Galliano Liqueur 70cl

Turn basic cocktails into conversation starters with one pour. Galliano is that unmistakable Italian vanilla-and-anise liqueur that pops up in classics for a reason, it adds instant dessert-energy plus a bold herbal edge you can actually taste.

If you’ve ever made a drink and thought “it’s fine, but it’s missing something,” this is the fix. Galliano doesn’t just sweeten, it brings a layered, spiced-herbal flavour that acts like seasoning for cocktails. A little goes a long way, which is exactly why it earns its spot on a home bar.

• Nose: Vanilla bean, star anise (licorice), and sweet baking spice with a hint of citrus peel.
• Taste: Rich vanilla up front, then anise and warm herbs, finishing with a gentle honeyed sweetness and spice.
• Finish: Long and aromatic, with that lingering anise-vanilla combo that keeps showing up sip after sip.

How to drink it: Make a Harvey Wallbanger (vodka, orange juice, float Galliano) when you want a retro classic that still tastes weirdly modern, or add a barspoon to a White Russian for a vanilla-herbal upgrade.

It’s also a sneaky move for dessert drinks. Think creamy cocktails, coffee cocktails, or anything with chocolate, the vanilla and spice play ridiculously well with those flavours. Even a small drizzle over vanilla ice cream is unfairly good, and yes, it counts as “mixology.”

Galliano’s flavour is the whole point. You’re getting a liqueur that isn’t one-note, it’s sweet, herbal, and spicy in the same sip. That means it can be the star in a simple two-ingredient pour, or the background magic that makes friends ask what you added.

If you’re used to grabbing Baileys or Kahlua when you want something after dinner, this is a fun next step. Same cozy vibe, but with a brighter, more aromatic herbal twist that makes cocktails feel more “bar” and less “dessert in a glass.”

Fun Fact: Galliano became a global bar icon thanks to the Harvey Wallbanger craze in the 1970s, and it’s still the easiest way to make that drink taste like the real thing.