Remote Control

Ingredient
Galliano30 ml
White curacao(※ Cointreau, BOLS TRIPLE SEC), etc.20 ml
Orange juice20 ml
Fresh cream20 ml
Method
Shake
Pour ice and ingredients into a shaker and shake.
GlassChampagne glass
Alcohol
ColorYellow
FlavorSweet
TypeShort
T.P.ODigestif(After dinner cocktail)
Liking★★★★☆
Photo: Remote Control ©okyawa
This cocktail has a sweet, creamy mouthfeel with a strong Galliano's herbal flavor.
May 14, 2023

About Remote Control Ingredients

ガリアーノ
Galliano
This Italian liqueur is made by blending more than 30 herbs and spices, including anise. The unique, long, conical bottle is also attractive.
ホワイトキュラソー
White Curacao
A type of curacao made by adding orange zest and sugar to spirits or brandy. It is not aged in oak barrels and is clear and colorless. It has a clean and refreshing orange flavor.
オレンジジュース
Orange juice
Orange juice is a classic cocktail ingredient. It is also used in many non-alcoholic cocktails.
生クリーム
Fresh cream
Cream is often shaken when mixed with other ingredients. It may be floated and layered or whipped and then floated.

About the supplies for making Remote Control

ソーサー型シャンパングラス
Saucer type Champagne Glass
A champagne glass shaped with a wide, flat mouth for drinking. The large surface area where the champagne comes into contact with the air facilitates the release of carbonation. The shape creates a gorgeous atmosphere.
シェイカー
Shaker
Shaking with ice allows for rapid cooling. Effective for stirring materials that are difficult to mix or have a difference in specific gravity. Mellow out high alcohol content materials by mixing them with air.
ボストンシェイカー
Boston shaker
Also known as a two-piece shaker. It is divided into a tin and a pint glass. The large size allows for a lot of air to be added to the cocktail during shaking, resulting in a mellow taste with an alcohol angle.Ideal for fruit cocktails. A strainer is required for pouring.
メジャーカップ
Major cup
Measuring cups for measuring cocktail ingredients. Cups are paired at the top and bottom, and 30 ml and 45 ml are common.

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