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 'rich' (2:1); 5 ml Grenadine syrup

CJ Grant 6w

Made one + half since my lime and lemon yielded more juice, which gave me some room to cut in an per-drink heavy 1/4oz overproof rum. I went a equal parts homemade grenadine (sweet tart) and simple and this thing is very good. The orange curacao plays through a bit more than expected, but combined with the tang of lemon/lime/grenadine - combining to be a little bit like a Smarties candy with those notes. The rum cuts through just enough to keep this thing from being overly candy-like overall, though.

John Hinojos Premium Member 35w

After 4 years had this again. We used an amber Barbados rum and added a 151 float. It was outstanding. Strong, but great.

Calvin Grant Premium Member 1y

This one's a winner! I used 80° Carta Blanca and Dry Curaçao. The lemon lime split perfectly complemented the mildly astringent grenadine. Orange surrounds and aromatically abounds tempered by Bacardi's subtle signature bleu cheese yeast notes (thank you Simon) and Ferrand's spice. I will definitely make this again.

Jon Jackson 1y

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 Premium Member 1y

Rather too sweet with Monin Grenadine syrup

Widmann Alcântara 1y

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

Colin Cook 2y

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

Chris Dimal 2y

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

Jeremy Harrold 3y

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

Roy Movrich 3y

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 Premium Member 4y

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

1 ¹⁄₂ fl oz	Light white rum (charcoal-filtered 1-4 years old)
¹⁄₂ fl oz	Grand Marnier or other cognac orange liqueur
¹⁄₃ fl oz	Lime juice (freshly squeezed)
¹⁄₃ fl oz	Lemon juice (freshly squeezed)
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
¹⁄₆ fl oz	Monin Grenadine Syrup

Grand Slam No.2

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