I make this crazy drink at home with Galliano…it’s not for everyone but I do have requests for it when people come over. I call it the dehydrated traveler because of the color 😂 1oz Plantation three star Rum 1oz Bombay Sapphire Gin 1/2oz Galliano 1/2oz Simple Syrup Bar Spoon absinthe 2 dashes Peychaud's Bitters Stir over ice and pour into double old fashioned glass with ice
doesn't sound too bad! gin with the juniper of galliano makes a lot of sense, then you're beefing up the anise flavors with the absinthe... I am intrigued
My grandma used to make a Harvey Wallbanger cake, and it was one of our favorites. Never collapsed. Is it possible that you were supposed to beat for 4 minutes by hand, rather than on mega destructo puree mode in a stand mixer?
Thank you for showing us these drinks! Just a hint: if you're not sure if you should try the Yellow Bird or don't want to buy the giant Galliano bottle, you might consider that there are bottels of smaller sizes available (0,5 lt). In Germany, it costs 14,50 EUR at the moment.
Man I love this video. This is a special cocktail for me. The story goes, I was three or four years old (‘73-ish) and my aunt and uncle had a dinner party. Harvey Wallbangers were flowing and someone asked if I wanted a sip. Well apparently I liked it so I proceeded to work the party, going from adult to adult asking “sip?” 30 min later I was asleep on the floor and they started comparing notes realizing what happened. 😂 Naturally it was the first thing I ordered at the bar on my 21st birthday.
Bruce Wayne’s parents were murdered. Superman’s family sent him to a far off planet when theirs was doomed. And Jarrod’s aunts and uncles fed him Harvey Wallbangers. We all have our origin stories!
I vividly remember buying this bottle a couple years ago at Total Wine and the person checkin me out, who sees hundreds of people a day, said "what the hell is this?"
your level of production is off the charts. I love your videos and can’t believe you’re under 10k subscribers. keep at it, man. you are probably the best cocktail channel out there right now. do you have any desire to do cocktails from the Aviary or other modern cocktail books? cheers.
Thank you so much! I don't have any of the Aviary books so I can't really speak to level of interest in making those. I'm definitely into modern cocktails and it might not be obvious but my current "in real time" interest are generally on display. Something more complex like a Tropical Standard cocktail might get followed up with a basic Trader Vic's cocktail. Not necessarily planning that just ping ponging back and forth.
Sadly the only version of Galliano is the vanilla version. More vanilla less liquorice, very close to Licor 43 and I use it when recipes call for vanilla syrup/liqueur. Funny enough I go through the bottle quite quickly and I don't make the 70's sugar rush cocktails. But did like the Bossa Nova Specials
I haven't laughed this much during a cocktail video in a long time. My favorite Galliano cocktail is probably the Golden Dream, which basically tastes like an orange creamsicle: 1 oz Galliano 1 oz Cointreau 1 oz ounces orange juice 1/2 ounce heavy cream
Sadly in Canada, or Alberta at least, we get the vanilla version of Galliano which is rather like Licor 43 (as well as Galliano bitter and espresso). I have to search out the L'Authentico when I travel. For my improved version of a Harvey Wallbanger I tried 1.5 Plantaition 3, .5 Tempus Fugit Banana, .5 Galliano l'Authentico, .5 lemon, .5 OJ concentrate, 2 dashes each Banana Bergamot and Pineapple Anise bitters. Pretty close to the Banana Boat of the '70's, a drink that I used to get at a University bar made by a guy that missed the "old" days of Tiki.
I was wondering what the hell he was talking about when he mentioned “the bitterness” of the Galiano… so glad you clarified that for me! I’m also in Canada and a Harvey Wallbanger just tastes like a creamsicle!
@@Bsully144 I don't know where the "bitterness" comment in the review comes from, he appears to use the original Galliano which I don't find bitter at all. The Galliano bitter is most def red in colour.
I find Galliano to have a bitter note to it. It’s not overwhelming and I’m not saying it’s as bitter as Fernet Branca or many other Amari. It’s mainly a sharp minty flavor on its own but I definitely taste an herbal bitterness and to me it’s what comes through in a cocktail. Vanilla is the flavor most people associate with Galliano but I don’t really find that at all, and from what I know they’ve changed the recipe over the years and at one time it was more vanilla forward.
@@makeanddrink Here in Canada we get only the vanilla Galliano, as well I think I have seen two different ABV's of Galliano in other countries, there are certainly different formulae out there. (Just like our Cheez Whiz is different than yours!) Would love to taste your Galliano to compare to the one I have here but for the time being I go with your tasting notes. And as well, love your channel!
And another thing that I’ve been learning more as I do more of these videos and cocktails is truly how different we all taste things. Even in my own home, my wife and I often disagree on cocktails, sweetness, bitterness, etc. but hey some people say they like the taste of vodka so anything is possible.
You could taste the vodka in that!?! Lol… I was recently given a Galliano recipe book from the ‘70s that is the shape of a Galliano bottle. I have been torn on buying a bottle to try some of them. JM Shrubb is back in stock at our fav bottle shop, I’ll be stopping by this Saturday to get some finally.
They're not too similar. Licor 43 is sweet, citrusy vanilla while Galliano is a bitter and herbal. Galliano is often described as a "vanilla liqueur" and while it does have vanilla it's not dominate.
Don't think you're far off there regarding its use as a weapon... Pretty sure I saw a Forensic Files, or Cold Case Files, or similar involving a galliano bottle. 😮
It would be interesting to do a blind taste test. But for this recipe, the clarified lime juice is just for the cordial and only 1 tsp ends up in the cocktail while you still get 5/8oz of un-clarified lime juice in the cocktail. Would love to have a centrifuge but don't think I can justify it just yet.
The lime cordial that goes into this (which I didn’t make on camera) is made with a clarified lime juice. But this recipe has regular lime juice and the clarified lime cordial.
What are your feelings on floats? I'm not a fan, why not just stir or shake the Banger. I wonder if shaking cocktails that are traditionally just made in a glass, would be better.
