to wait 2-6 months after putting it together before you start sipping if you want it to taste like the real deal. Of course, if you’re popping it in a blender with a bunch of ice, some sugar syrup, lime juice and tequila, you have my blessing to cheat on that time frame a bit. I mean honestly. Is it REALLY going to make a difference how ’round’ a flavor you have if you’re going that direction?
But if you want to sip on this or use it in cheesecakes or dunk ladyfingers in it for tiramisu or add it to pastry cream or drizzle it over crêpes prior to flambéeing the tar out of them, you may want to go that extra mile. Trust me.
Psst. Hey. Want to impress your favorite food or wine or cocktail aficionado? Decant the finished liqueur into a beautiful bottle with a cork or stopper, wrap with a lush (pun intended) ribbon and watch their jaws drop and eyes pop when you tell them what’s in it. I tried this out on my favorite wine snob (her description, not mine) friend and asked her whether she thought it measured up to the real thing. Her response? “This is amazing! This is BETTER than Grand Marnier! Grand Marnier WISHES it tasted like this.”
For a photo-free, printer-friendly version of this recipe with no blah-blah, click here!
Homemade Grand Marnier Clone
While this is a project that is simple, it is definitely one that requires forethought. At a bare minimum, this liqueur takes 2 months to be ready. And yes, it will be delicious at 2 months, but if you go all out, whole hog, pedal to the metal and give it the full six months to age you will be rewarded with an amazing depth of flavor and smoothness. Of course, if your patience is anything like mine, you’ll want to try it sooner, so do what I do: divvy the batch into two containers, one for now and one for later. ~or~ Double the batch! You could quadruple it for the same price as a 750ml bottle of the real deal. And I think you’ll find that this is not only just as good as the ‘benchmark’ but even better!
Ingredients:
- The zest of 8 oranges (gently washed and toweled dry before hand). Take care to get the zest only- no white pith!
- 1 cup granulated white sugar
- 4 cups brandy (Using a better quality brandy or cognac will result in a much smoother sipping finished product.)
- optional, 1 teaspoon liquid vegetable glycerine (This creates a finished product with a more velvety mouth feel.)
Sprinkle about 1/4 cup of the sugar over the zest in a mid-sized bowl or mortar and squish together with a pestle or the back of a heavy spoon.
Continue smooshing and adding sugar 1/4 cup at a time until the sugar and orange zest are almost paste-like.
Transfer this mixture to a large, clean jar with a tight fitting lid.
Pour the brandy over the mixture and stir well.
~And here is where the photos stop. Honestly, I’m all out of the aged stuff and I’m not willing to wait 6 months before I post this recipe for you. Take my word for it. It’s pretty and it’s delicious. I’ve made it many times before. Remember my amazing yet ill-fated Blueberry Tiramisu? That *sob* work of art used the very last of my Homemade Grand Marnier Clone. (Blasted dog!) So if you make this now, we’ll have it available at just about the same time. To your health!
Cap tightly and age 1-3 months, shaking weekly, in a cool, dark place. (Basements are usually perfect for this!)
After at least 4 weeks (the longer you let this age, the better it will be!) shake the jar well and pour the mixture through a fine mesh stainless-steel strainer into a bowl or large measuring cup with a spout. Rinse the strainer and the jar that you used to age the liqueur. Line the strainer with cheesecloth or a clean tea towel and pour the liqueur back into the aging jar. If using the liquid glycerine, stir it in at this point. Cap tightly again and continue aging for an additional 1-3 months.
Reader's Thoughts...
Melisa Davies says
I have mad this and it is in a bottle now. I have about one month until I can serve it. However there is an ugly film on the top. I have poured it several times through a metal coffee filter and nothing ready changes. They whole batch is now cloudy. I have added gylcerine but it was cloudy before I got to that point. It has been in a dark room temp place since the beginning. What can I do and is it safe to drink?
Rebecca says
Hi Melisa- I’ll suggest pouring it through a double thickness of paper coffee filters. What was the metal in the metal coffee filter?
Ginni says
Aloha, l thank you for the well written instructions. I just finished off my 16 year old bottle of my very first attempt of making Grand Marnier myself that was pretty good BUT I lost the recipe.
I just finished using your recipe four and a half weeks ago and it is very cloudy today. Is there any way to make it better?
I also make Kahlua and I just stumbled onto some Limocello recipes that look fun.
Have fun in your endeavors!
gs
Rebecca says
Hi Ginni- Thanks so much! There are a couple of tricks you can try to help clear up the infusion. First try pouring it veeeerrrrry slowly through a double thickness of coffee filters. That can trap some of the cloudiness. If that doesn’t do the job, there’s a trick I have heard of but not personally tried; milk washing.
This is a pretty old technique and it’s widely regarded, but, as I said, I have not tried it personally. Basically, if there’s acid in the liquid you’re adding the milk to, that milk will curdle, and as it does, it traps the polyphenols which cause the cloudiness. Slowly strain out those curds and not only does the haziness disappear leaving a crystal clear liquid; it is said to remove any residual bitterness, too.
Please let me know if you try either or both of these techniques!
(Google for complete instructions, but here’s what I found…)
Stir in 1 teaspoon lemon juice per cup of liqueur
In a separate bowl that can hold up to 10 cups, measure 1 cup of whole milk per 4 cups of liqueur.
Pour the acidified liqueur in very, very, very slowly. It will curdle. That’s what you want.
Stir once only and very gently. Let it sit undisturbed at room temp an hour.
Put a double layer of cheesecloth or a big coffee filter over a fine mesh sieve positioned over a clean bowl and very slowly ladle the liquid into the lined sieve. Don’t press the curd layer that forms. You want it to kind of float to the top. It’ll take an hour or so to strain the liquid if you do it correctly. If the liquid isn’t crystal clear, you can strain it through the cheesecloth one more time.
Susan says
Mine has. Even aging for almost a month. It’s developing a film on the top and makes me wonder if I need to refrigerate for the remainder of the time. It’s hot here, but our home is air conditioned at 77 degrees (73 at night).
I don’t want to lose it to spoiling. At this point, it still tastes good. 👍🏼 Any suggestions? 🙏🏼
Susan says
*has been aging*
Rebecca says
Hi Susan- I think it’s likely the film is from the glycerin, but I’d refrigerate it, too!
Susan says
Thank you, I think I may even do the straining today also, and let it continue to mellow in the fridge.
I didn’t use the glycerin. 👍🏼
Sue says
The film is the oil from the oranges. It is OK.
Susan says
I’ve tried your recipe but noticed a suspicious film on top. Now 2 months later there’s a strange blob of something floating in the brandy above the orange peel. Is that normal? It screams DANGER to me. 🙁
Rebecca says
Hi Susan- The film wouldn’t have been a worry unless it grew fuzzy. Can you describe the blob a little better? Was your zest zest-only with no pith? Have you been shaking the mixture regularly? Let’s see if we can troubleshoot this. It’s hard since I can’t actually see it.
The likelihood of something going drastically wrong is low since it is so very high in alcohol, but there is a chance since we’re adding in sugar and orange peel.
Betsy says
…just bottled this concoction this afternoon, after 60 days. Strained thru fine mesh sieve, then fine, double thick cheesecloth…totally cloudy…the person I made this with just text to say there is a funkiness at top… Now what? It isn’t our first time, but first time using this recipe. Can you suggest anything to clear cloudiness? …I would assume another straining…to reduce the other problem. The first time we made orange liqueur, peeling oranges w a potato peeler…there was no cloudiness, or other problems. Appreciate any ideas you have to fix this…
Rebecca says
I would use a double thickness of ultra-fine cheesecloth (or butter muslin) to strain it again. There are some clarifying powders you can buy for liqueurs, but I am unfamiliar with them or the usage.
Jim Rober says
Where do you purchase liquid vegetable glycerin ?
Rebecca says
Hey Jim! I get it here on Amazon.
Kat says
Can i use my Vita Mix to blend zest and sugar ??
Rebecca says
You bet!!! That’ll blend it for sure!
debg says
i made this and it is wonderful cheaper than commercial and people think its great
Rockbobster says
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.
Mary Beth Smiderle says
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.
jamie says
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.
Kat says
Use it in Holiday breads, or biscuts with rosemary and a few pine nuts.
Terri says
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!
divermac says
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?
Vash says
I make it in a similar way. I add half a cup of golden syrup rather than the evaporated came juice. Then I also let it seep for months and months shaking it every week.
To get rid of the murky colour, I strain it through mesh first, but then I use coffee filters. I double the filters up and place them in a clean funnel. Then I replace the filters every cup of liquid so that they don’t deteriorate and let in any impurities. My liq
LadyJayPee says
I put together a batch of this today, so am making it alongside you!
Joe says
What brand and age Brandy/Cognac would you suggest?
Joe says
Do you have any suggestions on the brand and age of Brandy/Cognac to use?
Alisa says
Interesting! Id love to try this soon.I love your step-by-step photos.
Tara says
Where would one get liquid glycerine?
~Tara
Rebecca says
Slainte Mhar, Maybelle’s Mom. (How long can we keep this going?)
Tara- It’s pretty readily available at health food stores, better stocked grocery stores (in the healthy foods sections), canning/bulk foods stores and Amazon.com. But it is optional, so if those avenues are too inconvenient or costly you can just skip it!
John Redden says
At a beer or wine making shop is the easiest. If you are into making any of these thing it is great to have on hand.
maybelles mom says
l’chaim to you too.