The Grand Marnier summer sharing drink competition winners and recipes
Grand Marnier have been travelling the UK, holding regional heats of their Parisian Chic competition, which asked bartenders to create a sharing drink based on Grand Marnier Cordon Rouge.
The heat winners (and a wildcard, who will be announced shortly) will go through to the UK final, with the ultimate prize being a trip to Paris and Bourg Charente. BarLifeUK went on this trip last year, and it was epic.
Grand Marnier would like to thank everyone who entered the heats, and also judges Jose Miguel Aguilar, Stephen Martin, Jody Monteith, Danny Walker, Kim Ireland and Kate Pass.
The finalists and their drinks:
Jamie Jones – Yacht Club, Manchester
Grand Sangria or Grangria!
- 40ml Grand Marnier Cordon Rouge
- 2 Dashes Plum Bitters
- 75ml Sangiovese Red Wine
- 20ml Freshly Squeezed Orange Juice
- 5ml Chambord
Build into a soda siphon and charge with a CO2 cartridge, then shake and serve into a chilled Flute.Garnish with an Orange Zest.
Roman Foltan – Artesian Bar, London West
Sunset Punch
- 50ml Grand Marnier Cordon Rouge
- 15ml Freshly Squeezed Lemon Juice
- 15ml Sugar Syrup
- 80ml Earl Grey Tea
Pour all ingredients in a shaker, fill with ice, shake hard and strain into a Pic-Nic Plastic Cup, garnish with a slice of cucumber, with a side of Cucumber Sandwich and a waitress in Bikini!
Jamie Passmore – Hawksmoor Spitafields, London East
- 40ml Grand Marnier Cordon Rouge
- 30ml Aperol
- 20ml Egg White
- 20ml Freshly Squeezed Lemon Juice
Turn up late and massively Hangover, pour all ingredients in a shaker, dry shake and then add some ice and shake hard. Strain into a dessert wine glass. Finish with 3 dots of Peychauds Bitters on top and garnish with an Orange Rose.
Martin Duffy – 56 North, Edinburgh
Grand Old Earl
- 50ml Grand Marnier Cordon rouge
- 50ml Earl Grey Tea
- 50ml Pineapple Juice
- 2 Lemon wheels
Muddle the lemon wheels, add the other ingredients in the shaker, shake vigorously with ice and strain in a highball glass full of ice. Garnish with a lemon zest.
Ruarid Muir – Raoul’s, Oxford
Grand Cobbler
- 40ml Grand Marnier Cordon Rouge
- 50ml Freshly Squeezed Grapefruit Juice
- 75ml Gewurstraminer White Wine
- 2 Spoons Apricot Jam
Pour all ingredients in a shaker, stir to dissolve the jam fill with ice and shake hard till jam dissolves. Strain into an highbal full of cube ice. Garnish with an orange horse’s neck.
Simon Galbavy – Baku, London
Grand Pa’s Punch (Serve 10 people)
- 400ml Grand Marnier Cordon Rouge
- 150ml Freshly Squeezed Lemon juice
- 350ml Pineapple/Orange/Apple/Lemongrass Juice
- 1 bottle of British Cider
Pour all ingredients in a Punch Bowl, add a large bloc of Ice, Stir and garnish with a blend of Fruits (Orange and Lemon slices) and a spice Mix (Cinnamon, Cloves, Grated Nutmeg) And serve in a punch cup.