INGREDIENTS

INSTRUCTIONS

Grand Marnier is a classic orange liqueur to be savored. 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.
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 glycerin into aging  container and place cloth bag
inside strainer. Pour liqueur through  cloth bag. Stir 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.  From
"The Art of Making and Cooking with Liqueurs" Cheryl Long and  Heather
Kibbey.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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