Grand Marnier vs. Triple Sec in Baking
I pretty much have no palate when it comes to alcohol, hence this question. A friend gave me an intriguing sounding pie recipe and, of course, I've can't leave well enough alone. I'm considering spiking the filling when I cook it down and I think that Grand Marnier would be a good flavor match. We generally don't have it in the house, though. What I do have is Triple Sec. Would there be a major difference in flavor if I thow in a splash of Triple Sec rather than Grand Marnier?