“Galliano is potent, and a little goes a long way,” says Andrew Nichols, the head bartender for Atlas Restaurant Group in Baltimore. “If you find yourself pouring more than half an ounce of it at a time, you’ve gone too far.” Even the quarter-ounce called for here adds a significant depth of flavor. He names savory ingredients, such as tequila, celery, carrot and fresh herbs, as pairing well with the liqueur. You’ll find nearly all of those flavors in this complex cocktail.
- 1 ounce Fortaleza still-strength blanco tequila
- 1/4 ounce aquavit
- 1/4 ounce Galliano
- 1 ounce grapefruit juice, freshly squeezed
- 1/2 ounce lime juice, freshly squeezed
- 1 dash Fee Brothers black walnut bitters
- 1 dash Scrappy’s celery bitters
- Garnish: 3 celery leaves
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over a large ice cube.
Brush the celery leaves over the top of the drink and place them in the glass, stem side down, alongside the ice cube.