Grand Galliano

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Cocktail History

The Grand Galliano is a Christmas cocktail that was created by Nick Mautone at the Rainbow Room in New York City, New York and was first published in his book The Artisanal Kitchen: Holiday Cocktails. The drink is described as an “adult creamsicle,” thanks to its combination of two liqueurs: Grand Marnier and Galliano. When shaken together with heavy cream, these ingredients produce a recipe that’s both herbal and sweet with a smooth, dessert-like finish. The herbal notes of Galliano blend seamlessly with the orange-flavored Grand Marnier, while the cream adds richness, making it a delightful after-dinner treat perfect for Christmastime celebrations.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Liquore Galliano L’Autentico: This is a liqueur made in Italy with vanilla, cinnamon, peppermint, lavender, juniper, musk yarrow, star anise, sugar, alcohol, and water.

Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. I used Grand Marnier Cordon Rouge.

Heavy Cream: This is a thick, high-fat milk product. I used Prairie Farms Dairy Heavy Whipping Cream.

Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.

Grated Nutmeg: This is a warm, aromatic spice made from the seed of the nutmeg tree. I used Frontier Co-op Whole Nutmeg.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Peeler: This is a small, handheld tool with a sharp blade that’s used to remove the outer skin of fruits and vegetables. I used the OXO Good Grips 2-Piece Peeler Set.

Grater: This is a tool that’s used to finely shred or zest ingredients. I used the OXO Good Grips Grater.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Coupe Glass: This is a stemmed, shallow, wide-bowled glass that’s designed to enhance aroma and presentation. I used a thrifted coupe glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Delicate white color

• Aroma: Citrus, nutmeg, and anise

• Taste: Creamy and thick orange flavor with brandy and anise notes

• Finish: Herbs and a pleasant bitterness

Kendall’s Take: “Out of all the cocktails I’ve tried from Nick Mautone’s The Artisanal Kitchen: Holiday Cocktails, the Grand Galliano in my top three favorites. It has such a unique taste—almost like a vanilla spiced custard with the tiniest hint of mint. It’s also thick, creamy, and indulgent, which makes it a perfect post-dinner drink around the holidays.”

Recipe

This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.