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 Message 7472 of 20656 in Recipe Exchange
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Subject: Re: Galliano Homemade Recipe.
From: Kent Garber
Posted: Wed Jan 8. 2003, 19:46 UTC
Followup to: "Still seeking a decent galiano recipee..."  by Craig  (Wed Jan 1. 2003, 01:58 UTC)
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.


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