The Grand Taste of Grand Marnier

After first learning how to distill from his father, whom was a merchant of wine and spirits, Alexandre Marnier-Lapostolle brought together the ingredients that now comprise Grand Marnier liqueur in 1880. More than a century and a quarter later, Grand Marnier (pronounced GRAN MAHR-nee-ehh) is world reknown for its multiple bottlings of cognac and citrus essence blends, and other flavorings. This makes it a kind of Triple sec, or spirit infused with the essential tastes and aromas of oranges by steeping after distillation. Invented in 1834, the flavoring process would later prove critical to Marnier and the three liqueurs to be subsequently named in his honor: Grand Marnier Cordon Rouge, Cuvee du Centenaire, and Cuvee Speciale Cent Cinquantenaire.

Cordon Rouge, the original Marnier liqueur, was first blended in 1880 and is casually labeled "red label" in conversation. Produced at Neauphle-le-Chateau, the liqueur consists of a spirit that is macerated with orange citrus fruits before blending with cognac and "the Marnier secret," a confidential blend of flavorings that impart unique characteristics to the beverage. Social drinkers sometimes blend a few ounces of classic Marnier with lemon juice and sugar, resulting in a Grand Marnier Sour, or with pineapple juice, called a Grand Royale. The popular B-52 "shooter" also includes Marnier, in equal proportion to kahlua and Irish cream.