¾ Fresh Basil Leaves
1 Quartered Orange
1 oz Grand Marnier
1 oz Gold Rum
½ oz Simple Syrup
Directions:
Muddle basil leaves, quartered orange and simple syrup in an old-fashioned glass. Add ice, Grand Marnier and rum. Roll 2-3 times and serve.
2 oz Grand Marnier
1 oz Brandy
1 oz Blood Oranges
½ oz Lemon
Directions:
In a shaker mix all ingredients. Pour the liquid over ice and garnish with a thinly sliced blood orange over the cocktail.
1 ¼ oz Appletons VX
½ oz Grand Marnier
¼ oz Galliano
1 oz Fresh Lemon Sour
3 dashes Peychaud Bitters
Directions:
Combine all ingredients in an ice filled shaker. Shake and strain into a chilled cocktail glass. Caramelize orange zest over the top. A Votre Sante!
3 oz Mango Puree
2 ½ oz Patron (Tequila)
1 oz Grand Marnier
8 Mint leaves
1 dash Simple Syrup
Directions:
Muddle the mint leaves with simple syrup. Add ice, tequila, Grand Marnier, and mango puree. Shake with ice and pour into old fashioned glass.
1 barspoon Ginger Puree
1 oz Hennessy V.S
¾ oz Grand Marnier 100th
¾ oz Orange Juice
¾ oz Lemon Juice
½ oz Simple Syrup
Directions:
Shake all ingredients and strain into a chilled martini glass.
1 ½ oz Grand Marnier
¾ oz American Fruit Bourbon Barrel Apple Liqueur
¾ oz Monin lemongrass syrup
3 dashes Angostura Orange Bitters
1 ½ oz Freshly squuzed lemon juice
3 slices Fresh red apple with skin
½ oz Eggwhites
Directions:
Place apple and syrup in mixing glass, muddle till almost liquid. Pour rest of ingredients in mixing glass, shake with ice hard for about 10 seconds. Strain and pour in a pre-chilled cocktail glass.
Garnish:
Candy an orange slice by boiling it.
1 ½ oz Grand Marnier
3 oz Champagne/Prosecco
1 ½ oz Pimms
Raspberries/few berries
1 slice Blood orange
a few Mint leaves
1 Berry strawberry
Directions:
In a shaker, muddle the raspberry, orange and mint with a swill of Grand Marnier. Add the remaining Grand Marnier and Pimms and shake with a few cubes of ice. Transfer to a tall glass (Collins is fine) and top with Champagne. Garnish with strawberry and blood orange.
1 oz Grand Marnier
¾ oz Hangar One Mandarin Vodka
½ oz Fresh Mandarin Orange Juice
1 Egg
1/2 oz Vanilla Syrup*
Directions:
*Vanilla syrup = 2 cups sugar, 1 cup water and one vanilla bean cut lengthwise. Bring to slight boil and simmer until clear, let cool and strain out vanilla bean. Combine all ingredients in a Boston shaker with ice and shake vigorously. Strain into a chilled glass.
1 ½ oz Grand Marnier
1 oz Passion Fruit Juice
1 oz Star Fruit puree*
1 small egg Egg White
1 pinch Edible Gold Flakes
Directions:
Add Grand Marnier, Passion Fruit Juice, Star Fruit puree and egg white with ice to a cocktail shaker. Shake vigorously to emulsify the egg white and produce a thick foam. Strain ingredients into Collins glass with fresh ice; garnish with star fruit slice and sprinkle with gold flakes.
(*To make the puree, blend one Star Fruit with one teaspoon of sugar.)
4 oz Kumquats
1 oz Grand Marnier
½ oz St. Germain
2 oz Floral sake
1 oz Lychee Lebanese orange blossom foam
Directions:
4 kumquats cut in ½. Pour 1 oz Grand Marnier. Muddle, Pour ½ oz St. Germain, 2oz Sake. Shake for 12 seconds. Pour into highball full of crushed ice. Top with foam of lychee Lebanese orange blossom.
