This page contains the miscellaneous recipes referred to elsewhere on the site. We hope you enjoy them!

Grand Marnier.

The following is Joseph Merory's 'Grand M-type Flavour' recipe.

4750 gm Bitter orange Peel, 2500 gm Peppermint, 2250 gm Sweet Orange Peel, 1750 gm Lemon Peel, 1500 gm Coriander Seed, 1500 gm Curaçao Orange Peel, 1500gm Ginger, 1500 gm Orange Blossoms, 1075 gm Cloves ,875 gm Angelica Seed,875 gm Cinnamon, 250 gm Cardamon, 100 gm Saffron, 100 gm Tonka Beans.

These ingredients combine to form the flavouring, which, when blended with cognac and aged, produces a liqueur very similar to Grand Marnier.

 Benedictine.

The following is Joseph Merory's recipe for imitation Benedictine.

7.5 lbs Angelica Root, 2.5 lbs Balm, 2.5 lbs Mugwort, 2.5 lbs Peppermint, 2.25 lbs Valenica orange peel, 2.0 lbs Coriander, 1.5 lbs Calamus, 1.25 lbs Hyssop (herbs), 1.25 lbs Hyssop (leaves), 1.25 lbs Thyme, 1.0 lb Arnica Blossom, 0.875 LB Musk Seed, 0.5 LB Cardamon Seeds, 0.5 LB Cassia, 0.25 LB Cloves, 0.15 LB Nutmeg.

These ingredients are soaked in 33 gallons of 40 % alcohol for four days. Twenty gallons are taken and stored for later use. The ingredients below are added to the remainder of the mixture.

4.5 lbs Angelica Root, 4.5 lbs Calamus, 4.5 lbs Gentian, 4.5 lbs Mace (ouch.. Ed), 2.25 lbs Spanish Orange peel, 1.875 lbs Cardamon Seeds, 1.875 lbs Cloves, 1.875 lbs Roman Chamomile, 1.25 lbs Thyme.

After standing for a day, the entire brew is distilled. The first ten gallons of distillate are mixed with the twenty gallons set aside on the fourth day. The result is a 100 proof flavouring. This is, in turn, mixed with sugar syrup, water and brandy to give the correct flavour, intensity and proof.

Ourselves? We just prefer to go to the store and buy it. 

Chartreuse.

The following is Fenaroli's recipe for Chartreuse.

60 parts Lemon Oil, 20 parts Anethol (a component in Anise Oil), 15 parts Juniper Oil, 7.1 parts Clary Sage Oil, 4 parts Hyssop Oil, 3 parts Bitter orange Oil, 3 parts Mint Oil, 3 parts Petitgrain Oil, 2.5 parts Coriander Oil, 2.1 parts Angelica Oil, 2.1 parts Mace Oil, 2.1 parts Wormwood Oil, 2 parts Sweet Orange Oil, 1 part Caraway Oil, 1 part Cinnamon Oil and a trace of Lavender Oil.

Notice the use of oils rather than the raw herbs and spices. This creates a potent flavouring which 1 part will flavour about 5,000 parts of liqueur. Fenaroli goes on to say in his handbook that the Anise note should be more pronounced in the yellow form and more subdued in the green.  

That's it for recipes for now. Do you have one you would like to share? Please submit it here!

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