Dipsology: Beyond the Basics: A Complex Italian Liquor Makes for Easy Summer Cocktails

One of the subtle, once-forgotten ingredients is enjoying a bit of a quiet re-acceptance in drinking circles, and this is a great time to explore the nuances of a liqueur our parents had made quite popular.

    A Botanical Bounty

Peer around the bottles at any reputably-stocked bar and you will inevitably have your eyes fall on an anomaly. While most of the potables are in a relatively uniform 750ml height range, one vessel towers above them, its citrine-colored contents demanding to be noticed. This hard-to-ignore tall taper belongs to the oft-overlooked Italian liqueur, Galliano

The bright yellow selection is similar to many other European-bred herb-based elixirs, but it is distinct in flavor. Sporting up to more than a dozen guarded recipe ingredients Galliano has many of the same elements seen in others – such as anise, fennel, and juniper — yet unlike Sambuca, Anisette, or Chartreuse we see these strong elements softened with things like cinnamon, mint, and the prominence of vanilla, punctuated with sweetness. This makes for a curious and flavorful blend that begs for use.

Galliano is a fine aperitif since it bears this softer flavor without sacrificing potency, as it usually weighs in with a decent 84 proof. The complex profile and strength also mean it makes a great cocktail complement. The fact that its stronger herbs are toned down by the more palatable ingredients and vanilla means this is partnered very well with those lighter and easily consumed flavors that stand out in warm weather.

You know you're in a small midwest town when the local watering hole still has the really big bottle of Galliano on the bar, complete with spigot.#diveBar #wateringHole #MidwestTown #exploreSouthDakota pic.twitter.com/URYb566CCg

— fotodog (@fotodog) November 26, 2023

     Creating a Marketing Wave

Possibly the cocktail most closely affiliated with this cordial is the Harvey Wallbanger. Like most well-named mixers, this one sports a disputed provenance, with two primary origin stories attributed to its creation. The mystery deepens as there could be some crossover between the versions, given that one is more myth and the other straightforward design.

The fanciful version is that famed mid-century mixologist Duke Anton, credited for a wide array of famous drinks, made up this mixture in Los Angeles. The story goes that a local surfer named Tom Harvey would visit Duke’s Blackwatch Bar and get deep in his cups and begin to bump into furniture and bang into the walls. The problem is that there is no record of Tom Harvey, as well as a Blackwatch Bar in that area at the time. Plus, it was discovered that Anton was on the opposite coast in those years, operating a bartending school in Hartford, Connecticut. 

More plausible — or at least far more influential — is that the drink was launched by advertising executive George Bednar, who became marketing director in the late 1960s of McKesson Imports Co., which handled Galliano. He commissioned commercial artist William Young, who drew up the “Harvey” character and created an ad campaign with the cartoon surfer, adding the clunky tagline, “I am Harvey Wallbanger – And I Can Be Made”. 

Just how wacked-out were the 1960s? This ad campaign actually became a sensation and made a cocktail wildly popular. pic.twitter.com/tLhPaXPKqN

— Brad Slager: CNN+ Lifetime Subscriber (@MartiniShark) June 23, 2025

There is a likelihood that there is some comingling of these stories. Duke Anton was known to also work in restaurant development and with marketers, and it is believed he did some work with McKesson and Bednar. Anton’s grandson also claims that Duke had created the drink previously, but had named it “Duke’s Screwdriver.” So it seems believable that Bednar co-opted Anton’s drink and marketed it heavily.

The Harvey Wallbanger character became something of a sensation, a 60s-70s era viral campaign. The cartoon surfer adorned many products, and likewise, the drink exploded in popularity. With it, Galliano became the top-selling import liqueur in the country. But by the 1980s, the cocktail waned in popularity.

     The Demise and Rise of a Spirit

It might be easy to say the popularity of Galliano died with disco, but in reality, it was a self-inflicted affliction. The brand had been acquired by the Remy-Cointreau Group and began altering the recipe. It first reduced the alcohol content and then did so a second time, down to 30% ABV, as well as resorting to artificial vanilla flavoring. The once respected brand lost all its luster.

But in 2006, the brand was purchased by the Dutch distillery Bols, and it sought to rejuvenate Galliano in the eyes of the drinking public. Its first order of business was to revert back to the original recipe. The lengthy Italian brand name displays this — “Liquore Galliano L’Autentico.” So now grab this delight by its very long neck and get to mixing.

     The Harvey Wallbanger

As this is basically a boosted Screwdriver, it is extremely easy to make.

• 1.5oz. Vodka

• 1oz. Galliano

• 4-6oz. Orange Juice

In a Collins glass, pour the Vodka and OJ. Float Galliano and stir to taste.

     The Yellow Bird

This is a tropical gem and can be made over ice (daytime) or up in a martini glass at dinner or a party setting.

• 2oz. White Rum

• 1oz. Galliano 

• 1oz. Triple Sec (Orange preferred for color)

• Juice of ½ lime

Garnish with a cocktail cherry wrapped by a lime slice.

     Golden Cadillac

This classic is best in a coupe and is surprisingly easy to consume

• 1.5oz. Galliano

• 1.5oz. Creme de Cacao

• 1.5oz. Whipping Cream

In a shaker with ice, add all ingredients and shake for a lengthy time to really chill the drink. Strain into a stemmed glass, and dust the surface with nutmeg.

     The Hawk Tuah Cocktail

Okay, yes – I know what you are thinking. But this gimmicky creation is actually damned good and…er…goes down very easily. (Phrasing!)

• 1oz. Vodka

• 1oz. Coconut Rum

• 1oz. Galliano

• 1oz. Banana Liqueur

• 1.5oz. Coconut Cream

In a large Shaker, mix all ingredients with ice, strain into a Brandy glass. Garnish with shaved coconut on half the rim.