Le Grand Louis

Le Grand Louis by Franky Marshall

Inside the Bottle can be found another bottle, a reward for the thirsty puzzler. John sized these to hold a variety of miniature spirits bottles - mine contains a tiny bottle of orange liqueur. I admit I didn’t use the original, which must be finely aged by now, but I stuck to the “spirit” of the prize in crafting this toast. It comes by way of New York City bartender Franky Marshall, who loves to use the famous fine French liqueur Grand Marnier in her cocktails. She is a cognac connoisseur, so naturally gravitates toward this particular orange liqueur, classically made with a cognac base since 1880 and named after the founder’s granddaughter.

It was linked to the newly established Hotel Ritz in Paris, where it was served as a signature spirit during the Belle Epoque.

Orange you a little curious about it?

Marshall’s take on the classic spirit is like a Grand Marnier martini, using dry vermouth to soften the sweetness and enhance the flavors of vanilla, toffee, orange flower and citrus. It’s an absolutely delicious way to appreciate this often overlooked, rich and robust liqueur. Here’s to decadent spirits, that shouldn’t be kept bottled up. A toast to the master turner, may his legacy be forever appreciated. Cheers!

Uncorking this pair

Le Grand Louis by Franky Marshall

2 oz Grand Marnier (Cuvee Louis-Alexander preferred)

¾ oz dry vermouth

1 dash orange bitters

Lemon peel, rosemary sprig

Stir ingredients together with ice and strain into a favorite glass. Express lemon peel oils over the glass, and garnish with the rosemary sprig.