The Dreamer

Alexander Velez
Mandalay Bay
Las Vegas, NV

Ingredients:
1 oz. Grand Marnier 100th Anniversary
3/4 oz. Jacopo Poli Moscato grape brandy
1/2 oz. Guanabana juice
1/4 oz. lavender simple syrup
1/2 oz. organic almond milk
1 organic egg white
Fresh nutmeg
3 mint leaves
Grand Marnier (150th cent) dust on rim

Directions:
In a mixing glass, muddle 3 mint leaves and lavender simple syrup. Add ice and remainder of ingredients. Shake vigorously for 10 seconds. Double strain and grate fresh nutmeg on top.

Glass: Snifter
Garnish: Grand Marnier 150th Anniversary dust* on the rim

*Dry out Grand Marnier 150th Anniversary in a cookie sheet, and with mortar and pestle grind to a dust

The 'Grand Finale'

Diane Silvey
Bellagio
Las Vegas, NV

Ingredients:
1 oz. Grand Marnier
1 1/2 oz. guava nectar
1 1/2 oz. Sence Rose Nectar
1 squeeze of fresh lemon wedge
Splash of Veuve Clicquot
Long, thin orange peel

Directions:
Combine first 4 ingredients in ice filled mixing glass, shake and strain into glass. Top with Veuve Clicquot.

Glass: Chilled cocktail glass
Garnish: Long, thin orange peel scattered on top

Grand Pomme

Malachi Topping
Charleston Place Hotel
Charleston, SC

Ingredients:
1/4 red delicious apple (cored and sliced)
1/2 oz. simple syrup
1/2 oz. fresh lemon juice
1 dash Angostura aromatic bitters
1 oz. La Captive Calvados
2 oz. Grand Marnier
1/2 oz. Rare Wine Co. Charleston Sercial Madeira

Directions: In a shaker muddle apple (into pulp), syrup, lemon juice and bitters. Add Calvados and Grand Marnier. Fill shaker with ice and shake very well. Rinse a chilled cocktail glass with the Madeira. Strain into glass.

Glass: Chilled cocktail glass
Garnish: Apple slice