New York City bartending vet Franky Marshall believes Grand Marnier is incredibly mixable. “I love the body that it brings to cocktails,” she says. “The 40 percent ABV means it can stand up to anything you pair it with.” Here, she uses a full two ounces of Cuvée Louis Alexandre, the higher-end expression that’s named in ode to its creator, Louis-Alexandre Marnier Lapostolle, although the signature formula works equally well.
This recipe originally appeared as part of “What the #$@! Do I Do with This? Grand Marnier: What It Is and How to Use It.”
- 2 ounces Grand Marnier Cuvée Louis-Alexandre (or original Grand Marnier)
- 3/4 ounce dry vermouth
- 1 dash orange bitters
- 1 lemon peel
- Garnish: rosemary sprig
Add the Grand Marnier, vermouth and bitters into a mixing glass.
Add ice and stir until well-chilled.
Strain into a chilled Nick & Nora glass.
Express the oil from the lemon peel over the glass and discard peel.
Garnish with the rosemary sprig.