2 oz Glenglassaugh
0.5 oz Galliano
0.5 oz Giffard Abricot
1 oz lemon
1 inch piece ginger
Small spoonful brown sugar
Shake everything with ice, strain into a glass over new ice. Very nice! Galliano is underrated.
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Wow Galliano is a name I haven’t heard for a while. I drank a lot of it 15 years ago.
Just a piece of ginger in the shaker? No muddling or pressing it?
Yeah I just shook it but could taste it. The original recipe calls for peach liqueur, not apricot, & ginger syrup. I didn’t have either. Nice fresh ginger, peeled, and it did come through in flavor.
Interesting, I’ll have to try it, it is kind of a pain to muddle ginger. Looks really tasty anyways!