Equal parts Galliano, white crème de cacao and cream shake up into a pale gold froth that drinks like a vanilla-and-chocolate milkshake, with anise and herbs threaded through the sweetness. Think of a Grasshopper with Galliano where the crème de menthe was — the same plush cream-and-cacao body, but vanilla and anise in place of mint, finished with a dusting of nutmeg across the top.
Garnish: Grated Nutmeg
Shaken · Coupe · Up
add
Combine the Galliano, white crème de cacao, and cream in a shaker with ice.
shake
Shake hard until very cold and frothy, about 15 seconds.
strain
Fine-strain into a chilled coupe.
garnish
Dust with freshly grated nutmeg (chocolate shavings work too).
The drink traces to Poor Red's in El Dorado, California, where in 1952 bartender Frank Cline — a name some accounts spell Klein — mixed it for a newly engaged couple. He took the name from the gold Cadillac the pair had left parked out front. Its success helped turn Galliano into a staple behind American bars in the mid-century years, and the International Bartenders Association placed it on its 1987 list of official cocktails before dropping it by 1993.