Left: Harpy’s Gallbladder
1 1/4 oz Lost Spirits Polynesian Rum
1 pineapple juice
3/4 Galliano
– rum-forward, rich, sweetish but not cloying. Galliano does the same thing it does in a Harvey Wallbanger – marries the ingredients together and smooths off the corners. Acid yellow.
Right: Marley’s Pallbearer
1 Slivovitz (plum eau-de-vie) (Maraska)
1 pineapple juice
1 pink grapefruit juice
1 Galliano
2 dashes Jerry Thomas (clove) bitters
– did you know Scrooge’s partner had family in Croatia? Yeah, me either. Crazy what you learn at funerals.
Significantly subtler than the Harpy’s Gallbladder; aromatic, neither sweet nor sour. This is nice enough that I’m going to try refining it by reducing the juice content, comparing just pineapple with just grapefruit etc.
Either one would go well with a cherry or a chunk of pineapple as garnish. The Harpy might be great with a basil leaf, the Marley with rose petals.
#illadvisedcocktails
#wallbangerrehab
Tattered Remains of Tartary 
still considering:
Barley Northhanger – Scotch, barley water, Galliano and moneygrubbing snobbery
Farley Ballwrangler – gin, galliano, angostura, lillet. Garnish with tennis ball and double murder.
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Can I give this post 10000 +1s?
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Fine by me but google are funny about that stuff 😉
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Garvey’s Small Matter:
1 Jamaican rum (Appleton 12)
3 guanabana juice
1 Galliano
actually just right.
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If I pick up a can of, say, Goya guanabana juice or nectar, will that work for Garvey’s Small Matter?
I also forgot to get fucking Galliano yesterday, so it’s back to the ABC store again.
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Goya cans might be perfect. I’m using Goya frozen pulp diluted ca. 2 pulp to 1 water and lightly sweetened – so probably a hair thicker and less sweet than the ready can, but essentially the same product.
…if you use frozen pulp I’d say add simple syrup to taste – not much! It should be slightly sour to balance the Galliano.
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Wow, a 375 ml Galliano is $21.10 at the local ABC
state extortion racketstore. Fuckers. LikeLike
ouch.
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OK I think this is perfected and it’s quite different – can’t decide whether to call it a Montenegro Bay or Greetings from Tikistan (which should probably be a Becherovka and pineapple drink)…
1 Slivovitz
1 guanabana
1 Galliano
5 dashes peychauds.
Stir, rocks.
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Having a Garvey’s Small Matter, and using Goya guanábana nectar with no adjustments. It’s sweetened, so I figured I didn’t need any additional sugar. I’ve never had guanábana or Galliano before, and deliberately didn’t taste anything before tasting the drink.
Wow, this is good. Either the guanábana or the Galliano is pretty much destroying or covering up the rum’s hogo. Alcohol does get through, and I can still get some of the rum flavor mid- to late-palate. The anise is floating through there, adding some warmth (not the alcohol warmth, but a warmth nevertheless).
OK, just tasted some of the guanábana nectar straight, and the Galliano straight. I do see that a lot of it is coming from the fruit juice, but this is definitely more than the sum of its parts.
Possible directions to take this (even though I know you’ve gone elsewhere with the slivovitz): I’d like to see this being a little more alcoholic. I could also see adding bitters to get the apparent sweetness level down. I guess both of those directions might not be where you’d head, but I’m guessing that your drink has more mouthfeel and is less sweet that what I’m drinking.
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I’m so pleased this is getting across!
…if it’s too sweet it might want a touch of lime to cut through the thickness, but the guanabana’s a surprisingly delicate flavour.
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Lime makes sense, but I think you’re right to be worried about the guanábana being overrun.
I have the option of trying the Jumex guanábana nectar, or doing what you’re doing if I can find frozen pulp.
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Now looking for Tiki drinks that use Galliano. Most likely candidate is a “Yellow Bird” (and shouldn’t that be Golden Bird?). Recipe varied wildly from site to site, and the other recipe I chased down a bit varied even more.
That aside for a moment, it seems to me if Donn Beach was fond of putting a few drops of pernod or absinthe in a lot of his drinks, a few drops of Galliano instead would not be out of place. I could even see it in a Pearl Diver, except I haven’t actually had one yet. 🙂
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Variant Hardly Borduria
2 slivovitz
2 guanabana
1 galliano
1 becherovka
What Musstler drinks on his holidays in Jamaica.
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I didn’t even know Becherovka was sold in the US until now. Oddly, though, it’s not the missing item for me from this recipe….
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