By his own estimation, Garret Richard has collected most, if not all, of the Galliano advertisements from the 1960s and ‘70s, one of which served as the inspiration for his Golden Horseshoe. “There was a small little book that Galliano gave out and there’s a recipe in there that won a competition in the ‘70s that I believe was just pisco, blanc vermouth and Galliano. That was kind of my jumping off point,” says Richard. He swaps pisco for tequila and adds more savory elements, like thyme liqueur and saline, to highlight the lemon and black pepper elements of the gin, underscoring the vanilla notes in Galliano. While some might say a stirred tequila drink has no place in tiki, the Golden Horseshoe succeeds in layering seemingly disparate flavors in a manner akin to many tiki classics. “When you distill it down to what it is, tiki drinks have these weird curve balls and layers of complexity and you can do that in stirred drinks all day long,” he says.
- 1 1/2 ounces blanco tequila, preferably Cabeza
- 1/2 ounce gin, preferably Xoriguer Gin de Mahon
- 3/4 ounce bianco vermouth, preferably Contratto Bianco
- 1/4 ounce thyme liqueur, preferably Farigoule
- 1/4 ounce Galliano L'Autentico liqueur
- 1 dropper Bittermens Boston Bittahs
- 1 dash Miracle Mile Castilian Bitters
- 5 drops saline solution (1:4, salt:water)
Garnish: flamed orange peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.
- Garnish with a flamed orange peel.