Name: Grand Stand
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Gin; 15 ml Maraschino liqueur; 15 ml Lime juice; 5 ml Sugar syrup (2:1)

Grand Stand
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Glass:

Serve in a Coupe glass

Ingredients:
1 fl oz	Cognac (brandy)
1 fl oz	Hayman's London Dry Gin
¹⁄₂ fl oz	Luxardo Maraschino liqueur
¹⁄₂ fl oz	Lime juice (freshly squeezed)
¹⁄₆ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

How to make:

SHAKE all ingredients with ice.
STRAIN into chilled glass.

Garnish:

Garnish with skewered maraschino cherry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

No one ingredient is grandstanding in this classic brandy and gin-based, maraschino-influenced sour.

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History:

Adapted from a recipe in R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar.

GRAND STAND
1 Dash Fresh Lime Juice
⅓ Booth's Dry Gin
⅓ Maraschino
⅓ Hennessay's Brandy
R. de Fleury, 1700 Cocktails for the Man Behind the Bar, 1934

More cocktails by R. de Fleury

Nutrition:

One serving of Grand Stand contains 188 calories

Alcohol content:

1.6 standard drinks
22.57% alc./vol. (45.15° proof)
23 grams of pure alcohol

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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Jeremy Harrold

21st February at 17:25

Intriguing. The Maraschino and Lime almost clash but get away with it. I used Burnt Faith English Brandy which is pretty robust (in a good way) and it ended up being a complex drink without either bitters or an amaro in sight!

Caspian Berggren

20th February at 20:24

The flavors work surprisingly well together. The Maraschino is quite forward but the gin and cognac does a good job at reigning it in. I think it would work even better if you had a full flavoured gin and cognac just to make them even more noticeable. I don't think the added sugar is required though, or maybe reduce it to a couple of dashes.

Peter Pendergest

14th February at 02:00

This is quite delicious. Probably a little more appropriate for a summer evening versus the middle of February, but either way a grand way to start the weekend. All the flavours play well together, no one ingredient overwhelms the others.