Homemade Liqueurs -Grand Marnier-Part One.
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- Опубліковано 3 чер 2012
- Homemade Liqueurs-Grand Marnier-Part One. • Homemade Liqueurs -Gra...
This video is a tutorial on how to make Grand Marnier easily and inexpensively.
CHECK IT OUT! I bet you haven't seen Grand Marnier made this way before. You won't believe how easy and delicious it is. It's the same, if not better, than store bought Grand Marnier at a way cheaper price. You be the judge. - Навчання та стиль
Now I can make my own. I’ve already purchased the brandy. Thanks for the simple demo.
Good to hear some feed back. I'm glad you tried it and enjoyed it. I hope to get the other vids out sometime. I started building a house and well, you know the rest. Takes up all my time. Hang in there. Cheers to all.
Good show. I did this with Grande Amber brandy and cut the sugar to 1 Cup. When ready, I directly compare it to Grand Marnier. This was still way sweeter and had a ton more orange flavor than GM. However, mine was much more smooth. I attributed that to a combination of 2 things: I believe the brandy mellows out quite a bit during the infusion and the lack of any bitterness from the sour oranges GM uses. I modified my recipe by adding another 1 1/4 C of fresh grande amber brandy and 5 drops of Angostura Orange bitters. It turned out pretty close as it dialed the sweetness and naval orange flavor back, added a little bitterness in the finish and little extra warmth from the fresh brandy. Would love to try this with actual Seville (bitter) oranges. Cheers!
I have made this one month ago and today decanted it, it is very, very, good. Thank you and i hope to find other recipes from you soon.
Peter
Definitely I must try this, thanks for sharing.
Thanks a lot, man!! I'm big fan of GM, I´ll try this recipe
Hello. This video is very well made and entertaining! Thank you very much for your advices and this recipe!
I've given it a try three days ago. I will tell the result at the end of the process. For the moment the sugar is still at the same level but the orange begin to sweat.
As promised in my last comment, here is my update with the result. Thank you for this tutorial, the liqueur obtained the way you explain is delicious! I've compared to a real Grand Marnier, i have the same smell and color, but a small difference in taste. But people could easily mistake this creation with the original.
I can't wait your next videos!
I made a batch, using most of your procedures. The only difference that I did, was to peel the zest off of one orange, put in mixture. It sat for 1 month, I took a sample, added the zest of another orange and placed directly into the mixture again. After two weeks, I strained the mixture and put it in a dark bottle (Grand Mariner).
The clone was lighter in color, it had a unique taste, it doesn't hold a candle to the real stuff. Which I have in my liquor cabinet. Yes, I have about 40 different types of alcohol. I will use it for my Irish coffee. I have a very wide taste for alcohol. I have making wine for 7 yrs now. I let it age for no less than 3 yrs.
I want to thank you for your recipe.
Note: Grand Mariner uses cinnamon also.
Do you know how to incorporate the cinnamon into the liquer,,?
I too am curious about this...
Just opened mine after a little over 3 weeks. I used one cup of sugar. This stuff is good. I'm going to make more, lots more. Thanks partner for sharing this.
Well it took me a while to find a jar big enough and now I will try and do it looks good and I love Grand Marnier :) I will let you know as soon as I finish it thanks
truly bad ass!!! Great vid, can't wait to try!!!!
Nice job,. Can't wait for more vids Dave...
Flippin awesome thanks
Done!... it took me 40 days for the sugar to dissolve, etc. My Grand Marnier tastes great! Will be making more. Anyone know how to make an easy Amaretto or Port wine? Thanks Dave -Cliff
Cant wait to see the other videos
Where are the other parts of the video? You got me all excited. Greeting from Trinidad🇹🇹
Sorry for the delay. Another one is up, other 2 to follow. Explaination in the second video.
i made it it was great dave
Daaaaaamn !!! I got to admit...it looks damn good and I will definitely try this....thank u for a great video...well done sir...well done🍷
The editing on this 2012 masterpiece is lit.
waiting on the other videos now thanks for sharing.
Great video .. thanks 4 the info !!!!
Well I have my brandy ready I'll let you know how it turns out ....great video thanks
Got all my supplies together, I think I'm gonna drop in a couple dashes of Angostura Bitters, I think that will compliment it nicely, I'll let you know, thanks again
Brilliance!!!
One person said that it might have been too sweet. I have cut back a bit on the sugar in the past, and it was a bit better.
I have never tried doubling up, but I can't see why it wouldn't work. If you try it, please let me know how it turned out. You also could just use two jars.
I always make 3 gallons.
Hey Dave waiting I'm looking for the 2-4 parts of your 4 part video...
One's up now. Others to follow soon
question,... do you think you could double up on all ingredients to make a bigger batch? ie: 52oz of brandy, 3 cups of sugar and two oranges? Thanks in advance for your answer
I'm about ten days in, is condensation on the inside if the jar a good sign? Thanks in advance for your reply
I have made this multiple times. It takes about a month. I used two oranges and it took about 2.5 weeks but the orange rind seemed stronger. I have doubled the recipe and it still tastes great. I only use 1 cup of sugar rather than the original 1.5 cups.
I have also made this same recipe with vodka, 1 cup of sugar and two lemons. It was very good but I think it would have been better with the brandy instead.
Tom Heisler Just don't use a grapefruit. A friend of mine tried that and he ended up pouring it out.
Tom Heisler Yes, the original recipe calls for 1.5 cups of sugar, but I too only put in only one cup.
Tom Heisler i
huh simple enough, will try it out.
I found this video during the pandemy, (2020) then I got all the ingredients to made my own liqueur "Grand Marnier" but I made a mistake: I disolved the sugar with a spon then I placed the orange just like that and I put the jar in a forgoten place of my cabinet so I literaly forgot about it, I went to Mexico, I was gone for more than 3 years and when I came back I found out that my "Grand Marnier" is a REAL GRAN MARNIER it tastes and smells exactly like the original one and the incredible part is that the orange was intact...not spoiled or moldy at all that was the incredible part for me... cheers
will make my 3rd batch w this recipe, still no other recipe overcame the taste. thanks for share
Have you tried this with other citrus fruits?
Is it preferable to keep it in a cool or warm place while waiting for the finished product.
Mine is in a cool place but not room temperature
Hello Dave,
Great video ! I know it is a lot of work to make these videos but, can you PLEASE add a few more. I found your video very informative. Thank you in advance.
Hi there,
Sorry it's taking so long to get the other vids out, but I've been sooo busy with editing other vids that I haven't had a chance to get back to this series. Hang in there. I'll try to get at it as soon as I can. It's like a fine wine. It takes awhile. LOL Thanks for subscribing.
An easy and simple recipe. Cannot wait to do the taste test. I followed your steps, except I used Vodka and I fashioned a little cradle from string rather than cheese cloth. In my case I would imagine more of the orange flvour will get through. Does the cheese cloth not absorb some of the "Orange Sweat"? I put it alltogether on 15/04/2022. There is still undissolved sugar. So todays date is 30/05/2022. I imagine that the rest of the sugar will dissolve?
Any Brandy is good. I just use a cheap one, but if you want, try a more expensive one. The idea is to make it inexpensive. Yes, there is a huge cost saving. For about the same amount of Grand Marnier costs around $40-$50 in Canada. A bottle of brandy costs around $25.
Is there a difference between using coñac to Brandy?
Dave you’re a genius. How did you learn this.
I had a tasting contest w actual grand marier. Your recipe I swear won.
What Brandies have you made this with ? I don't want to just blindly pick one. Also is there a big cost saving ? Thanks.
Do you think we can do it with a mango?
Hi
Love yr video. Trini in the house🇹🇹
Super dooper chemist.
Try cutting back on the sugar if you find it too sweet. I have done that in the past. Try just one cup.
A few questions: How much liqueur do you get from the final product? Do you need to store it in a dark, cool spot after it is produced? How long will the undrunk liqueur last at room temperature? How long will it last in the refrigerator? Is refrigerating it even advisable? Can I use pantyhose instead of cheesecloth (the latter costs more than the former; that's why I ask)? I've seen other variations of this recipe that substitute vodka for the brandy; is it possible to make that substitution in your method?
QueenBoadicea Not sure of how many oz. you get in the final product, but it is more than what you started out with. You can store it anywhere on a shelf. It is alcohol that will never go bad. No need for it to be in a fridge. Yes you can use pantyhose instead of cheesecloth. I wouldn't use vodka myself. Vodka tastes different than brandy, and is clear. You want that golden look, like the real thing. Try out the recipe, and let me know what you think. I'm sure you're going to like it a lot.
If we substitute brandy for bourbon, will it do ?
Has anybody try few peels of mandarin with the orange? Also, honey instead sugar?
Hi Dave. I got a gallon jar from Walmart. it doesn't have a screw lid, but it does have a clamp that fits over the top so it should be fine. Am I suppose to store it in a dark place while it's aging because it looked like a dark place over your kitchen cabinets. thanks.
+Vikki Bustamante Yes the clamp style is good. I was thinking of retiring my old jar and going for one of those. Also, it doesn't have to be stored in the dark. I just put it up there so it will be out of the way of traffic. The biggest issue is having the patience. It sometimes takes over a month for all the sugar to dissolve, but it its well worth the wait. Let me know how you made out. :)
No I haven't done the other videos yet. Got busy doing other stuff, I hope to get them out soon.
Dave Hayes This recipe vid is pretty good! You should do another one...
My sugar dissolved in 7 days... is that normal?
I’m definitely going to try this, but I wish someone would just eat the orange! I bet it’s delicious
When will you be posting another video?
One's up now. Others to follow soon.
hi there my organe just touched the brandy before i closed the lid. i readjusted itbut is the whole project in the bin from that finger nail depth of moisture?
I know Im 6 years late to the party, but no, it's still good. If that's all it was, you should be alright. When it gets moldy and such, later in the project, that may be when it's a real problem if it falls in or makes prolonged contact.
Where can I buy that wide mouth jar
To the grain. 1.5 cups. No more, no less. If you like Grand Marnier, you have to try this out. You won't be disappointed.
Best diy orange liquor .I have a question ,if I want to make double the quantity of liquer do I have to increase the quantity of orange or increase the time,?
Although I have never tried to do a double batch, I would say yes to doubling everything. Of course the time for the sugar to disolve may take a very long time as well. Why not just make 2 single batches at the same time?
Hi Dave great video, but I have a question when you said cup to measure the sugar what size of cup are you talking about? If you can could you clarify the amount of sugar in grams. Thanks, again great video
Not sure about how many grams that is, but it equals 16 US Tablespoons.
1 cup is 8ozs 1cup is also 240mls 1 cup is also 16 Tbsps
Or and 1cup is also 50grams
Thanks for sharing, Dave! I just finished putting everything together. I'm curious, lets say I let the orange touch the brandy for a second or two. Any reason to avoid that?
RollerMihke It's okay if it the orange touched the brandy for that second or two, just don't let it be touching the brandy while aging. Let me know how it turned out.
Dave Hayes Just decanted into a bottle and it tastes pretty good. It was so simple, I've wasted time peeling, zesting, all kinds of steps that are now unneeded considering how well this turned out. I'm thinking this technique should work with other fruits as well...
Just don't do a grapefruit. A friend of mine tried that, and he ended up tossing it.
Do we stir the sugar? or just put it in the jar as is? Can the orange be used in any other way like candy?
Just put it in the jar. Don't stir. I have never eaten the orange after.
Why don’t you let the orange touch the brandy??
Try cutting the sugar back to 1 cup.
I'm going to assume we are not going to be getting the recipes/vids for kahlua and irish cream.... too bad... your gm vid is better than others I have seen... was hoping to see your versions of the kahlua, especially...
Kahlua is up, and the others are on the way.
@@beertodaylawntomorro AWESOME!!!! Thanks Dave!! I am going to go watch RIGHT NOW!! Thanks for coming back to your channel... it really is very good!!!
Does orange begin to rot and develop fungus after a while since it is out at room temp for so long?
kerty9 Not at all. It is inside a jar with alcohol present. Not too many things can grow in that kind of environment. I have never had any problems with it, nor have I ate the orange after. It's the beverage that I look forward to. :)
Tragedy! I ran out of the bottle of this I made :( I found the homemade is WAY smoother, even with cheap brandy, than Gran Marnier. I am doing an experiment with a large bottle where half was aged in charcoal for 2 months to smooth it out. Now both are going into the closet today and I will compare the straight cheap brandy to the one that was aged on charcoal. I suspect the charcoal one will be SUPER smooth (I tried a sip today and it was a huge difference)
Did you put the charcoal in tge sugar mixture?
@@robbinwelch355 no, I smoothed / aged just the brandy on its own
Thank you
@@HandfulOfTranquility So what did you actually do with the charcoal? How did you "age it with charcoal"?
Sir how to make baileys irish @home???
Irish cream is on it's way. Just put up Kahlua video 2 days ago.
Would this work with bourbon I do a American honey there is a orange hint in it then u buy a bottle of wild turkey American honey
I have never tried it with bourbon, so I really can't answer that. If you decide to try it, let me know how it came out.
WhAT IS THE SHELF LIFE IF KEPT IN AIRTIGHT BOTTLES?
It's alcohol...Probably will outlast you. I have had some bottles for years.
any particular reason not to just squeeze out the orange juice and add it directly? is it for sanitary or flavor purposes or both?
You don't use the juice of the orange it's the rind that sweats and the oils from the skin drip into the brandy.😊👍
You want the oil of the orange, not the juice. The oil comes from the skin.
Hello, I've not tried it yet. I'm getting all the goodies together. I do have a question thought. My boyfriend has a bottle of wild turkey could I use that instead of Brandy and if not it's been up there for like 10 years is there a liquor I could make with that?
Not sure what Wild Turkey is, but I would use Brandy
@@beertodaylawntomorro it's a burbon 😉
If you triple the recipe do you use 3 oranges?
I've never tried tripling the recipe. Why not just do 3 different batches? That way, you can't go wrong.
I also like the B52.
However the best tasting drink ever was a Beam me up Scotty. That's
Banana liqueur, kahluah, and Irish cream.
Did you ever get a chance to try it out? If so, what did you think?
I USED 3 QUARTERS OF A CUP SUGAR AND IT'S SWEET ENOUGH ..HAS ANYONE TRIED THIS WITH A LEMON ?
That looks absolutely delicious and I’m going to be making some posthaste (might even try suspending a second orange to make it more, uh orangey!)... However I’ll be, like, SUPER DISAPPOINTED if nobody can tell the difference between my concoction and the store bought version. Why? - In general I like making stuff from scratch because: its interesting, more economical, better for the environment, and the other thing... Gawd, what was it again? Oh yeah! Homemade tastes SO MUCH BETTER than that crap in a packet/bottle/box ever will!..... don’t sell yourself short😉
nicola adams try the first batch with just one orange...you won’t be disappointed. Then try two oranges, and let me know how it turns out. 😎👍
awesome...why cant you stir the sugar at the beginning to dissolve it?
Stirring the sugar at the beginning stage will not dissolve the sugar. The 3-4 weeks needed to dissolve all the sugar is all part of the process. Be patient my friend. It will all be worth it.
thanks Dave...hey post another liqueur vid, you only have one -cliff
I'll make that my New Year's resolution. Was too busy last year. The other two are easy to make, just getting around to getting the vid out there.
The sugar will not dissolve. It takes 3 or more weeks to dissolve. Patience is always rewarded.
sugar finally dissolved........ Grand Marnier is better than what we buy at the store. Thanks for the video.
Randy Heaton I think it tastes better than the Brand name in the store too.
Just thinking you have to purchase brandy, sugar and an orange, assuming you have a jar and cheesecloth.
By the time you do all that have you actually saved any money?
Gran marnier is $35-40 a bottle and he's likely using brandy that is under $10.
Is that a serious question? Google and a calculator.
Considering you get two bottles out of it, and one bottle of that size is $30 and up...Yes it's much cheaper.
Can Splenda be used instead of sugar ?
Isn't Splenda a powder? If so, it will end up dissolving too quickly. Others have tried different kinds of sugar, and I don't think they worked. I only have use regular sugar, and it's worked every time. Sorry.
In the name of all that Is Holy, why?
My god, why Would you use that stuff?
Hi, do you use regular or castor sugar?
Use regular sugar. Also, I find that cutting back a bit on the sugar is good too. Some people are finding it a bit sweet. Try in between three quarters of a cup and 1 cup.
Even better. Thanks Dave. Great video.
Thanks, Good luck.
What is the shelf life for the Gran Marnier Dave?
+Vikki Bustamante Many, many years. :)
+Vikki Bustamante The shelf life is for ever. It's alcohol, and that never goes bad. You will definitely have it all drank by then anyways. :)
Come on, lets admit it. It's never going to last that long to go bad! ha ha!
Wowwwwwwww
Thanks again man, I will let you know!
Dave Hayes Very surprised that the other video's have Not yet been made! I really hope that you are alright and still around and kicking? P.S Your also only a few subs away from revenue from your channel. I hope you will find the time to make parts 2,3, and 4. All the best to you and yours:-)
Just put another one up with explainations why it took so long. The others will follow. I have just made the other two, but takes a bit of time to edit them. Soon...
Hello Dave,
Your video is sweet. But I have a question, to my understanding its made with cognac. So why do you use brandy?
Brandy is cheap.
perche' costa meno
Dave Hayes bravo Dave e' gia' la seconda volta che l'ho fatto e il risultato e' eccellente ora vado per la terza volta .Ogni volta uso la doppia quantita sia di brandy che di zucchero e due arance il risultato e' ottimo grazie dall'italia
eiger1100 La mia ricetta:litri 1,4 di brandy gr 340 di zucchero e due arance il liquore dell'impiccato e' fatto naturalmente bisogna aspettare finche lo zucchero si e' sciolto et voila
Glad you are enjoying the recipe. I am trying to get around with making the other videos, but can't seam to find the time.
can you do the same thing with a lemon ?
Well, it wouldn't be Grand Marnier would it? However, if you want to try a lemon, go for it. Let me know how it turned out.
i'm in the process of making it now ,give it another 3 weeks and I'll tell you how it came out
@@ngdenice did it work out?? Would love to try it as a limoncello type drink... hehehe
@@alahatzaifat1872 my dad does a limoncello using lemon peel, sugar, 95° cooking alcohol (he lives in Italy and it's widely found in supermarkets) and water. Unfortunately however I don't know the doses.
He also does a coffee liqueur, a Cream of limoncello, a walnut liquor and one with orange and honey! They are one better of the other one!!! 🤩🤩🤩
@@londoner71 sounds great... too bad you don't have recipes... hehehehe... thx for the info.
That armchair looks very comfortable.
what happened to the other 3? lol
Cannabis happened lol
He was served...
Spanish, please. Thanks
That's too bad. Trying to reduce carbs for a diabetic.
You can make all sorts of low carb options with hard liquor that are zero carbs. You can soak peppermint leaves in grain alcohol to make a zero carb creme de menthe. Take note that flavored or spiced liquor usually contain carbs. But you can make low carb versions depending on what you steep in the liquor. And keep in mind that liquor still has sugar alcohols. These don't effect blood sugar levels, but they will be used by the body as energy before existing sugars are metabolized.
Why not use cognac ???