Leading liqueur pulls out all the stops

Galliano goes for the zone
27 August, 2008
Page 49 
The relaunched Galliano is pulling out all the stops to get bartenders to back the famous brand.

Owner Lucas Bols claims to have taken the brand back to its roots with a new recipe w hich gives more complexity and returns it to its original strength of 42.3 per cent. It is being positioned as the "Italian artisan of liqueurs".

To back the introduction of Galliano L'Autentico, it is going to:

l publish Galliano Guida, a guide to bartenders

l make available Galliano Scatola Degli Aromas - luxury Italian leather sensory tool kits, said to be worth E3,000

l stag e cocktails - a new way of presenting cocktails, developed by Galliano brand ambassador, Ago Peronne.He sees it as akin to presenting haute cuisine, cocktails should appear like a work of art

l launch a new website - galliano.com

l host regional aperitivo events with Perrrone in the UK

It is ambitious to liken the "guida" to the Michelin Guide as it only contains 16 bartenders, most of whom are London-based, but the plan is to expand it. Production at the moment is limited to 500 which will be distributed to "key bartenders and industry figures internationally".

There are only 25 of the sensory tool kits, which contain Les Impitoyables tasting glasses, herbal infusions and the components of Galliano to help bartenders nose aromas and understand the complexity of flavours.

.
----=== Galliano: aperitivo cocktail recipes ===Autentico Martini

(martini glass)

40ml Plymouth gin

15ml Galliano L'Autentico

5ml dry sherry

Liquorice bitters

Lemon peel

Method: Stir ingredients in a mixing glass with rock ice and strain into a pre-chilled martini glass. Garnish with lemon peel.

Italian Spritz Punch

(punch bowl and cappuccino cups)

150 ml Galliano L'Autentico

150 ml Aperol

2 bottles of Prosecco

Orange and lemon wheels

Raspberries

Vanilla sticks

Method: Build and mix in the punch bowl, using the ingredients and rock ice. Serve with a ladle in cappuccino cups.



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