ogether.
Whisk in the Gran Marnier and orange juice.
Set
ooling rack. Cool completely.
GRAN MARNIER BRUSHING SYRUP.
Stir together
Layer berries and sugar; let stand at room temperature for 30 minutes.
(Add Gran Marnier during layering if desired.)
Add wine and lemon juice; refrigerate 1 to 2 hours.
Add \"sparkle\" and serve.
Slice the orange and lemon.
Put the fruit in a 3 quart pitcher and cover with the rum.
Cover pitcher with plastic wrap and refrigerate for at least 4 hours. (Overnight is best.).
Add the Gran Marnier, Rioja, Orange Juice, Pomegranate Juice, Lemon Juice, and sugar to the pitcher.
Add soda up to 2 inches from the top of the pitcher.
Stir well, pressing the fruit as you stir.
Serve over ice (with extra soda, if you want).
Fruit can be used for additional batches, simply cover with rum and continue with step 4.
rown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce
br>Add Tequila, Cointreau, and Gran Marnier, stir well.
Add fruit
Line and butter a springform of 20cm.
Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200\u00b0C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
Cool for several hours or best overnight.
Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.
Slice the orange and lemon.
Put the fruit in a pitcher and cover with the rum.
Cover pitcher with plastic wrap and refrigerate for at least 4 hours. (Overnight is best.).
Add the Gran Marnier, Reisling, Lemon Juice, Vodka, and sugar to the pitcher.
Add soda up to 2 inches from the top of the pitcher.
Add the Granny Smith Apple to the pitcher.
Stir well, pressing the fruit as you stir.
Serve over ice (with extra soda, if you want).
Fruit can be used for additional batches, simply cover with rum and continue with step 4.
Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.
Grand Marnier Sauce-- Mix butter and sugar
mooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange zest
trips.
TO MAKE GRAND MARNIER CREAM, combine butter, powdered sugar
ompletely.
Stir in Grand Marnier.
Drizzle surface of cake
ousse in sauce.
Grand Marnier Sauce.
Blend yolks and
riefly heat 2 tbsp grand marnier.
In another bowl, using
ith Strawberry Grand Marnier Sauce.
Strawberry Grand Marnier Sauce:
1
eel and 1 teaspoon Grand Marnier.
In medium bowl, stir
few spoons of Grand Marnier until chips are moistened and
s absorbed. Beat in Grand Marnier and orange zest.
Beat
ool on rack.
Grand Marnier Layer: In bowl, place half