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Galliano Cocktails Recipes by Ago Perrone

 

GALLIANO MEDIA PRANZO COCKTAILS  Created by Ago Perrone Galliano Global Brand Ambassador
Galliano Cocktails Lunch at La Rosa Bar and Pizza Sydney

LIVORNO LUST
10ml Galliano Vanilla
40ml Lemon vodka
15ml Lillet Blanc
15ml lemon juice
6 coriander leaves
Shake and double strain in a cocktail glass
Garnish with coriander leaf  

ESPRESSO MARTINI
Method: Shake and Strain
Glass: Shot glass
Garnish: Three Coffee Beans
30ml Galliano Ristretto
30ml Vodka
30ml Fresh Espresso Coffee
15ml Sugar Syrup
Shake all ingredients until the glass half of the shaker is cold and double strain into a chilled shot glass.

G&B COLLINS Cocktail
10ml Galliano L’Autentico
30ml Bols Genever
20ml lemon juice
10ml sugar syrup
30ml carbonated eucalyptus soda (dry eucalyptus leaves infused with water and carbonated)
Garnish with lemon and orange zest
Gently mix the ingredients with ice and serve in a collins glass.

YELLOW SUBMARINE Cocktail
40ml Gin
15ml dry-fino sherry
10ml Galliano L’Autentico
2 dash celery bitter – Bitter Truth –
Stir all the ingredients with ice and serve in a rock glass on cubed ice.
Garnish with lemon zest (discard) and cucumber skin

COBBLER Cocktail
10ml Galliano Vanilla
1 lemon wedge
50ml chianti red wine
30ml tarragon carbonated water
grated nutmeg
muddle the fruit in the mixing glass, add the rest of the ingredient and stir with ice.
Serve in a wine glass filled with cube ice and garnish with dry lemon zest

COCOA & SGROPPINO Cocktail
15ml Galliano Vanilla
15ml Kirsch Eau de Vie infused with cocoa beans (can you do this?)
1 scoop lemon sorbet
Shake and strain in a champagne flute
Top up with 30ml prosecco
Garnish with long lemon peel

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