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LOCATION: Recipes >> Drink Recipes >> Orange Liqueur 01

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1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 tsp glycerine

Place zest and sugar in a small bowl. Mash and mix together with
the back of a wooden spoon or a pestle. Continue mashing until
sugar is absorbed into the orange zest and is no longer distinct.
Place into aging container. Add cognac. Stir, cap and let age in
a cool dark place 2 to 3 months, shaking monthly.

After initial aging, pour through fine mesh strainer placed over
medium bowl. Rinse out aging container. Pour glycerine into aging
container and place cloth bag inside strainer. Pour liqueur through
cloth bagStir with a wooden spoon to combine. Cap and age 3 more
months before serving.

Note: Authentic Grand Marnier uses bitter Haitian oranges to produce
its classic taste. You may use any type of orange peel you wish;
however, a bitter type, such as Seville, is preferred for authenticity.

While ordinary brandy can be used, we recommend a good cognac or
French brandy for best flavor. Ready in 5 to 6 months. Makes about
1 pint.


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1 of 2 people found the following review helpful:
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I don't understand what the instructions, December 21, 2005 - 07:49 PM
Reviewer: beginner liquor maker from California
Zest into strips or finely zest? (I tried zesting in strips) What is meant by "Mash zest and sugar together until sugar dissolves" The sugar did not dissolve, no matter how long I mashed. Will the alcohol dissolve the sugar since the zest did not. I guess I will have to wait several months to see how this turned out.

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