From the book: Cordials From Your Kitchen
Gulliano (Our Version of Galliano) by Oattie Vargas & Rich Gulling
A sophisticated cousin of anisette, Galliano has a more complex character.
This recipe is a fairly accurate re-creation of the original. Since Rich
developed it on his own, he took the liberty of giving it his name.
Gulliano
2 teaspoons finely chopped dried angelica root
1 tablespoon anise extract
1 tablespoon pure vanilla extract
1 teaspoon banana extract
1 teaspoon pineapple extract
13 drops tangerine extract*
Pinch Mace
1/4 teaspoon cardamom seeds
1 teaspoon dried hyssop
1 teaspoon fruit protector
1 1/4 cups 100-proof vodka
1 1/2 cups sugar
1 3/4 cups water
Place angelica, anise extract, vanilla extract, banana extract, pineapple
extract, tangerine extract, mace, cardamom, hyssop, and fruit protector in a
clean 1-quart jar with tight-fitting lid. Add vodka, cover, and let stand in
a cool, dark place for 2 weeks. Shake every couple of days to prevent
clumping.
Use a fine-mesh strainer to strain out solids. Discard the solids. Pour
liqueur into a clean 1-quart container. Make a simple syrup by bringing the
sugar and water to a boil over medium-high heat, stirring constantly to
prevent scorching. When clear, remove from heat and let stand until just
warm. Add to vodka mixture and stir or shake until blended. Cover and age
for 1 month before serving. Yield: Approximately 1 quart.
*Tangerine Extract: If you have trouble finding tangerine extract, you can
make it by combining 1/4 teaspoon tangerine flavoring oil with 2 tablespoons
100-proof vodka. Or you can substitute 1/4 teaspoon orange extract in the
recipe.