tag:blogger.com,1999:blog-23253625.post116337650352707383..comments2010-07-24T15:39:49.861-05:00Darrylhttp://www.blogger.com/profile/13786494720632937284noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-23253625.post-1163686181415385502006-11-16T09:09:00.000-05:002006-11-16T09:09:00.000-05:00That one sounds great, actually. I rarely use Grand Marnier in cocktails because it's expensive enough to sip on the rocks (damnable student budget), but I'll give this one a try.Darrylhttp://www.blogger.com/profile/13786494720632937284noreply@blogger.comtag:blogger.com,1999:blog-23253625.post-1163613724033587882006-11-15T13:02:00.000-05:002006-11-15T13:02:00.000-05:00Couple of things to comment on.<BR/><BR/>First, I find that the spicier gins tend to work better (for me, of course) in Pegu Clubs. I've tried with Plymouth and just wasn't very impressed. Actually, Bombay Sapphire is a bit too mellow as well. I've had the best luck with plain old Tanqueray, with Cascade Mountain gin out of Oregon, and with my "well" gin at home, Bellringer. I think regular Bombay would work fine. <BR/><BR/>Second, I use a recipe suggested by David Wondrich:<BR/>2 oz gin<BR/>1/2 oz Grand Marnier<BR/>1/2 oz fresh lime juice<BR/>1 dash orange bitters (ROB#6 if you can get them)<BR/>1 dash Angostura<BR/><BR/>This is, so far, my favorite variation. The Grand Marnier rounds it out a bit more than Cointreau/triple sec, and the orange bitters give it some spice missing with just the Angostura.<BR/><BR/>If you try this one out, let me know what you think!Anonymousnoreply@blogger.com