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Imbiber: Grand Marnier is just grand

By Dan Dunn | Special to AmNewYork

4:08 PM EDT, June 24, 2008

Cordon Rouge, Grand Marnier, a cocktail classic

The Imbiber doesn't want to date himself, but let's just say he fondly remembers his first date with Grand Marnier many years ago at a faux-rustic watering hole in Aspen, Colo. Your beggarly correspondent had migrated to this Rocky Mountain town post-college in the hopes of pocketinga few tips on how the loaded half lives.

So, what did I ultimately learn after five years embedded at high altitude?

Well, let's just say that there's plenty of truth to the old Irish saying: if you want to know what God thinks of money, just look at the people he gives it to.

One of the many nectars of the rich in Aspen is Grand Marnier, which makes sense when you think about it.

Sure, the liqueur category is chock full of upscale-sounding brand names such as Pernod Ricard and Chartreuse, yet for sheer suaveness, for me, nothing rolls off the tongue quite like 'Grand Marnier.' (I think it's safe to say we all agree that HPNOTIQ is the lamest-name liquor brand of all time.) For as highfalutin' as Grand Marnier sounds, it is pretty darn affordable -- roughly about $39 for a bottle of the elegant Cordon Rouge.

The original liqueur was created by Alexandre Marnier-Lapostolle and debuted in 1880, made from a blend of cognacs and the distilled essence of bitter oranges. Think of it as a richer version of triple sec or Cointreau, with a hint of toffee and hazelnuts.

Those who prefer things on the sweeter side, try NAVAN (also $39), which drops the oranges during the distilling process for an infusion of prized natural vanilla from Madagascar.

Neither spirit is just for sipping from expensive crystal snifters in dimly lit cigar bars with the Captains of Industry, either. In fact, they offer boldness to desserts and are a perfect ingredient for light summer cocktails, such as the ones created by mixologist Jonathan Pogash, who oversees the cocktail programs at Bookmarks and World Bar.

Grand Marnier and NAVAN are available at Park Avenue Liquor Shop (292 Madison Ave.), Sherry-Lehmann (505 Park Ave), Morrell Wine Bar & Cafe (One Rockefeller Plaza), Garnet Wines & Liquors (929 Lexington Ave.)

Bookmarks cocktail
1 oz Grand Marnier
2 oz passionfruit tea-infused Dark Rum
1 oz pineapple juice
1/2 oz fresh lemon juice
1/4 oz simple syrup
1/4 oz cranberry juice
Splash of Moet & Chandon Champagne

Directions: Shake all ingredients except champagne in a Boston shaker. Strain over ice into a pilsner glass.
Top off with Champagne.
Garnish with an orange wheel and maraschino cherry

Navan Strawberry-Vanilla

1/2 oz Navan
1 large strawberry
1/4 oz fresh lemon juice
1/4 oz simple syrup
3 oz Moet & Chandon Champagne

Directions: Muddle the strawberry in lemon, simple syrup and Navan. Add ice and champagne and stir briefly. Strain into chilled champagne flute and garnish with a strawberry slice