 In 1896, as
hundreds of thousands of Southern Italian pioneers were embarking
on a long and arduous voyage to the California Gold Rush, a young
distiller, Arturo Vaccari, ingeniously created a new liqueur for
them as a souvenir of their homeland. The liqueur was made by blending
local Italian ingredients (anise, lavender, mint) with herbs and
plants from far away countries (vanilla, cinnamon, coriander). Vaccari
chose yellow as the color of Galliano to symbolize the gold rush
and named his creation in honor of Giuseppe Galliano, an Italian
hero from the Abyssinian Italian colonial wars.
Among the many ingredients in Galliano are star anise from China
, Mediterranean anise, juniper, musk yarrow, ginger, lavender and
peppermint as well as vanilla with its delicate aroma and cinnamon
with its spicy touch. Vanilla is the most important ingredient in
Galliano. Neutral alcohol is infused with the pressings from all
herbs and plants with exception of vanilla. The liquid is distilled
and then infused with pressed vanilla. In the final stage distilled
water, refined sugar and pure neutral alcohol are blended with the
base. 30% alcohol by volume, Galliano possesses a unique, complex,
intense, yet mellow aroma. When drunk, a full smooth flavor fills
the mouth. The fresh aniseed flavors balance the sweet vanilla ones.
Galliano is an ideal "marrying" ingredient. It adds no
intrusive flavor, but serves to deepen and give character to an
astonishing range of other ingredients, both ordinary and exotic.
Literally hundreds of recipes involving Galliano are used worldwide;
its versatility is legendary, and appears in such well-known cocktails
as the Harvey Wallbanger and Jungle Juice.
Popular Galliano Recipes
Harvey Wallbanger
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For more on this complex drink, go to: galliano.com
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