Arancia Julius
Galliano (an vanilla-anise-orange liqueur) had its heyday in the 70s, starring in now-unfashionable drinks like the Harvey Wallbanger and the Freddie Fudpucker. It’s starting to come back in a big way, in the hands of talented bartenders like Cari Hah from Los Angeles’ Big Bar.
Hah uses Galliano for this inventive riff on the Orange Julius, a cream-and-orange drink familiar to anyone who’s ever been to the food court of a shopping mall in the US. Genever’s malty flavor lends a rich, cereal-esque backbone to the drink, buffeted by orange and pineapple juice and sweet-cream half-and-half.
Ingredients
- 1½ parts Vanilla anise liqueur
- ½ part Genever
- 2 parts Orange juice
- ½ part Pineapple juice
- ½ part Sweet cream
- 1 part Sparkling water
Instructions
Shake everything (except the sparkling water) with ice.
Pour half of the sparkling water into a tall glass. Strain the mix into the glass, add ice, and top with the remaining sparkling water.
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Read more
- Arancia Julius Cocktail at Imbibe magazine
Howard Sundwall, Google Play Store 
