Galliano Sour

Rating: 4 out of 5.

I got this recipe from the Craft Cocktail Club site on fb. And from a girl name Michele specifically. I haven’t had Galliano, since my late teen days, when the Harvey Wallbanger was an ‘in’ drink. (Along with Cinzano served with nasty orange juice.)

My sister, Kathryn, and I used to frequent this place in my hometown, known as Emma’s. It was considered swanky back then, along with wine bars. And we were still teenagers. I grew up in rural Australia, where we were allowed to drink younger than Americans.
Anyway, I remember I got so shitfaced on these drinks one night, that I slid off my chair, the chair flipped forward, and pinned me to the table by my neck. Kathryn and friends, equally shitfaced, we’re laughing at my predicament. While I dangled there, choking against the edge of table.

So that’s my main memory associated with Galliano.

Probably not one I really should share, but I’m older now, so it is all in the deep, dark past.
I can laugh at my former misspent youth.

This drink has the subtlety of a black jellybean (in a good way), but softer. Sweet, counterbalanced by the addition of lemon.

All in all, a delightful bevvie. Enjoy!

• 60ml dry gin- I used Bombay Sapphire
• 15ml Galliano liqueur
• 15ml simple syrup
• 15ml lemon juice
• Garnish – Lemon wedge, or a whole ring in my case.

Add ingredients to shaker with ice
Shake well for 20 seconds
Strain over ice into a rocks glass, again, I swapped out for a snifter.
Garnish with lemon wedge

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