Grand Marnier Triple Sec Liqueur (700ml)

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Grand Marnier Triple Sec Liqueur (700ml)

Cognac, FRANCE
$59.99 Bottle
  • ABV 40%

Made with Orange and Cognac, Grand Marnier is a society favourite and one of the world's best known curacaos. Aged in the cellars of Chateau de Bourg in Cognac and blended with oranges from the French West Indies, this rich amber liqueur is an international bar standard.

Tasting notes: The brilliant deep polished brass colour is impressive in the glass. Superb purity in the opening sniffs featuring lifted mandarin / mixed peel freshness over heavier scents of orange cake and vanilla. A light satiny entry builds to a semi-sweet concentrate of citrus peel and mandarin with a lively spirit backbone, concluding fresh, mildly tart and vibrant with the honeyed citrus flavours persisting. Expertly balanced. Classic. 40% Alc./Vol.

Other reviews... The aroma is a sweet/sour, tangerine/Mandarin orange perfume that never stops enchanting. At the palate entry the orange zest’s acidity mingles gracefully with the Cognac’s alcohol, making for delicious drinking. Satiny finish.
Rating: 90-95 -

Seasoned Casanovas also recommend Grand Marnier for a “Royal Romance”:

In shaker; one-fourth each of Passionfruit juice and Grand Marnier,
half gin, shake well and serve.

Or try the popular B52:

1/3 Grand Marnier
1/3 Coffee liqueur
1/3 Irish cream liqueur
Pour delicately on a bar spoon the coffee liqueur, the Irish Cream then the GRAND MARNIER liqueur into a shooter glass. Serve without mixing.

Classic Cocktail: The Charleston

1 shot of Cherry Brandy Liqueur (e.g. Cherry Heering)
1 shot of Grand Marnier
top up with lemonade and ice
Method: Pour the cherry brandy and the orange liqueur into a highball. Stir well, then fill a highball glass with ice cubes and pour the cocktail directly over them . There is no need to use a strainer in this instance. Top up with the chilled lemonade to taste, then serve.

Recipe: Pheasant Curacao


2 pheasants (about 1kg (2lb) each) 
1 tablespoon butter salt and freshly ground black pepper
2 teaspoons lemon juice 
1 cup chicken stock rind and juice
2 oranges
juice 1/2 lemon
1 tablespoon red-currant jelly
1/4cup Grand Marnier Triple Sec Liqueur
Orange slices

Preparation: Peel oranges thinly using a vegetable peeler. Wipe pheasants with a damp cloth then truss. Place pheasants in baking pan; rub all over with butter, sprinkle with salt, pepper and lemon juice. Bake in moderate over 180'C (350'F). Baste every 15 minutes until cooked and golden brown (approximately 1 hour -1 hour 15min). Cut thinly peeled orange rind into thin strips. Remove pheasants from baking pan and keep warm' Drain excess fat from pan, add chicken stock, orange and lemon juice, red currant jelly. Stir until boiling (may be thickened with a little arrowroot or cornflour). Add Liqueur.

To Serve: Arrange pheasants on heated platter, decorate with strips of orange rind. Pour over sauce or serve separately. Decorate platter with orange slices, parsley and serve with small deep fried or baked potatoes. Serves 4.

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