This is a revised, “elegant version” of the 1970s drink once served at the historic Gage & Tollner restaurant, among other venues across the country. Gin replaces vodka, and a spritz of aromatic orange oils within the glass lends extra dimension.
Gage & Tollner’s Harvey Wallbanger
Jelani Johnson, Gage & Tollner | Brooklyn, NY
- 2 ounces gin, preferably Plymouth
- 3 ounces fresh-squeezed orange juice
- 1/2 ounce lemon juice
- 1/2 ounce Galliano liqueur
- 1 teaspoon rich cane sugar syrup (2:1, cane sugar:water)
Garnish: long curl of orange peel
- Express orange peel into an empty Collins glass.
- Arrange orange peel inside the glass, using the back of a bar spoon to place the peel inside the glass. Drop in four or five Kold-Draft ice cubes, one by one, to stabilize the peel. Leave the end of the peel hanging over the glass; it should create a decorative “horse’s neck” curl.
- Whip-shake all ingredients with ice. (This is a short but vigorous shake designed to create maximum frothiness.)
- Strain into prepared glass.