Name: Grand Slam No.2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Light white rum; 15 ml Grand Marnier; 10 ml Lime juice; 10 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 5 ml Grenadine syrup

Grand Slam No.2
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Photographed in an UB Koto Collins 35cl

Ingredients:
1 ¹⁄₂ oz	Light white rum (charcoal-filtered 1-4 years old)
¹⁄₂ oz	Grand Marnier or other cognac orange liqueur
¹⁄₃ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₆ oz	Monin Grenadine Syrup

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of orange zest twist.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Rum-laced zesty citrus with an appealing hint of subtle cognac richness.

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Variant:

Grand Slam (Savoy 1930 recipe)

History:

In his The Fine Art Of Mixing Drinks, David Embury describes the Grand Slam as a...

Manhattan with the addition of 1 or 2 teaspoons lime juice and 2 or 3 dashes curacao to each drink. Stir.
Another drink also known as the Grand Slam consists of 1 part grenadine and curaçao (half and half)., 2 parts lemon juice, and 8 parts white label rum.
David Embury, 1948

More cocktails by David A. Embury

Nutrition:

One serving of Grand Slam No.2 contains 174 calories

Alcohol content:

1.3 standard drinks
19.08% alc./vol. (19.08° proof)
17.6 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Jon Jackson

25th July at 22:45

Using Planteray 3 stars, homemade grenadine, 1.5 simple (cut back to about equal proportions of the grenadine) and this is absolutely fantastic.

On the surface it tastes quite a bit like a classic daquiri, but then the bitterness of the lemon sneaks in and mingles with the Grand Marnier and gives an almost grapefruit quality to the profile. One of the best drinks I've tried on Difford's.

I noticed others saying it was too sweet--I did heed the advice and cut back the simple a smidge, but it could have had the full 1/4oz (semi-rich syrup) and been fine. The proportions are pretty much perfect with a homemade grenadine and 1.5 simple.

Thanks so much for the recipe!

Anthony Hall

15th March at 22:31

Rather too sweet with Monin Grenadine syrup

Widmann Alcântara

21st July at 23:22

Use Monin pomegranate syrup instead. It's so less sweeter and so much better, with more acidity.

Colin Cook

21st February 2024 at 14:10

This was great with my Cor Cor Agricole rum from Minamidaito, Okinawa.

Chris Dimal

22nd January 2024 at 07:01

Spot on review, though the orange was far more predominant than lime and lemon. Nice, crushable drink.

Jeremy Harrold

5th August 2023 at 00:01

Very drinkable and it can easily stand an extra 10ml of rum!

Roy Movrich

14th January 2023 at 12:43

Since I prefer my drinks on the tart side, I tried this both ways - omitting the sugar syrup and omitting the Grenadine. I liked the Grenadine only version.

Miguel Perales

12th September 2022 at 22:23

A very easy drinking cocktail. Great balance and very citrus forward.

John Hinojos

18th July 2022 at 00:20

Very impressive rum cocktail. Very nice sweet and sour taste with a similar flavour to a rum based margarita. Very pleasant.

Anonymous

15th January 2022 at 23:42

Very nice sour with a slight sweet finish. Will make again

Kjell Eriksson

14th November 2021 at 17:28

Very tasty! As usual, I had to cut the Giffard Grenadine syrup quantum by half, so, 2,5 ml. I can’t really understand the widespread faiblesse for that particular candy/caramel taste that so easily takes over the whole cocktail experience.