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Autor Thema: Liquore Galliano - Die Rezepte  (Gelesen 11887 mal)
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« am: 30. Mai 2008, 16:26:28 »

Die Abfuhr die der "alte" Galliano im Bitters Blog erfahren hat
http://bitters-blog.blogspot.com/2008/05/nachwehen-und-brandneues.html
möchte ich nicht nachvollziehen.
Wenn der "seriöse Bartender" Liquore Galliano nur mit "Harvey Wallbanger" und "Flying Elephant" identifizieren kann, wird er dieser Spirituose nicht gerecht.
Fast jeder ambitionierte Mixer hat Galliano im Barstock, aber nur wenige wissen ihn zu nutzen...

Die Vanillenote bleibt geschmacklich hinter der SĂŒĂŸe und KrĂ€uterdominanz (frĂŒher ĂŒber 100 KrĂ€uter laut Produktinfo) zurĂŒck, aber im Geruch wirkt der Likör in der Tat ĂŒberaromatisiert, um nicht zu sagen penetrant.
Die Flasche weist bei den Zutaten auch nicht mehr auf die KrÀuter hin, sondern spricht von Aromastoffen...

Ähnlich wie bei Midori oder Maraschino sollte man bei der Dosierung des Likörs sehr vorsichtig sein. Weniger ist hier oftmals mehr.
_________________________________________________________________________

Obwohl ich ein Liebhaber des nunmehr alten Likör bin, bin ich doch gespannt auf den "neuen" und die gepriesene geschmackliche Weiterentwicklung:
"GALLIANO L`AUTENTICO heißt der Neue und hat nichts mit seinem VorgĂ€nger gemein. Anistöne, intensive KrĂ€uternoten und in der Tat ganz am unteren Ende der GeschmacksfĂŒlle ist in einer homĂ€opathischen Dosis etwas Vanille zu erahnen. Ein großartiger Likör ist er geworden, großes Lob an die dafĂŒr Verantwortlichen." Zitat Stephan Berg
_________________________________________________________________________

Eine sehr schöne Hommage an den Galliano alter Rezeptur bietet "Rainers Galliano FĂŒhrer", dem ich viele gute Drinkentdeckungen verdanke:
http://rainer.rawer.de/galliano/galliano.htm
Eine Seite aus alten DM-Zeiten, die Rezepte sehr unterschiedlicher GĂŒte vereint.
Galliano enthielt noch vor ein paar Jahren 35 Volumenprozente.
_________________________________________________________________________

Die Rezepte, die ich im folgenden poste, entstammen einer kleinen Galliano WerbebroschĂŒre vom Ende der Sechziger Jahre (Liquore Galliano war damals noch 40prozentig!).

"Willkommen in Liquore Galliano Welt der neuen Geschmacksrichtungen   ...

Bossa Nova Special
==================
(Wettbewerb des Nassau Beach Hotel - Nassau Bahamas
Gewinnerrezept von Herrn Cecil E. Roberts - Head Barman)
3cl    Liquore Galliano
6cl    Ananassaft
1cl    Rum, weiss
0,7cl  Aprikosenbrandy
0,7cl  Zitronensaft
1,5cl  Eiweiss

Gut schĂŒtteln und in ein hohes Glas mit EiswĂŒrfeln gießen. Mit FrĂŒchten garnieren.
______________________________________________

Continental Sour
==================
(Rezept von Herrn Romeo Salta - New York)

1 Teil Orangensaft
1 Teil Zitronensaft
2 Teile Scotch Whisky
2 Teile Liquore Galliano
3/4 Eßlöffel Zucker

Eis hinzufĂŒgen und gut schĂŒtteln. Im vorgekĂŒhlten "Sourglas" servieren.
______________________________________________

AdamÂŽs Apple
==================
Ein hohes Glas mit EiswĂŒrfeln fĂŒllen
3 cl Liquore Galliano hinzufĂŒgen
mit Apfelsaft auffĂŒllen
den Saft einer 1/4 Zitrone sowie Zitronenschale hinzugeben. "

Soweit erstmal.
______________________________________________

Zum Schluss noch ein Rezept aus dem Difford Guide #5:

Adam & Eve
==================
6cl    Bourbon
1,5cl  Galliano
1,5cl  Zuckersirup
4      Spritzer Angostura Bitters
   
SchĂŒtteln und in ein eisgefĂŒlltes Glas abseihen
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« Antworten #1 am: 31. Mai 2008, 11:39:51 »

Ich habe nur den alten Galliano mit 35 % daheim (gefunden bei Oma im Keller, ist wohl noch aus den 70igern). Weis jemand wie der sich Geschmacklich von dem mit 30 % unterscheidet? Hatte noch nicht die Gelegenheit den mit 30% zu trinken.
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« Antworten #2 am: 03. Juni 2008, 14:38:51 »

Weiß ich nicht, aber da der 30% auch gut ist, wird es schon passen.

Der Bossa Nova könnte interessant sein, auf alle FÀlle besser als das Original.
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« Antworten #3 am: 03. Juni 2008, 14:56:05 »

Der Bossanova schmeckt (erwartungsgemÀss) vorallem nach Ananassaft mit Galliano... So doll fand ich den nicht.
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« Antworten #4 am: 03. Juni 2008, 15:48:50 »

werd mir wohl noch n pulle "alten" galliano zulegen,bevor der weg is ^^
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« Antworten #5 am: 06. Juni 2008, 17:22:29 »

Hab heute ne Flasche bekommen und bislang noch nichts mit dem KrÀuterzeugs gemacht. Kenne eigentlich nur den Flying Kangaroo mit dem Galliano und sahnige Sachen sind einfach nicht mein Ding...
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« Antworten #6 am: 07. Juni 2008, 01:15:27 »

hab heute mal den golden dream probiert!

2cl galliano
2cl cointreau
8cl o-saft
1cl sahne

sehr lecker!! schmeckt sowohl fruchtig als auch cremig-vanillig.
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« Antworten #7 am: 09. Juni 2008, 14:03:56 »

Golden Cadillac: http://www.cocktaildreams.de/cooldrinks/cocktailrezept.golden-cadillac.86.html
Princess Dream: http://www.cocktaildreams.de/cooldrinks/cocktailrezept.princess-dream.635.html

sowie: http://www.cocktaildreams.de/cooldrinks/shaker.php?keywords=Galliano
« Letzte Änderung: 09. Juni 2008, 14:05:14 von Tiefenrausch » Gespeichert

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« Antworten #8 am: 27. Februar 2011, 17:08:49 »

ich grab mal diesen alten thread aus,weil ich gute rezepte mit galliano suche,außer die ĂŒblichen verdĂ€chtigen wie harvey wallbanger,flying kangaroo,golden irgendwas. auf der galliano seite funzt die classic cocktail seite leider nich,warum ach immer,hat jmd ordentliche klassische rezepte mit diesem tollen likör?
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« Antworten #9 am: 27. Februar 2011, 17:54:30 »

Appletini

4 cl Wodka Absolut Citron
2 cl Saurer-Apfel-Likör (Berentzen)
2 cl Galliano Smooth Vanilla
1 cl Midori

(Sehr schöner Appletini von www.perfectdrinks.de, die 90er lassen grĂŒĂŸen)

After One
 
1,5 cl Kirschwasser
1,5 cl Vermouth rosso
1,5 cl Campari
1,5 cl Galliano Smooth Vanilla

Eine Variante ist der Lena aus 3 cl Bourbon Whiskey, 2 cl Vermouth rosso, 1 cl Campari und 1 cl Galliano. Beide Drinks schmecken sehr ungewöhnlich.

Don Pedro

2 cl Wodka
2 cl Vermouth Dry
1 cl Galliano Smooth Vanilla
1 cl Créme de Cassis

(von Peter Roth, Kronenhalle Bar ZĂŒrich, aus dem "Jahrhundert-Mixbuch")
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« Antworten #10 am: 27. Februar 2011, 18:23:28 »

...
Continental Sour
==================
(Rezept von Herrn Romeo Salta - New York)

1 Teil Orangensaft
1 Teil Zitronensaft
2 Teile Scotch Whisky
2 Teile Liquore Galliano
3/4 Eßlöffel Zucker

Eis hinzufĂŒgen und gut schĂŒtteln. Im vorgekĂŒhlten "Sourglas" servieren
...
Mh? Ich dachte der Continental Sour sei mit Rotwein und Rye?
Dieser Beitrag hier scheint, aber wohl die Àltere Quelle zu sein..
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« Antworten #11 am: 27. Februar 2011, 18:36:08 »

Mh? Ich dachte der Continental Sour sei mit Rotwein und Rye?

Ein Name - zwei verschiedene Rezepte.
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« Antworten #12 am: 29. September 2011, 21:45:14 »

Savonarola
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Garnish: A daikon radish, pineapple leaves and green apple.
10ml Galliano L'Autentico
20ml Tequila
20ml Apricot brandy
15ml Fresh orange juice
5ml Passion fruit syrup

2. Alex Kratena


Breakfast A La Aleko
Method: STIR Galliano into yoghurt and syrup and SHAKE with ice.
Garnish: Grate liquorice and edible glitter.
30ml Galliano L'Autentico
3 bar spoons Greek style yoghurt
5ml Vanilla sugar
3. Andrea Zampolini


Galliano Bling-tini
Method: Mix all the liquid ingredients and top up with Galliano foam .
Garnish: Lemon grass, wild strawberries and gold flakes.
40ml Vodka citron
10ml Triple sec
20ml Cassis/blackcurrant purée
10ml Pressed apple juice
Foam:
Galliano L'Autentico, gold flakes and mango
4. Gabiela Moncada


Livorno sou
Method: SHAKE first four ingredinets with ice and strain in to crushed ice filled glass. Add two dashes of lavender bitters and float with
ruby port.
Garnish: A bouquet of dry lavender
40ml Galliano L'Autentico
25ml Fresh lemon juice
15ml Gomme syrup
Dash of egg white
Dash Ruby Port
2 dashes Lavender bitters
5. Giovanni Spezziga


Golden State
Method: Lightly crush the cardamom pod. Add the rest of the ingredients, SHAKE with ice and double strain into a glass.
Garnish: Homemade Galliano chocolate
4 whole Cardamom pods
15ml Galliano L'Autentico
35ml Akvinta vodka
15ml Créme de cacao white
3 drops Laphroaig single malt scotch whisky
1 bar spoon Demerara sugar
25ml Fresh lime juice
6. Giulio Amodio


The Yellow Tang
Method: SHAKE ingredients with ice, and fine strain into chilled glass.
Garnish: Orange zest flower
40ml Galliano L`Autentico
12.5 ml Orange curaçao
0.7 ml Créme de pßche de Bourgogne
12.5 ml Fresh lemon juice
7. Giuseppe Gallo


Cinnamon and Figs
Method: SHAKE ingredients with ice and fine strain into ice filled glass.
Garnish: Slices of fresh fig and lemon twist wrapped around straws.
40ml Galliano L'Autentico
10ml Cinnamon vodka
Fresh figs
Lemon juice
Demerara syrup gum
Egg white
Lemon twist
8. Julian De Feral


Bijou No. 2
Method: STIR with cubed ice and strain into chilled glass.
Garnish: Lemon twist.
15ml Galliano L'Autentico
40ml London dry gin
7.5ml Punt E Mes vermouth
3 dashes Fees orange bitters
2 dashes Absinthe
9. Ladislav Piljar


Bella di notte
Method: SHAKE all the ingredients with ice and fine strain into chilled glass.
Garnish: Grated spiced chocolate.
15ml Galliano L'Autentico
30ml Bokma 5-year-old Genever
15ml Double cream
10ml Cherry liqueur
5ml Sugar syrup
1bsp Mulled spices chocolate­
10. Lia Purdie


Italian Fishbowl
Method: SHAKE ingredients with ice and fine strain into chilled glass.
Garnish: Intertwined twists of orange and lemon peel made.
30ml Galliano L'Autentico
20ml London dry gin
20ml Fresh orange juice
20ml Fresh pineapple juice
10ml Fresh lemon juice
5ml Campari
5ml Aperol
11. Linda Puovic


Portovenere
Method:Mix all the ingredients except for the Asti and the dried fruit in a mixing glass. Pour into chilled glass and top up with Asti.
Garnish: Dried fruit - apricots, dates, citrus and caramelised sugar.
15ml Galliano L'Autentico
20ml Vodka
A drop of Campari
Asti Spumante
2 balls of Mandarin sorbet
12. Luca Cordiglieri


Agordat
Method: Muddle the fresh pineapple in a shaker. Add the other ingredients, SHAKE with ice and fine strain into chilled glass.
Garnish: Fresh pineapple, cherry and mint.
12.5ml Galliano L'Autentico
12.5ml Triple sec
30ml Vodka
10ml Fresh pineapple juice
13. Manuel Soro


Galliano's Crusta
Method: MUDDLE cacao seeds. Add all the ingredients, SHAKE with ice and fine strain into a goblet glass with vanilla sugar rim.
Garnish: Orange zest.
15ml Galliano L'Autentico
40ml Bourbon
15ml Chambord liqueur
10ml Fresh lemon juice
Cacao seeds
Vanilla sugar
14. Marian Beke


Made in Italy
Method: SHAKE first four ingredients with ice and fins strain into chilled glass. Heat up the wine with the herbs and slowly add it to the pineapple foam and layer on top of drink.
Garnish: Pineapple leaf and herbs.
15ml Galliano L'Autentico
35ml grappa
Dash of Fernet Branca
1 squeeze of lemon juice
2 pineapple pieces,
(squeezed and whisked for pineapple air)
Big splash of Barolo wine
Pinch of Provençal herbs
15. Massimo Destafanis


L'Autentico Martini
Method: SHAKE all ingredients with ice except passion fruit juice. Fine strain into chilled glass and add passion fruit juice.
40ml Galliano L'Autentico
2 parts Fresh lemon juice
10ml Nepalese rum
10ml Sugar syrup
œ Passion fruit, juiced
16. Massimo Londi


The only way is up
Method: SHAKE first four ingredients with ice and fine strain into chilled glass. Layer with fresh cream.
Garnish: Chocolate topping.
10ml Galliano L'Autentico
15ml Martinique rum
15ml Dark cacao liqueur
10ml Espresso
20ml Fresh cream
Dark chocolate
17. Mattia Pastori


Hyatt Galliano
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
20ml Galliano L'Autentico
30ml Mandarin vodka
20ml Vermouth bianco
Mallow leaves
18. Ondrej Pospichal


3rd Sour
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
35 ml Galliano L'Autentico
20 ml Islay single malt scotch whisky
20 ml Pasteurized egg white
20 ml Fresh lemon juice
10 ml Sugar Syrup
5 drops of Cardamon Bitters
19. Paolo Lilliu


Silver and Gold
Method: Using two silver tankards, THROW the ingredients from one to the other in a continuous stream of fire then serve hot in brandy glass.
Garnish: Orange twist and gold twist.
20ml Galliano L'Autentico
50ml Barbados rum
1 dash Peychaud's bitters
25ml Hot water
20. Renaud de Bosredon


Autentico Ending
Method: FLAME the rum, Manzana and pineapple in a tin for one minute, squeeze the orange and lemon peel over the flame and discard. Add Galliano L'Autentico just before throwing into a snifter. Extinguish the flame and pour the drink into another balloon full of ice.
30ml Galliano L'Autentico
70ml 12-year-old rum
15ml Manzana verde
Âč∕₂ slice Pineapple
1Orange peel
1 Lemon peel
21. Richard Hunt


Big Bird
Method: SHAKE ingredients with ice and fine strain into chilled glass.
Garnish: Long lemon twist.
25ml Galliano L'Autentico
25ml Mahiki white rum
25ml Giffard CrÚme de Banane du Brésil
25ml Apricot brandy
25ml Fresh lemon juice
22. Rikki Brodrick


Cotton Mouth
Method: SHAKE all ingredients with ice and strain into an ice filled tiki mug.
Garnish: Lime wedge, cherry and mint sprigs.
15ml Galliano L'Autentico
10ml Jamaican white rum
40ml St Lucian 6-year-old rum
15ml Appleton Estate VX rum
25ml Fresh lime juice
10ml Sugar syrup
15ml Orange Curaçao
2 dashes Angostura bitters
40ml Cloudy apple juice
50ml Guava juice
23. Simone Caporale


Golden Pegu
Method: Measure all the ingredients. SHAKE hard in a cobbler shaker full of ice, then strain in chilled coupette.
Garnish: Butterfly-shaped orange peel
25 ml Galliano L'Autentico
50 ml Premium Gin
Âč∕₂ Lime juiced
dash Aromatic bitters
dash Orange curaçao
24. Simone Maci


Wine Collection
Method: MUDDLE fennel, add the orange peel and the liquids, then SHAKE with ice and fine strain into chilled glass.
Garnish: Lemon grass and orange peel.
15ml Galliano L'Autentico
45ml 7-year-old Cuban rum
5ml Aperol
Barbieri bitters
25ml Honey syrup
15ml Fresh lime juice
20 Fennel seeds
1 Orange peel
25. Tim Oakley


Emerald Bird
Method: DRY SHAKE egg white and in a seperate Boston muddle the pear and SHAKE with the other ingredients with ice. Combine both mixtures and SHAKE again,
then fine strain into chilled glass,
Garnish: Shiso leaf.
Half a Nashi pear in a Boston glass
20ml Galliano L'Autentico
25ml Umeshu
15ml Yuzu juice
1 Shiso leaf
œ Free range egg white
26. Tiziano Mori


Bivero
Method: Fill a glass with crushed ice and fill with peppermint liqueur.
Add the milk very slowly to create a white top. SHAKE other ingredients with ice and fine strain into a stemless glass. Place this glass inside the first one to create the 'flag'.
Garnish: Strawberry, peppermint and icing sugar.
50ml Galliano L'Autentico
60ml Strawberry essence
Peppermint liqueur
40ml milk
3 dashes Orange bitters
50ml Cranberry juice
3ml Watermelon syrup
27. Ugo Bellan


Health-tini
Method: Gently crush cardamom pod. Add the rest of the ingredients, SHAKE with ice and fine strain into chilled glass.
Garnish: Twist of carrot and yellow pepper.
50ml Galliano L'Autentico
30ml Fresh carrot juice
20ml Sweet pepper purée, infused with grappa
1 Cardamom pod
28.Vincenzo Calenzo


Coctél Del Mar
Method: BLEND all ingredients with ice for 30 seconds, pour into chilled coupette glass.
Garnish: Dark chocolate dust
15ml Galliano L'Autentico
40ml Baileys irish cream liqueur
30ml Kahlua coffee liqueur
20ml Coconut cream
5ml Chocolate bitter
29.Vincenzo Errico


Yellow Nipple
Method: BLEND all the ingredients and pour into a chilled wine glass.
Garnish: Lemon peel horse neck.
15ml Galliano L'Autentico
40ml London dry gin
2 scoops Lemon ice cream
15ml Fresh lemon juice
30. Yann Daniel


Green Supernova
Method: MUDDLE mint leaves with cordial in the shaker, add other ingredients SHAKE and fine strain into chilled glass.
Garnish: Green sugar ball with two straws and mint leaves.
20ml Galliano L'Autentico
5 Fresh mint leaves
15ml Lime and lemon grass cordial
50ml Gin
1 dash Peach bitters
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« Antworten #13 am: 29. September 2011, 23:53:18 »

danke sind ein paar schöne dabei dieses we mal ausprobieren
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« Antworten #14 am: 25. Oktober 2011, 22:14:27 »

The Pirata
‹Method: SHAKE all ingredients with ice and strain into ice filled glass. ‹Garnish: Mint sprig and spiraled lemon zest.
15ml Galliano L'Autentico
50ml Tequila blanco
15ml Creole Shrubb
15ml CrĂšme de mure liqueur
Juice of œ lemon
2 dashes Angostura bitters

2.Nick Strangeway

G.G.V Rickey
Method: SHAKE first three ingredients with ice, strain into ice filled glass and top with carbonated tea.
Garnish: A sprig of fresh verbena and lime wheel
30ml Galliano L'Autentico
40ml Gin
20ml Freshly squeeezed lime juice
Verbena tea (carbonated)


3.Oliver Stuart

Bayswater Café
Method: SHAKE all ingredients with ice and fine strain into heavy based amaro glass.
Garnish: three coffee beans.
30ml Galliano L'Autentico
30ml VSOP brandy
15ml Grappa
30ml Fresh espresso
1 dash Angostura bitters

4.Aivar Kuldsaar

Gapple
Method: Muddle first two ingredients in collins glass; add Galliano with crushed ice and churn. Top with sparkling apple juice and crushed ice cap.
Garnish: Cinnamon powder and mint sprig.
Half a lemon
1 tsp sugar­
30ml Galliano L'Autentico
Sparkling apple juice

5.Zac Potier

Blaze of Glory
Method: Pre-heat brandy balloon, add alcohol and 30ml hot water to brandy balloon. Set alight and with bouquet garni and orange zest. Extinguish flame and add mint . Transfer into old-fashioned glass and ighlty muddle mint Add crushed ice. Stir. Top with crushed ice.
30ml Galliano L'Autentico
30ml VSOP cognac
5 mint leaves
3 orange zests
Bouquet Garni: Fresh ginger, lavender flowers , orange zest , Star anise , Cinnamon

6.Viviana Vivetti

Firefly
Method: Muddle first three ingredients; add some crushed ice and top up with champagne. Garnish: Add a few drops of cranberry juice over the crushed ice and a firefly (made with a kumquat and sliced red apple).
5 fresh Kumquats
1 teaspoon of brown sugar
3ml Galliano L'Autentico
Champagne

7.Toby Hilton

Golden Ducati
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Garnish: Vanilla and sugar rim and vanilla pod.
20ml Galliano L'Autentico
40ml VSOP cognac
30ml freshly squeezed lemon juice

8.Tim Etherington

Galliano Hot Foam
Method:Blend all ingredients vigorously and place into an espuma. Charge with two NO₂ canisters and place espuma in a bain-marie and heat to about 70°C. Half fill a small wine glass (no larger than 175ml) with the sorbet.
65ml Galliano L'Autentico
100ml Still mineral water
35ml fresly squeezed lemon juice
80ml Simple syrup
1g Lecite
1g Xantana

9.Stuart Hudson

Arturo Cooler
Method: Lighlt MUDDLE ginger in base of shaker; add other ingredients, SHAKE with ice and strain into crushed ice filled glass.
Garnish: Lime zest.
15ml Galliano L'Autentico
45ml Tequila blanco
20ml freshly squeezed lime juice
Dash of grapefruit bitters
Teaspoon of diced fresh ginger

10.Steven Liles

Biscaccianti
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Garnish: 3 drops of Peychaud's bitters
20ml Galliano L'Autentico
30ml Pisco
10ml Apricot eau-de-vie
10ml freshly squeezed lemon juice
10ml freshly squeezed Orange juice
20ml fresh Egg white
œ tsp Caster sugar

11.Steve Burns

The Chameleon
Method:Flame the 10ml absinthe in a rocks glass and leave to burn.
Extingiush and add ice to rocks glass. SHAKE other ingredients with ice and strain over the fresh ice.
Garnish: Bunched orange strips.
10mlAabsinthe
30ml Galliano L'Autentico
30ml Gin
15ml Tawny port
15ml freshly squeezed orange juice
Dash of Peychaud's and Angostura bitters

12.Reza Esmaili

Il Moretto
Method: Shake all ingredients with ice and fine strain into a stemmed port or eau de vie glass filled with several large ice cubes.
Garnish: Speared cherry and lemon twist.
60ml Galliano L'Autentico
15ml Rye whiskey
30ml fresh black cherry purée
7ml Black cherry balsamic vinegar
15ml freshly squeezed lemon juice

13.Mirko Falconi

Fifteen Seventy Five
Method: In an old-fashioned glass, muddle sugar and Peychaud's bitters. STIR other ingredients with ice and strain into glass filled with ice.
Garnish: Orange peel, lemon peel and a cherry. Serve before or after dinner
30ml Galliano L'Autentico
25ml Apricot brandy
30ml Gin
25ml Sweet vermouth
20ml Grand Marnier liqueur
1 sugar lump
with a drop of Peychaud's bitters

14.Michele Fiordaliva

Italian Fizz
­Method: SHAKE first five ingredients with ice, strain into ice filled glass and top with soda and orange juice.
Garnish: Lemon and orange zest
35ml Galliano L'Autentico
20ml freshly squeezed Lemon juice
15ml Sugar syrup
20ml fresh Cream
3 dashes Aceto balsamico tradizionale
30ml Soda water
Freshly squeezed Orange juice

15.Matthew Hewitt

Sideshow Alley
Method: SHAKE all ingredients with cie and fine strain into chilled goblet.
Garnish: Galliano fairy floss. Fairy floss is heated sugar spun into thin threads and collected into a mass.
15ml Galliano L'Autentico
40ml VSOP cognac
7ml Passion fruit syrup
20ml Cloudy apple juice

16.Matteo Riva

Livorno Sling
Method: SHAKE first 7 ingredients with ice and strain into ice filled glass. Top with soda and float peach liqueur and 5ml Galliano .
Garnish: Pineapple, mint and lemon peel.
15ml Galliano L'Autentico
40ml Gin
1 dash Angostura bitters
1 drop Mint bitters
90ml pressed pineapple juice
15ml freshly squeezed lemon juice
10ml Bols Peach Liqueur
5ml Galliano L'Autentico

17.Matteo Lussana

Velvet Julep
Method: SHAKE all ingredients and strain into ice filled glass.
Garnish: A spiral of orange, a sprig of mint and a stick of vanilla.
30ml Galliano L'Autentico
50ml Bourbon
1 slice fresh Orange
1 sprig fresh mint
1Vanilla pod

18.Marcos Tello

HW Version 2.0
­Method: SHAKE all ingredients with ice and strain into glasss with 1 ice sphere.
Garnish: Orange zest twist.
15ml Galliano L'Autentico
60ml vanilla infused Dutch gin (Infuse 1 split vanilla bean per 6oz. gin for 48 hours)
22ml freshly squeezed lemon juice
15ml freshly squeezed orange juice
15ml Simple syrup (1:1 ratio)
1 whole Egg white (organic)
2 drops Orange flower water

19.Julian Damanjo

Bon Vaccari
Method: MUDDLE first three ingredients in shaker; add Galliano L'Autentico and ice, SHAKE and fine strain into chilled glass.
Garnish: Star anise
10ml French strawberry liqueur
5cm piece of lemon grass
5 fresh strawberries
50ml Galliano L'Autentico

20.Joe McCanta

The Mille-Feuille Collins
­Method: FLAME rum, manzana and pineapple in a tin for one minute, squeeze orange and lemon peel over the flame and discard. Add Galliano L'Autentico just before throwing into a snifter. Extinguish the flame and pour the drink into another glass full of ice.
30ml Galliano L'Autentico
70ml 12-year-old rum
15ml Manzana verde
Âč∕₂ slice Pineapple
1Orange peel
1 Lemon peel

21.Jamie Hughes

Authentic Smoke
Method: MUDDLE peaches in mixing glass; add other ingredients and SHAKE with ice. Fine strain into rinsed glass.
Garnish: Pure almond essence and bitters rinsed glass.
20ml Galliano L'Autentico
30ml Gin
15ml Cognac-based orange liqueur
4 Manuka smoked peach segments
Vanilla sugar syrup

22.Frederick Wallin

Italian Redhead
Method: SHAKE all ingredients except wine with ice and strain into ice filled glass. Float red wine.
Garnish: Lime wedge, cherry and mint sprigs.
40ml Galliano L'Autentico
15ml Maraschino liqueur
25ml freshly squeezed lemon juice
10ml Sugar syrup
20ml Red wine

23.Dylan Howarth

Livorno Lust
Method: SHAKE all ingredients with ice and fine strain into chilled glassd.
Garnish: Coriander leaf.
15ml Galliano L'Autentico
45ml Gin
10ml Lillet Blanc
1 dash Fee Brothers lemon bitters
6 fresh Coriander leaves

24.Davide Garazzini

Peter Barba
Method: SHAKE all ingredients with ice and strain into ice filled glass.
22ml Galliano L'Autentico
45ml Gin
30ml Cranberry juice
7ml freshly squeezed lime juice

25.Davide Demarchi

Duke of Tuscany
Method: Soak sugar cube with bitters and place to one side.
POUR other ingredients into tin with ice.
Drip 10ml Galliano on the sugar lump to caramelise and then put out by pouring the champagne over it into the goblet and stir.
Garnish: Slice of orange, cherries and a sprig of spearmint.
20ml Galliano L'Autentico
20ml Cherry liqueur
3 dashes Orange bitters
1 Sugar cube
100ml Champagne

26.Brooke Arthur

Il Vino do Pompelo
Method: To make vanilla bean syrup, scrape out 3-4 vanilla beans into a pot with three cups of granulated sugar. Add equal parts of water and a pinch of citric acid and boil.
DRY SHAKE all ingredients; add ice , SHAKE and strain into ice filled glass.
Garnish: Grapefruit wedge
22ml Galliano
œ whole lemon
7ml vanilla bean syrup
15ml grapefruit juice
15ml French sauvigon blanc
15ml Dutch gin
7ml fresh Egg white

27.Ben Taylor

La Perfezione
Method: STIR all ingredients with ice and strain into chilled glass.
Garnish: Angled slices of chilli (pips and pith removed)
30ml Galliano L'Authentico
30ml Polish Bison Grass vodka
20ml White crĂšme de cacao liqueur
10ml Chilli-infused vodka

­28.Andrea Montagnana

Caribbean Galliano Cooler
Method: SHAKE all ingredients with ice except the ginger beer. Serve and strain over crushed ice. Top up with ginger beer.
Garnish: Mint sprig
20ml Galliano L'Autentico
35ml Dark Rum ( Jamaican)  
20ml freshly squeezed lime juice
Top ginger beer
Lime
Fresh mint

29.Andrea Acierno

Light Red
Method: Muddle the slices of lime with the purée, then add the gin and Galliano L'Autentico. Top with cranberry juice.
Garnish: Lime slice, mint leaf and one raspberry with banana and/or cranberry purée.
30ml Galliano L'Autentico
60ml Gin
50ml Raspberry purée
Âč⁄₂ fresh lime (sliced)
Top with cranberry juice

30.Alex Boggio

Yellow Butterfly
Method: SHAKE all ingredients with ice and strain into ice filled glass
Garnish: Yellow carved butterfly
10ml Galliano L'Autentico
40ml Vodka citron
10ml Mandarin liqueur
90ml Passionfruit juice
50ml Mandarin juice
1Fresh Kumquat
1 pinch Saffron
Star Anise


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