Friday, March 1, 2024

The Grand Smash Might Turn into the Subsequent Fashionable Basic

Just about everybody desires to be on the proper aspect of a pattern. In fact, there are seasonal swings within the cocktail world: Margaritas shine in the summertime, sizzling toddies take over as soon as temps drop. In case you’re within the enterprise of serving drinks (otherwise you’re only a informal fan of cocktails), it helps to be ready for when your company begin craving sure flavors. Nonetheless, there are additionally these once-in-a-blue-moon moments when a sure craze turns into big: suppose Cosmos within the ’90s, or, extra not too long ago, the explosion of espresso Martinis.

With that in thoughts, it’s comprehensible that bartenders and aficionados are all the time on the lookout for the following huge factor, or the cocktail that might be included within the trendy pantheon of must-try drinks. Permit us, then, to humbly counsel the Grand Smash. Utilizing the classic-yet-complex Grand Marnier as a base, the drink focuses on the important thing notes of citrus, mint, and Cognac. Though the flavors are accessible, the Grand Marnier provides the drink a extra luxurious really feel. 


2 elements Grand Marnier Cordon Rouge
4 lemon wedges (or 2 elements recent lemon juice)
4-6 mint leaves
Soda Water (non-obligatory)

Garnish: Mint 


  1. Muddle lemons and mint in a shaker. (In case you can not muddle, shake mint with recent lemon juice.)
  2. Add Grand Marnier and ice and shake.
  3. Pour into an ice-filled rocks or Collins glass and garnish with a mint sprig.
  4. Prime with soda water.

Don’t consider us? Simply ask Paige Walwyn, Chicago-based bartender and well-honed recipe developer. “Utilizing Grand Marnier in a Grand Smash permits for a extra advanced cocktail and a extra expansive vary of flavors,” she says, giving the liqueur credit score for elevating a easy recipe. “The introduction of Cognac, bitter orange, and time in French oak provides a brand new layer of depth that pairs amazingly with different spirits and citrus,” she provides, giving a nod to the manufacturing course of that features barrel-aging and macerated inexperienced orange peels.

Walwyn’s recipe throws a twist into the Grand Smash, incorporating lavender to emphasise the natural notes and intensify the lemon juice. Acidity and sweetness are balanced out, with Cordon Rouge being the central ingredient that retains issues in concord.


1 1/2 ounces Grand Marnier Cordon Rouge
1/2 ounce lavender easy syrup
1/2 ounce lemon juice
3-4 mint leaves
3-4 grapefruit slices (quartered)
Brut glowing wine (non-obligatory)

Garnish: Mint sprig and grapefruit slice


  1. Mix Grand Marnier, lavender easy syrup, mint, and grapefruit slices right into a shaker and muddle.
  2. Add lemon juice.
  3. Shake with ice.
  4. Dump right into a rocks or Collins glass.
  5. Prime with glowing wine (non-obligatory).

Alex Hazen Floyd, a bartender in New York, additionally contributed his tackle the Grand Smash, a berry-focused model that performs completely for the tip of summer season. His Berry Smash combines blueberries and raspberries with ginger in a recipe impressed by tiki cocktails. “I initially encountered Grand Marnier in a Mai Tai made at my first bar job by an early mentor,” he says. “It’s nostalgic for me.” With the Berry Smash, he’s seeking to play up the fruity flavors, smokiness of Cordon Rouge, and the twist of Amaretto: “The orange and almond taste mixture is one among my favorites, so it’s nice to have the ability to discover that with this cocktail,” he says.


2 ounces Grand Marnier Cordon Rouge
1/2 ounce Amaretto
1/2 ounce lemon juice
4 sprigs of mint
1 tablespoon chopped ginger
3-4 blueberries
3-4 raspberries

Garnish: Mint and berries


  1. Muddle lemon juice, mint, ginger, berries.
  2. Add ice, Grand Marnier and Amaretto.
  3. Shake. Pour over ice in a rocks or Collins glass, double pressure if desired.
  4. Prime with soda water.
  5. Garnish with skewer of mint and berries.


This text is sponsored by Grand Marnier


Phrases: Stephen Rubino
Editor: Andrea Morabito
Artwork Director: Clara Shader-Seave
Photographer: Robert Bredvad
Prop Stylist: Marina Bevilacqua
Meals Stylist: Spencer Richards
Producer: Becca Solovay

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