Grand Cosmopolitan
A berry and sour cocktail ∙ Shake ∙ 3 min ∙ 16.4% ABV ∙
The Grand Cosmopolitan is a Cosmopolitan made with Grand Marnier in place of triple sec, shaken with vodka, cranberry juice, and fresh lime, served up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Vodka 30 mlCognac orange liqueur (e.g., Grand Marnier) 30 mlCranberry juice 30 mlLime juice 15 mlOrange bitters 1 dash (opt.)
- Fine strain into the chilled glass
- Flame an orange twist over the cocktail and use as garnish
Tips
- The orange bitters are optional; if you use them, one dash adds depth without stepping on the citrus.
History
The Grand Cosmopolitan is a widely used name for a Cosmopolitan built with Grand Marnier standing in for plain triple sec or curaçao, a swap that adds a deeper orange-and-cognac note. The Cosmopolitan itself is generally traced to the 1980s cocktail-and-vodka boom in the United States, though its exact origin is disputed. Claimants include Miami bartender Cheryl Cook and Manhattan bartender Toby Cecchini, credited by some accounts with popularizing the internationally recognized version at The Odeon restaurant in the late 1980s.
FAQ
How do you make a Grand Cosmopolitan with Grand Marnier?
Shake 30 ml each of vodka, Grand Marnier, and sweetened cranberry juice with 15 ml fresh lime juice and an optional dash of orange bitters. Fine-strain into a chilled martini glass and finish with a flamed orange twist.
Is Cointreau or Grand Marnier better for a Cosmopolitan?
Both work, but they make different drinks. Cointreau, a clear, drier triple sec, keeps the classic Cosmopolitan crisp. Grand Marnier, a cognac-based orange liqueur, adds warmth and depth, and it is what makes this a Grand Cosmopolitan.
How do you make a large batch of Grand Cosmopolitan?
Multiply the vodka, Grand Marnier, cranberry juice, and lime juice by the number of servings. Shake each round with fresh ice rather than chilling the mix without ice, add the optional orange bitters per serving, and fine-strain each pour.
