Logo (since 1999)


Beverage Articles and News Section

Chef working

  You are here > Home > Food Articles

Beverage Articles & NewsLiquor & Liqueurs >  Grand Marnier, A Refined Liqueur



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide


FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals




See also: Grand Marnier Official History

French artisan liqueur producers of the 19th century have adopted techniques of flavour- extraction from their artistic creator of fragrances in the perfume industry in Grass, southern France.

     Jean Baptiste Lapostolle, an avid experimenter of fragrant alcoholic beverages, started his liqueur manufacturing business at Nauphle-le-Chateau near Paris in 1827. The company was selling its products briskly, and during one of his promotional sales trips in Charante Maritime, his son Eugene discovered Cognac and immediately recognized its potential in a blended liqueur consisting of aromatic and sweet components. Although he was convinced that he could create a suitable liqueur with a Cognac base, it was his son-in-law Louis Alexander Marnier Lapostolle who came up with the original formula after many years of research and experimentation. Before launching the product, he was looking for an appropriate and marketing-effective name. To this end, he consulted Parisian restaurateurs and hoteliers including Cesar-Ritz who at the time was a famous hotelier in London.

     Cesar- Ritz advises him to name the liqueur Grand Marnier.

     The unique shape of the bottle was created after alembic stills used in Cognac, with the characteristic seal.

     The recipe is secret and only known to a few family members who never travel together. However, a few of the major ingredients are known; these being cognac (Grand Champagne, Petit Champagne, Borderies, Fins Bois, Bonne Bois) distilled in Château de Bourg in Charente owned by Marnier Lapostolle, dried bitter orange peels from Haiti, sugar and spices.

     Grand Marnier is a liqueur that must always be served at room temperature (16 –18C) and in a snifter.

     It is a versatile product that lends itself superbly to cocktails, mixes, in cooking, for flaming, in fruit salads, and pastries.

     Grand Marnier is marketed in four distinct and exported to 150 countries.

     Grand Marnier Cordon Rouge (Consists of 51 percent Cognac, orange essence, sugar)

     Cuvee Louis Alexandre Marnier Lapostolle (a timeless classic blend 71 percent 15-year-old Borderies Cognacs. It is less sweet than Grand Marnier Cordon Rouge)

     Cuvee du Centenaire - (Based on 25-year-old Fine Champagne Cognacs (78 percent) to celebrate the 100th anniversary of the product

     Cuvee du Cent Ciquantenaire - Created for the 150th anniversary, this extraordinary liqueur is a blend of the finest Cognacs and packaged in a hand-painted, frosted luminous brown bottle. Consists of 78 percent 50-year-old Grand Champagne cognacs, orange essence, sugar and spices)

     This author tasted all recently and found them to be aromatically appealing, balanced, and refined. Cordon Rouge is a little too sweet to my taste, but otherwise excellent on its own, or fro Crêpes Suzette, in fruit salads, and cocktails.

     Cuvee Louis Alexandre is not only refined, but reflects the characteristics of a well-crafted Cognac with a long aftertaste.

     Cuvee Centenaire displays exotic orange flavours along with the strength and power of 25-year-ols Cognacs.

     The Cuvee Cent Cinquantenaire is the epitome of all in smoothness, aromatic power, balance and after taste.

     The Marnier Lapostolle family also produces Cognacs, Pineau des Chartentes, owns the Château de Sancerre in Loire, and the Casa Lapostolle winery in Chile.

Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu

Go to Top of Page


  Liquor & Liqueurs   |   Aperitif   |   Arak, Raki, Ouzo, Sambuca and Pastis   |   Armenian Brandy, Excellence in Distillation   |   Beware of Egg Nog: A Song of the Season   |   Brandy Producing Countries   |   Chartreuse Liqueurs   |   Cocktail, American Institution   |   Cognac Facts   |   Cognac, The Sophistacated Brandy   |   Cognac and Armagnac   |   Cointreau, Arguably the Best Orange Liqueur   |   Eaux De Vie, Fruit Brandies   |   Glenrothes Single Speyside Malt   |   Grand Marnier, Official History   |   Grand Marnier, A Refined Liqueur   |   Hine, House of Hine, A Fine Cognac Purveyor   |   Irish Whiskey   |   Liqueurs, Everything Liqueurs   |   Margarita: Origin & Recipes   |   Mint Julep   |   Pastis, The French National Drink   |   Pernod, Facts & History   |   Pomegranate Vodka   |   Rubi Rey Rum & Recipes   |   Rum, Expressions of Sunshine   |   Sangster's Original Jamaica Rum Cream   |   Sherry Brandy   |   Single Malt Whiskies of Scotland   |   Stills, Coffey and Alembic Stills  |   Vermouth   |   Vodka, Cheers Comrade   |   Vodka, Spirit of Water  
  Home   |   About Us & Contact Us   |   Food Articles   |   Gardening   |   Marketplace   |   Food Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.