Sadly I am running out of Grand Marnier. I probably will replenish my Grand Marnier but what would people think about using, say, Cointreau? I like Grand Marnier but I've never tasted Cointreau. I've also seen a brandy based version of Cointreau. Is Cointreau less sweet than Grand Marnier? Which would be better in a Mai Tai? And why?
Hmm. This may open a debate, but my understanding is that Grand Marnier is officially a Curaçao while Cointreau is a triple sec. The former is brandy (or other brown spirit)-based, while the latter starts with a more neutral spirit. Difference in taste? GM probably richer, maybe slightly sweeter; Cointreau a little lighter. But I can't see why Cointreau wouldn't work. Give it a try.
Or you could look up Jerry Thomas recipe 188 for English Curacoa (his spelling) a d make your own. It's not a complex recipe.
I've decided to play with something resembling Creole Shrub using rum - what do you suppose constitutes 'creole' spices? Clove, cinnamon, nutmeg, allspice?
Probably these + vanilla in the Clement product. I think black pepper could do quite nicely but that's probably less traditional.