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Cuvée Louis-Alexandre Marnier-Lapostolle is a special tribute to the founder of Grand Marnier, Louis-Alexandre Marnier Lapostolle. Made from 82% Cognac and 18% orange liqueur, it has a rich intensity of macerated citrus combined with the warming flavors of Cognac, pine, and Earl Grey tea on the finish.
The author of "The Unofficial Disney Parks Epcot Cookbook" shares a copycat recipe for the Grand Marnier Orange Slush martini from Les Vins de Chefs de France.
To create foam latex, a liquid latex base is mixed with various additives and whipped into a foam, then poured or injected into a mold and baked in an oven to cure.The main components of foam latex are the latex base, a foaming agent (to help it whip into a froth), a gelling agent (to convert the liquid foam into a gel), and a curing agent (to turn the gelled foam latex into a solid when baked).
A classic backdraft is prepared by pouring equal amounts of Drambuie and Grand Marnier into a snifter. [1] The mixture is set alight, and after a few seconds, extinguished by having the imbiber seal the top of the glass with their hand, although often a coaster or saucer is used instead.
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Part of the appeal is the price: The cans of foam, which hover around $5.99 for 14 ounces, are generally cheaper than the price of one cappuccino at a coffee shop.
Louis-Alexandre Marnier-Lapostolle, creator of the Grand Marnier liqueur. Louis-Alexandre Marnier-Lapostolle (born Marnier; 4 March 1857 – 29 January 1930) was a French businessman who developed Grand Marnier, an orange-flavored cognac liqueur, in 1880. He learned how to distill from his father, a wine-and-spirit merchant.
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream , meringue and mousse . In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel .