AMERICAN: Cocktails with Liquore Galliano from 1960-1980 Part 2 AND Link for Part 1 ~ Simple Delicious Food Recipes

Liquore Galliano began making a comeback

2 years ago!!

What is Liquore Galliano? The original. The classic. Golden Yellow in colour with a light green hue. A perfectly balanced blend of Mediterranean exotic herbs and plants, all sourced and blended in their natural form. The resulting taste is rounded with a powerful aromatic top note that softens to a mellow deep taste.

Substitutes:

Galliano = Liquore Galliano Pronunciation: gal-YAH-noh Notes: This excellent Italian liqueur is flavored with anise and comes in a bottle that's one inch taller than your liquor cabinet. It's used to make Harvey Wallbangers and other cocktails. Substitutes: Neopolitan liqueur (a cheaper American substitute for Galliano) OR sambuca

MODERN COCKTAIL LINK #2

1960-1980

(When I can't find a photo of the exact drink because these drinks are unique yet not made today I list the ingredient photos)

Golden Glow

1 oz Liquore Galliano

1 oz Drambuie

1 ox Gin

Mix with ice in shaker. Serve in martini glass.

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Italian Stinger #1

2 oz Liquore Galliano

1 oz White Creme de Menthe

Shake well with ice and strain into cocktail glass.

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(Note about the recipe below. It uses greengage plums (European plum) so I substitued a tart plum in the recipe since the greengage is tart.)

Photo of greengage plum

Photo of regular plum

Photo of sour plum

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Drink Ingredients for the Plum Galliano

Plum Galliano

1/2 jigger Liquor Galliano

1 canned small Greengage plum (substitute canned purple

plum which you have rinsed)

1 scant teaspoon suger

3/4 jigger White Rum

1 clove

Stud plum with clove, springle with sugar, add

Galliano. Stir Slightly, let stand a few minutes, add

rum and stire with equi valent of one ice cube and

add one squirt of soda water.

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Akvavit or aquavit is a flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit gets its distinctive flavour from spices and herbs, and the main spice should be caraway or dill. From Wikipedia.

Viking

1 oz Liquore Galiani

1/4 oz Akvavit

Pour Galliano into tapered cordial glass. Float

Akvavit on top with spoon to float).

Photo of layering

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A Lulu

1/3 oz Liquore Galliano

1 oz White Puerto Rican Rum

1/2 oz Creme de Noyaux*

1/2 oz Passion fruit mixer

1 oz Fresh Orange Juice

Shake and serve over ice in old fashioned glass.

* Creme de noyaux in English

Creme de Noyaux is an almond-flavored crème liqueur made from apricot kernels, which also flavor the better-known, brandy-based amaretto. It may also be made from the almond-shaped kernels contained within peach pits. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (blanc) and barrel-aged amber (ambre) versions. Through meticulous research over a period of several years, Tempus Fugit Spirits recreated in 2013 a 19th-century-style Crème de Noyaux, distilling both apricot and cherry pit kernels, amongst other botanicals and colored the liqueur with red cochineal, as was done in the past. The name comes from the Frenchnoyau: "kernel, pit, or core". It is an ingredient in the Fairbank cocktail, the Pink Squirrel cocktail and in a cocktail called Old Etonian.

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