Canada Day? Didn’t we already do an episode for Canada Day? Sure we did. This one’s different though. Remember we were afraid that to do a Canadian cocktail would mean that it would just be Rye and Maple Syrup? Well, just for the fun of it we searched our cocktail books for drinks that would have maple syrup, but would not just be your average run of the mill drinks. We found two tiki drinks that had maple syrup, and because we DIDN'T do them for Canada Day, we’re doin’ ‘em now. Think of it as Tikanada Day!
Now don’t be freaked out by the maple syrup. It’s just a sweetener remember. It’s not going to make your drink taste like pancakes. Quite the opposite. It makes your pancakes taste like a drink. But you’ve got to drink 4 or 5 of them for that to happen.
Anyway, gather your ingredients and your copy of Beachbum Berry Remixed and let’s get started. First up is the Hai Karate, created by Jeff “Beachbum” Berry in 1999!
by Jeff Berry, 1999. This version from “Beachbum Berry Remixed”, Club Tiki Press 2010
1 ounce lime juice
1 ounce unsweetened pineapple juice
1 ounce orange juice
1 teaspoon maple syrup (grade A only)
dash of Angostura bitters
2 ounces gold Virgin Islands rum
Shake well with ice cubes and pour unstrained into a tall glass. Garnish with an orange slice speared to a cocktail cherry.
Yummerino! This drink is great. Just like the cologne was. (At least it’s commercial was. Go ahead and click this link. to watch!) This drink has got a big kick of citrus and would be perfect in the morning instead of your usual plain old orange juice. You’d better make two of them and bring one for the boss so he know’s why your so sleepy around 10:15!
Next up is the Captain’s Grog. This drink is fabulous. Make it. Sip it. Love it.
from the Hukilau Room of the Captain’s Inn, Long Beach, CA circa 1962 and printed in “Beachbum Berry Remixed”, Club Tiki Press 2010
1/2 ounce fresh lime juice
1/2 ounce grapefruit juice
1/2 ounce maple syrup (grade A only)
1/2 ounce falernum
1/2 ounce orange Curaçao
3/4 ounce dark Jamaican Rum
3/4 ounce light Puerto Rican Rum (we used Havana Club 3 year Anejo)
3/4 ounce gold Puerto Rican Rum (we used Havana Club Anejo Reserva)
3 drops vanilla extract
3 drops almond extract
1 ounce soda water
Shake everything (except the soda) with ice cubes. Then add soda to the shaker and stir. Strain into a double old fashioned glass with an “ice cone” (if you’ve got one) or over crushed ice. Garnish with a mint sprig.
Delicious, delicious, delicious! So well balanced. Truly a great drink!
So there you have it. Two great drinks to celebrate Tikanada Day! If you're wondering what a Canadian Tiki mug looks like, check out the house mug from the Shameful Tiki Room in Vancouver. A tiki huggin' a beaver. That's what Tikanada Day is all about Charlie Brown!
It’s Canada Day, up Canada way, and what better way to celebrate the 150th birthday of the True North, Strong and Free than with a couple of classy cocktails! Both of these cocktails are featured in the Summer issue of Taste magazine. Check it out right here.
Not only does it have these great recipes but of bunch of other ones too!
First up, since we’re in the Greater Vancouver area, is the Vancouver Cocktail. We believe this was first served up in The Sylvia Hotel in the 1950’s. Look at the Sylvia here. What an awesome place.
The Vancouver Cocktail
1 1/2 ounces Victoria Gin (we used a combo of Bombay Sapphire and Boodles)
1/4 ounce Sweet Vermouth (Martine Rosso)
1/4 ounce B&B (Benedictine and Brandy)
2 dashes orange bitters
Lemon peel for garnish
Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass and twist a lemon peel over the drink and use as a garnish.
This is a lovely drink and hard to pin down (just like Vancouver itself). All the flavours play well together and each one seems to get it’s own little part of the tongue to shine on. (just like Vancouver itself).
Next up, we travel across the country to Toronto and a zesty little drink they call the Toronto Cocktail. This drink may or may not have been created in England. Doesn’t matter, we’re making it anyway and you should too!
The Toronto Cocktail
2 ounces rye whiskey (we used Canadian Club 100% Rye)
1/4 ounce Fernet Branca
1/4 ounce simple syrup (1:1)
1 dash of Angostura Bitters
Orange peel for garnish
Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass and twist an orange peel over the drink and use as a garnish.
What a surprising drink (just like Toronto itself)! The Fernet Branca (which everybody is kind of afraid of) turns this drink into an amazingly flavourful voyage of discovery (just like Toronto itself)!
Both of these drinks are elegant and a little on the dry side. Neither of them are traditional Summer patio thirst quenchers. These are pre dinner, appetite enhancing marvels and we hope you give both of them a try.
When you do, raise your glasses and give a little toast to Canada. 150 years old is nothing to sneeze at, right?
Happy Canada Day everybody!
OH! I said I'd put a picture that I took of some Echinacea in here. Check this out. I bet you're feeling better already!
Turkey Mojitos? NO! We’re not making those. We mention those, but we’re not making those. This episode is based on a direct request for a Tom Collins. You can request a drink too. All you have to do is click on the comment button at the bottom of this blog post. Please do it. We want to know you’re out there!
The Tom Collins is an old old drink. We find that the old old drinks that are still around are usually pretty good. They don’t stay around and return after Prohibition for nothing.
The Tom Collins is a fabulous drink. Grown up lemonade. Make it now! The only real choice you have in it is the type of gin you use. We decided to use “Old Tom” gin because we thought it would be most authentic but I know all the other gins would work just fine.
1 1/2 ounces gin (We used Old Tom)
3/4 ounce fresh squeezed lemon juice
1 ounce Simple Syrup
2 ounces Club Soda
Orange slice and cherry for garnish.
Combine all the ingredients (except the soda water) in an iced cocktail shaker. Shake and strain into a collins glass over 2-3 ice cubes. Add the Club Soda and lightly stir. Garnish with the orange slice and cherry.
Where do you go after the Tom Collins? So many different options present themselves but we decided to go with a similar drink from Ernest Hemingway. Actually from the wonderful book, “To Have and Have Another: A Hemingway Cocktail Companion” by Philip Greene. Hemingway was a diabetic and could not have the sugar syrup. His version of the Tom Collins used coconut water. It makes for a very different sort of drink. Give it a shot and serve it to your friends.
Tom Collins a la Hemingway
from “To Have and Have Another - A Hemingway Cocktail Companion” by Philip Greene. Perigee 2015
2 ounces London dry gin
3/4 ounce fresh lime juice
2-4 ounces coconut water
2-3 dashes Angostura bitters
Vigorously shake all ingredients then strain over 2-3 ice cubes in a collins glass. Garnish with a lime wedge or peel.
It’s Negroni Week! What? You’ve never heard of Negroni Week? Well, my friend, check it out right here, negroniweek.com. Negroni Week runs from June 5th to June 11th, 2017.
This has probably happended to you. I say this because you seem like a nice person. Have you ever been sitting at your favourite bar, sipping a perfect cocktail and wondered, “Sure, this helps me but how can I help others?” Well wonder no more! Negroni Week takes care of that for you. Now all you have to do is order a delicious Negroni cocktail at any participating bar and you’ll be helping out all sorts of charities that desperately need your money.
In honour of this wonderful week, the Gentlemen of Elegant Leisure want to give you a couple of recipes that you are to use AFTER Negroni Week. This week all your Negroni drinking must be done at one of the hundreds of participating bars around the world, but once you’re hooked, you’re going to want to be able to make these in your own home. Let’s get you started.
1 ounce gin
1 ounce Campari
1 ounce sweet Vermouth
1 orange wedge
Combine first three ingredients in a mixing glass with ice. Stir to chill, then strain over some fresh ice in a cocktail glass. Garnish with the orange wedge.
Isn’t that easy? You’ll have to listen to Fred’s explanation of why we have ice in the cocktail glass. Better yet, brush up on your Negroni knowledge by visiting this site. Great history here.
One of the many beauties of this cocktail is it’s interchangeability. Substitute bourbon for the gin and you’ve got a Boulevardier. Substitute sparkling wine for the gin and you’ve got a Negroni Sbagliato. The possibilities are endless. Case in point, our next drink. The White Negroni.
The White Negroni
Wayne Collins, London. From imbibemagazine.com May 28, 2013
2 ounces gin
1 ounce Lillet Blanc
3/4 ounce Suze
Combine ingredients in a mixing glass and stir to chill. Strain into a chilled glass and garnish with a lemon peel.
Totally different and totally wonderful. Mr. Wayne Collins know what he’s doing doesn’t he? Read all about him right here by clicking on his name! Wayne Collins.
Speaking of Collins’s, or Collinses, (or whatever the plural of Collins is), in our next episode, we’re going to be exploring the Tom Collins. This is a listener request and you can request drinks as well.
Please hit the comments button below and leave us a message or request a drink or whatever you want to do. We post a new show every other Saturday and we want to know you're out there and listening in!
Also check out Boozehound by Jason Wilson. His chapter on Italian apertifs will have you reaching for the Vermouth with one hand and Travelocity with the other
Happy Negroni Week!
They say that an apple a day keeps the doctor away. The same should be said for TWO apple cocktails a day! In this episode the Gentlemen of Elegant Leisure make and taste two classic cocktails featuring Applejack and Calvados and Dave spills a drink live on the air!
First up is a trip to France to sample Calvados. It’s first known distillation dates back to 1553. Apples are turned into cider and then the cider is distilled into an eau de vie. This is then aged for two years in oak casks. Then, and only then, can it be Calvados. Sometimes they age it even longer to make it even smoother. We thought we would try it out in it’s namesake cocktail, The Calvados Cocktail. Dr. Cocktail, Ted Haigh, has a recipe for it in Vintage Spirits and Forgotten Cocktails. Let’s give it a whirl.
The Calvados Cocktail
1 1/2 ounces Calvados
1 1/2 ounces orange juice
3/4 ounce Cointreau
3/4 ounce orange bitters
Shake in an iced cocktail shaker and strain into a cocktail glass. garnish with an orange wheel.
Check out that crazy amount of orange bitters! In fact, check out the crazy amount of orange everything! For an apple brandy cocktail, there is a helluva lot of orange in this drink. It works though. Tastes like 1930 which was when this drink was first published in the Savoy Cocktail Book. Get yourself a copy and make this drink!
Laird’s Applejack dates back to 1698! Almost 100 years later, George Washington was given the recipe by the founder’s grandson. This is an old, old beverage and one that everyone should be trying in a cocktail. In fact, why don’t you try it right now in a Jack Rose Cocktail? This is how we found it in Ted Haigh’s book Vintage Spirits and Forgotten Cocktails.
The Jack Rose Cocktail
1 1/2 ounces applejack
juice of 1/2 a lime (or lemon about 1 ounce)
2 or more dashes of real pomegranate grenadine
Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lime (or lemon) wedge
Mmmmm, mmmmm! Love that tangy lime playing with that zingy applejack. And just when you think it’s too tart, the grenadine comes along and pulls it back from the brink.
What do you think of the two drinks? Leave a comment below!
It’s horse racing time! The Kentucky Derby! And you know what that means don’t you? Mint Juleps! So many mint julep recipes to choose from and so little time. So many to choose from in fact, that the Gentlemen of Elegant Leisure chose only one and further chose to do two other drinks that feature mint and the muddling thereof!
Every good bartender should know how to properly muddle mint and we want you to know too. And who better to teach this than the always amazing Dale DeGroff? All of our drinks in this episode come from The Essential Cocktail and if you don’t own this book yet, get it! Follow his directions to the letter and you will have a fantastic drink.
by Dale DeGroff - The Essential Cocktail - The Art of Mixing Perfect Drinks 2008
2 sprigs of mint (preferably perky looking spearmint)
3/4 ounce simple syrup
2 1/2 ounces bonded bourbon (We used Woodford Reserve)
Powdered sugar, for dusting, optional
Gently bruise 1 of the mint sprigs in the bottom of a mixing glass with the syrup. DON’T shred the leaves. Use just enough pressure to release the mint’s oils. Add the bourbon then strain it all into a highball glass (or your special silver julep chalice) filled with crushed ice. With a barspoon, swirl the drink until the outside of the glass frosts. This can take a while. Top off the glass with some more crushed ice and give it another quick stir. Garnish with the other mint sprig and dust the drink with powdered sugar to give it an even more frosty appearance if you like. Drink with the fanciest straw you own.
Oh man. Is that tasty or what? Now you know why they’ve been drinking these since the late 1700’s.
What’s next you ask? Hold your horses! It’s the Kentucky Derby after all!
Did you place your bets? $10 across the board on Irish War Cry? (written at 2:25 pm Pacific time May 6) Good for you! Now, how would you like a Mojito? That’s right, we’re moving from bourbon and mint to rum in mint.
And they’re off!
by Dale DeGroff - The Essential Cocktail - The Art of Mixing Perfect Drinks 2008
2 sprigs of tender, young mint
1 ounce simple syrup
3/4 ounce fresh squeezed lime juice
1 1/2 ounces white rum
2 dashes Angostura bitters, optional
1 1/2 ounces club soda
In the bottom of a highball glass, bruise the leaves from 1 of the mint sprigs with the simple syrup and the lime juice. Add the rum and bitters, if required; top with no more than 1 1/2 ounces of club soda and stir. Garnish with the other sprig of mint.
In the printed recipe there is no ice mentioned. In the picture in the book, there is ice. We stirred it like the Mint Julep, with crushed ice in the glass. We suggest you do too. Make it just like the Julep and strain it so you don’t get crushed mint bits in your drink.
We loved this drink too. The addition of the lime juice and club soda changes the drink quite dramatically. Is it better than the Mint Julep? We don’t think it can actually be better. One might like it more or less but both drinks are equally fantastic.
The Kentucky Derby is the first race of what they call The Triple Crown so with that in mind, we’ve got a third drink to make this episode our own little Triple Crown.
Gin anyone? That’s right the Southside is a minty gin drink that is going to complete our minty collection.
by Dale DeGroff - The Essential Cocktail - The Art of Mixing Perfect Drinks 2008
2 sprigs of mint
3/4 ounce squesh freezed lemon juice (Jason was two drinks deep by this point)
1 1/2 ounces gin
1 ounce simple syrup
1 1/2 ounces club soda
Prepare as you would a mojito. Gently muddle 1 of the mint sprigs with the lemon juice in the bottom of a mixing glass. Add the gin and syrup and shake well. Pour over crushed ice in a goblet and stir until the outside of the glass frosts. Top with a splash of soda and garnish with the other mint sprig.
Now, if we had made this one before the mojito we would have seen where he said “Prepare as you would a mojito”. Either way, this entry in to the gin category is so good. You’ll never want a Gin and Tonic again. “Make me a Southside!”, you’ll cry as you spend the fortune you won at the track.
Until next time, TIP BIG!
The title says it all It's tax time and I need a drink! Ain’t that the truth? You need a drink too! In fact, YOU need more than a drink. You need two drinks! Two drinks with a money theme just to get you through this tough time of year.
First up, the Millionaire #4 ( as prescribed by Dr. Cocktail, Ted Haigh in Vintage Spirits and Forgotten Cocktails) The good doctor felt that the Millionaire #4 as written was far too sweet, and so he changed it to the formula that follows.
Ted Haigh in Vintage Spirits and Forgotten Cocktails
1 1/2 ounces Myers’s Original Dark Rum
3/4 ounce sloe gin
3/4 ounce apricot brandy
juice of 1 lime (which could be anywhere from 1 - 1 1/2 ounces)
Shake vigorously in an iced cocktail shaker. Strain into a cocktail glass. Garnish with a lime wedge
Mmmmmm, good right? You can feel your troubles melting away as fast as your acceptable write offs.
Might be time for another one . . . let’s see, what have we got here? Ahhh, the Income Tax Cocktail! Surely this drink will also include many declarable benefits.
The Income Tax Cocktail
from Ted Haigh’s Vintage Spirits and Forgotten Cocktails
1 1/2 ounces gin
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
Juice of 1/4 orange (squeezed right into the shaker)
2 dashes Angostura Bitters
Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with an orange wheel.
This too is an exceptional drink. Very balanced and quite sophisticated. You can barely feel the government's hand in your pocket!
Both these drinks look almost identical when you’ve made them, but of course taste dramatically different. We believe you should make them both and and share them with any dependents you may have. Happy Filing!
In this episode the Gentlemen of Elegant Leisure return to the islands. Which ones? It doesn’t matter, we’re going! Tradewinds and grass skirts are beckoning us. We do have to make one short stop in outer space though. What?!?!? Read on . . .
The Shameful Tiki Room in Vancouver, B.C. recently had their 4th anniversary, and one of their featured drinks on their anniversary menu was a gin classic from 1967 called the “Saturn”. This drink was created by J. “Popo” Galsini and it won him that year’s IBA World Cocktail Championship. It’s not too sweet, and just a little bit tart, and perfect for that drinker who may be spooked by a bad time with rum in high school. They know who they are. Grab yourself a blender and get mixin’!
by J. “Popo” Galsini, 1967. Adapted from Jeff Berry, “Beachbum Berry’s Taboo Table” 2005
1/2 ounce fresh lemon juice
1/2 ounce passion fruit syrup
1/4 ounce falernum
1/4 ounce orgeat syrup
1 1/4 ounce gin
1 cup of crushed ice
Put everything in a blender. Blend until smooth. Pour unstrained into a pilsner glass or other tall glass.
Next up is a drink featuring one of our latest purchases, Plantation Rum’s O.F.T.D Overproof Rum. O.F.T.D. stands for old fashioned traditional dark and is the delicious result of 7 “rum geeks”; Alexandre Gabriel (from Plantation Rum), Jeff “Beachbum” Berry (Latitude 29 in New Orleans), Martin Cate (Smuggler’s Cove in San Francisco), Paul McFadyen (Trailer Happiness in London), Paul McGee (Lost Lake in Chicago) Scotty Schuder (Dirty Dick in Paris) and David Wondrich (sprits and cocktail historian and author). Plantation’s previous overproof rum contained some pot still rums that could be as much as 20 years old. Supplies of these older rums were becoming harder to find, so a reformulation was needed and these were the guys to do it. After tasting several old, overproof historical rums, and then comparing them to several modern formulations, this was the one that won out. You can read more about it here.
Here's a picture of what you're looking for in the store.
Now this wonderful rum has been used in “Mister Curtis”, a drink that sits quietly on the menu at Latitude 29 just between the “Old Fashioned Rum Cocktail” and the “Queen Annene”. The description below it says it all; “Adventure is his meat, and this is his drink. East Indian spices and West Indian rums, shaken with lime.” Find yourself a bottle of Plantation’s O.F.T.D and make this drink!
Jeff Berry, Latitude 29 New Orleans, taken from Imbibe Magazine Jan-Feb 2017
1 1/4 ounce Demerara Rum (Berry uses El Dorado 8 year old. We used Lemon Hart)
1 ounce Chai syrup (Yes there’s a recipe afterwards)
1 ounce fresh lime juice
3/4 ounce Plantation O.F.T.D. Overproof rum
Shake all ingredients with ice, then strain into a chilled cocktail glass and garnish with a lime wedge and a pirate flag.
In a sauce pan, combine 32 ounces (1 carton) of liquid chai concentrate (Berry uses Oregon Chai Original, so we did too) with 20 ounces of gold turbinado or demerara sugar. Bring to a boil, stirring regularly, then reduce the heat and simmer uncovered for 2 minutes. Remove from the heat, let cool, and bottle. Keeps refrigerated for up to 2 weeks.
First, let us send out our hugest apologies to David Wolowidnyk. Not only did we probably butcher his name on the podcast, we also incorrectly said he was the head bartender at West. He used to be, and while we think everybody should do their very best to get to West for an amazing dinner, we should give a shout out to Mr. Wolowidnyk’s next big adventure which is Botanist. Botanist is a brand new restaurant which will be located in the Fairmont Pacific Rim Hotel. Read all about it here or here. We can’t wait to try it out!
In this episode, the Gentlemen try out a couple of green drinks. Not because it was St. Patricks Day a couple of weeks ago but because Dave’s wife used to drink Midori Sours and asked if we would make one on the show. The problem with the Midori Sour is that there seems to be multiple versions that all compete for top billing. Never mind, we chose one for you to try and we think you’ll like it very much.
1 1/2 ounces Midori Melon Liqueur
1 ounce vodka (we used Absolut)
2 ounces sour mix (Recipe below. Yes, we make our own sour mix)
1 1/2 ounces lime juice
a dash of Sprite or other carbonated lemon-lime soda
Combine first 4 ingredients and pour over ice. Top with soda and garnish with a cherry if you feel so inclined.
1 cup water
1 cup sugar
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
Combine sugar and water in sauce pan and bring to a boil to dissolve sugar. Let cool. Juice citrus fruits and strain in to syrup to remove the pulp.
Wow. Imagine a pitcher of these on the sundeck this summer. Nothing wrong with that.
Next up is David Wolowidnyk’s (soon to be of Botanist fame) Melon Crush Cocktail. We got this recipe out of the BC Liquor Store’s Taste magazine. You can view them online right here.
Melon Crush Cocktail
by David Wolowidnyk 2017.
Taken from Taste Magazine Spring 2017.
1 1/2 ounce Bacardi Maestro Rum
1 ounce Bols Melon Liqueur (but we used Midori!)
3/4 ounce fresh lime juice
8 green grapes plus extra for garnish. (Garnish is optional)
1 melon slice for garnish (again, optional)
Place grapes in a cocktail shaker and muddle well. Add rum, melon liqueur and lime juice and shake with ice until very cold. Double strain over new ice into a collins glass and garnish with grapes or melon slice if you like. (We used grapes)
This is a great drink. The flavours are nicely balanced and it doesn’t come off as sweet as the Midori Sour. If you really want to impress Mr. Wolowidnyk, when Botanist opens up, order one of these and say you heard about it on “The Gentlemen of Elegant Leisure” podcast!
Galliano? Gallian-yes you mean! This time around the Gentlemen of Elegant Leisure dust off that old, tall, bottle at the back of the liquor cabinet with the mysterious yellow liquid in it. You know the one. Your parents had one, your grandparents had one, and now you’ve got one. Time to crack it open and see what it’s all about. (If yours happens to be the one your grandparents had, and it already has been opened, you NEED to get a new one!) Along the way the Gentlemen talk of Dale DeGroff, Kathy Tong, the perils and pitfalls of planning Christmas parties, Fred gets a new nickname and Jason invents the Golden Mulata on the spot! No wonder Jason is called the Prime Minister of Cocktails! On with the recipes!
First up is a Cocktail that Fred found on the internet. We didn’t want our Galliano cocktails to be something as common as a Harvey Wallbanger and the one Fred found does not disappoint. It’s called the Mulata Daisy and was the winner of the 2009 Bacardi Legacy Cocktail Competition in the UK. It’s described as a “modern interpretation of one of the most classic of Bacardi cocktails, the Daiquiri.” You can see it here. (You'll have to give your date of birth to the Bacardi people)
Agostino Perrone, The Connaught Bar, London England 2009
2 parts BACARDÍ Superior rum
1 part freshly squeezed lime juice
1 bar spoon caster sugar
1 bar spoon fennel seeds
½ part dark crème de cacao liqueur
⅓ part Galliano liqueur
Garnish with a lime and cacao rim
Squeeze the lime juice into a cocktail shaker with the caster sugar and stir to dissolve the sugar. Add the fennel seeds and gently press with a muddler (or spoon) to crack and open the seeds. Pour in the crème de cacao and Bacardi Superior rum before shaking with ice cubes until the cocktail shaker is cold. Rub a lime wedge around the edge of the glass and carefully dip into dark cacao powder. Add the Galliano liqueur to the serving glass and fine strain the drink over the top.
Fred wanted us to include a link to Agostino making this fantastic drink so here it is.
What an incredibly balanced drink. So so so so good!
The Gentlemen then moved on to the Golden Cadillac. This drink comes from Poor Red’s BBQ in El Dorado, California. Apparently, in 1952, a young couple popped in for a drink to celebrate their engagement. They had just purchased a golden Cadillac and with all this good news decided they should also have a cocktail created just for them. The bartender was Frank Cline, the rest is history. Whenever you’re in El Dorado, do drop by Poor Red’s. They’re still there. Here’s their website.
Frank Cline, Poor Red’s Bar-B-Q, 1952. This version from Dale DeGroff’s “The Essential Cocktail"
1 ounce Galliano
1 ounce white crème de cacao
2 ounces heavy cream
ground cinnamon for garnish
Combine the Galliano, crème de cacao, and cream in a shaker with ice and shake, shake, shake! Strain into a chilled cocktail glass and garnish with a sprinkle of cinnamon.
Holy cow! Holy crème de ca-cow! What a wonderful treat. Next time we’ll make it as a milkshake and spend the afternoon with it! You should too!
Please try both these drinks and give Galliano the shot it deserves.
Oh, and if you listened to the podcast and also wondered how Kathy Tong was doing, here is her imdb page. She's doing alright! She's come a long way from local theatre in White Rock, B.C.
Until next time, tip big!
The Gentlemen of Elegant Leisure