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Galliano-Style Liqueur recipe

A home-brewed sweet herbal liqueur.

Recipe: Galliano-Style Liqueur

1 teaspoon chopped, dried angelica root
1 (3-inch) cinnamon stick
1 whole clove
1 pinch nutmeg
1 vanilla bean, split
1 cup water
2 cups granulated sugar
1 tablespooon lemon juice
1/2 teaspoon anise extract
1/2 teaspoon banana extract
1/2 teaspoon (scant) pineapple extract
3 cups 100 proof vodka
1 teaspoon glycerine
2 to 3 drops yellow food coloring

  • Put angelica, cinnamon, clove, nutmegand vanilla bean in medium saucepan, add water. Heat to boil,remove from heat. Let stand 15 seconds. Then pour through wire-meshstrainer, lined with a coffee filter, into a bowl. (It’s importantto work quickly or the spices will impart too strong a colorand taste to the liquid.) Hold on to the vanilla bean, discardthe other spices.
  • Rinse saucepan and pour liquid back intoit. Add vanilla bean and sugar. Heat to boil, reduce heat andsimmer 1 minute, stirring constantly. Remove from heat and coolto room temperature.
  • Add lemon juice, extracts, and alcohol,stirring to combine. Pour into clean container. Cap, and agein a cool, dark place for 1 week.
  • After 1 week, strain through a cloth bagset in a wire-mesh strainer over a large bowl. Repeat until desiredclarity is reached. Stir in glycerine and food coloring.
  • Bottle and seal, allow to age for 3 to6 months.

    Makes about 1 1/2 quarts.

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    The rage in the 19, the Harvey Wallbanger is seeing a resurgence now that its essential ingredient Galliano liqueur has reverted to its original recipe. Want More?

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