While here at Whisk(e)y Apostle we’re focused on whiskey/whisky, that isn’t the only thing we drink. Sure, all but 30 of the 650+ reviews on our site are whiskey, or cocktails which include whiskey. But from time to time it serves the palate well to appreciate other well crafted spirits.
Grand Marnier is a liqueur which includes cognac with orange essence, but the label “liqueur” could be misleading. Most liqueurs are 15-30% ABV, so coming in at 40% ABV already sets Grand Marnier apart from that pack. They also have quite an upscale line-up in the Grande Cuvée Collection which use some really exceptional cognacs (as well as a higher percentage of cognac; we’ll examine one of these more closely shortly – check back!)
I’ll examine Grand Marnier Cordon Rouge by itself in our traditional review format, and then have a go at some of their recommended cocktail recipes which include whiskey and share my thoughts and recommendations!
Grand Marnier Cordon Rouge
40% ABV
$28-$30
Website
We would like to thank HL Group for sending us a sample to review and play with!
What the Blender Says
THE BLEND
Created in 1880 by founder Louis-Alexandre Marnier Lapostolle, Grand Marnier® Cordon Rouge is a premium blend of cognacs with wild tropical oranges from the Caribbean. Louis-Alexandre’s vision of blending the essence of wild tropical oranges with cognac from France was unconventional and truly the earliest form of spirits innovation of its time. Grand Marnier Cordon Rouge is a versatile spirit that can be enjoyed on the rocks or neat, yet exceptionally delicious in cocktails.
TASTING NOTES
COLOR: Brilliant topaz tones with amber hues.
AROMA: Pleasant orange notes with hints of candied peel, light aroma of vanilla fragrance from the cognac.
TASTE: Fragrant orange flavors enhanced by the cognac with nuances of orange essence and hazelnuts.
FINISH: Lingering and harmonious finish.
Enjoy neat, on the rocks or in cocktails.
What Gary Says
Nose: Orange (but not just ‘orange’, a toasted orange zest), honey with a hint of exotic flora.
Palate: Orange creamsicle with a sharp allspice note on entry before syrupy honey and orange sweetness take over.
Finish: Moderately long, soft and sweet.
Comments: Full disclosure, this may have been the first time I sat down and thoughtfully sipped Grand Marnier. I’ve had it on hand for years for cocktails, but never examined it neat before now. I enjoyed it more than I would have expected! If you’re a whiskey fan looking for this to taste like whiskey – it doesn’t. It is most definitely a sweet liqueur, but if you haven’t tried sipping it like a whiskey – and approach it with an open mind, you may be surprised!
Rating: Stands Out
Now – let’s look at some cocktails! They list several recipes on their website, so I decided to try two that are whiskey-based classics.
Grand Old Fashioned
½ oz Grand Marnier
1 oz Wild Turkey Bourbon
1 dash aromatic bitters
Combine the above in a rocks glass, add some ice and stir. Press an orange peel across the top/edges of the rocks glass, and garnish with an orange peel and a brandied cherry.
I followed their recipe above . . .almost exactly. I expounded a bit and used Wild Turkey Kentucky Spirit (shamefully because I’m fresh out of the standard-bearer Wild Turkey 101!) I also skipped the garnishes – but did rub an orange peel around the glass rim.
I wanted to contrast this with a “traditional Old Fashioned”. I know there are different recipes, so this is what I used:
2 oz Wild Turkey Bourbon (same Kentucky Spirit I used above)
3 dashes of Angostura bitters (same I used above)
1 tsp of simple syrup
Same process – combine in a rocks glass with a few cubes, stir, and rub an orange peel around the rim.
What Gary Thought:
The Grand Old Fashioned clearly had a lot of orange influence, and it was more sweet than the standard Old Fashioned. If you’re a fan of Grand Marnier more so than whiskey, but wanting to test the waters with a whiskey cocktail, the recipe as written might be right up your alley. If you’re a whiskey fan looking to change up your Old Fashioned, but not make it too sweet – I’d offer the following tweak to their recipe:
½ oz Grand Marnier
1½ oz Wild Turkey Bourbon (+½ oz from original)
2 dashes aromatic bitters (+1 dash from original)
I tried this variation, and found it a better balance between the bitters, bourbon and Grand Marnier. For me, this was closer to a typical Old Fashioned with a little more orange complexity. I liked it quite a bit!
Grand Manhattan
½ oz Grand Marnier
¾ oz Russell’s Reserve 10 Year Old Bourbon
¼ oz Cinzano (a sweet vermouth)
2-3 dashes aromatic bitters
Mix bitters, vermouth, bourbon, and Grand Marnier in a glass. Add ice, stir, then strain into a chilled martini glass. Garnish with a brandied cherry.
Again – I followed their recipe above . . .almost exactly. I went back to the Wild Turkey Kentucky Spirit and used the sweet vermouth I had on hand (Martini & Rossi). I used 2 dashes of bitters since the volume (1½ oz) was less than my typical recipe.
To contrast this with a “traditional Manhattan”, I had to make one concession. I prefer rye whiskey in a Manhattan (and some recipes call for either or, which to many whiskey enthusiasts is a form of blasphemy; you wouldn’t substitute Coke for Root Beer). But, I wanted to compare with something similar, so this is what I used:
2 oz Wild Turkey Kentucky Spirit
1 oz sweet vermouth
2 dashes Angostura bitters
Same process – combine in a mixing glass, add ice, stir and strain.
What Gary Thought:
The Grand Manhattan was much spicier, which didn’t surprise me due to the ratio of bitters to alcohol. While spicy (which a Manhattan should be, hence my preference for rye whiskey), the Grand Marnier presence isn’t lost. Again, fans of Grand Marnier more so than whiskey, this could be great – although I would guess it might be a bit too spicy. If you’re a whiskey fan wanting a new twist on your Manhattan, I’d offer the following tweak to their recipe:
¾ oz Grand Marnier (+¼ oz from original)
1½ oz Russell’s Reserve 10 Year Old Bourbon (+¾ oz from original)
¼ oz Cinzano (a sweet vermouth)
3 dashes aromatic bitters (make it a solid 3)
Not rocket science, but basically doubled the bourbon, increased the Grand Marnier by half, left the vermouth alone, and with the additional volume (moving up from 1½ oz alcohol to 2½ oz; still less than the 3 oz in my standard) settled on 3 dashes. This was my Goldilocks; not too spicy, not too sweet, juuuuust right. I don’t consider myself a mixologist in any way/shape/form, but I was pretty impressed with this bit of handiwork. Solid balance between the spice and bourbon, and keeps the Grand Marnier shining through.
If you have any different takes on these, or other recipes you’ve found with Grand Marnier and whiskey, please share in the comments below!
Cheers!
Gary