End the week in style with this Friday’s Cocktail, the Golden Cadillac.
Poor Red’s Bar-B-Q in El Dorado, California, (see here) lays claim to the creation of this cocktail and being “the largest consumer of Galliano (a spiced anise liqueur) in the world.” In addition to Galliano, their recipe calls for white crème de cacao, half and half, and ice to create a frozen drink concotion that makes a sweet after dinner drink. Dating back to 1952, celebrate this apéritif’s diamond anniversary this year.
Those who may not like the flavor of anise might actually enjoy this drink as the anise flavor in Galliano is not as pronounced. There is, however, some confusion about this drink’s other ingredients. In one cocktail book, Triple Sec was used and not the crème de cacao. Other online recipes included both the triple sec and the crème de cacao. Some even called for a splash of orange juice. I think it best to stick as close to the original recipe as possible.
What you’ll need: Galliano, White Crème de Cacao, and Cream.
Pour 1 ounce each of Galliano, crème de cacao, and cream in a shaker over cracked ice. Shake and then strain into a cocktail glass of choice. Alternatively, use a blender and add about 5 ice cubes to the above ingredients. Blend on high until smooth and pour into your glass of choice. Optionally, you could add shavings of white or dark chocolate on top to dress up the cocktail.
How I like it: I prefer the non-frozen variety of drinks. Thus I skip the whole ice and blender routine. The drink is just as fine without ice, perhaps even better. The smooth flavor with its hint of chocolate and anise is good to the last drop.