Galliano Espresso Yourself Competition

Despite the Espresso Martini being based on vodka, as with last year's competition which was more focussed Dick Bradsell's classic, more recipes entered were based on tequila or mezcal than vodka.

This year's competition revealed the rising popularity of stout as a cocktail ingredient and this features in two of the three winning cocktails below – both of which use the foam that comes from a nitro stout to replace the crème from espresso that's so identified with coffee cocktails. Neither of these cocktails used brewed coffee, drawing their coffee flavour exclusively from Galliano Espresso liqueur.

The Galliano team and I reviewed the recipes submitted and I made and tried the cocktails that stood out for me. Each cocktail was scored out of 100 points: 60 points for the recipe, 20 points for story about the recipe submitted, 10 points for the cocktail's name, and 10 points for sharing via @gallianococktails on Instagram.

A very big thank you to all the competitors for submitting their cocktail recipe.

The Winner

Will Patton from the Press Club Cocktail Bar in Washington, DC, has won a three-night stay in London during London Cocktail Week with:

All Roads to Chieri
Glass: Martini
Garnish: Dust with freshly grated nutmeg
Method: Combine all ingredients into a cocktail shaker with ice, shake well, double strain into chilled martini.
Recipe:
- 45ml (1½oz) Irish Dry Stout
- 30ml (1oz) Cognac
- 20ml (⅔oz) Galliano Espresso Liqueur
- 10ml (⅓oz) Averna amaro
- 2 dashes chocolate bitters
We say: Brilliant use of Irish Stout to give body and crema to this bittersweet Espresso Martini which pulls all its coffee flavour from Galliano Espresso liqueur, without the need for additional brewed coffee.
Will says: "I wanted to create an espresso martini that showcases the flavors of Galliano Espresso while also featuring a crema reminiscent of a freshly drawn espresso. To mirror that mouthfeel, I shook a Dry Irish Stout to create a foamy texture and support the Galliano Espresso with notes of chocolate and malt. I named the cocktail "All Roads to Chieri" to honor the Galliano distillery location and because all the ingredients traveled from across the World to come together in this cocktail, just like the two varieties of dark roasted beans traveled from Colombia, Brazil, India and Kenya to come together in this amazing liqueur. And if you're starting off on a journey, what better way to energize yourself for the trip than with a Galliano Espresso Martini."

2nd Place

Jonathan Stanyard from Seattle has won second place for the second consecutive year, once again narrowly missing the top slot. He wins a $500 gift card with:

Mid-Day Frizz
Glass: Fizz or Highball (8oz to 10oz)
Garnish: Float three coffee beans
Method: First, pull a fresh double shot of espresso. Add the fresh espresso, Galliano Espresso, Punt e Mes, honey syrup, and saline in a shaker tin. Fill the shaker with a single 2"x2" ice cube and 2 - 3 smaller ice cubes. Seal, shake and strain. Top with soda.
Recipe:
- 30ml (1oz) Galliano Espresso Liqueur
- 45ml (1½oz) Fresh espresso
- 30ml (1oz) Punt e Mes vermouth amaro
- 7.5ml (¼oz) Honey syrup
- 6 drops Saline solution
- 1 spritz Chocolate bitters
- 60ml (2oz) Soda water
We say: An easy-drinking, fizz-style riff on the Espresso Martini. Fizzes have been trending through 2024 so this is a timely variation on Dick Bradsell's contemporary classic.
Jonathan says: "The Mid-Day Frizz is a cocktail from my heart, inspired by my love of coffee, Italy, and the excellent Frizz soda from Southern Italy. I blended the bold, dark, rich Galliano Espresso with the fresh espresso to kick the coffee up a notch. The bittersweet vermouth and the sweet floral honey and salt balance this. The soda water brings the cocktail to life, which embodies that sweet little bottle of Frizz Coffee. A always think of the Frizz as my mid-day push, when I was working this bar in Downtown Seattle, I always popped a bottle mid shift to get that boost. What better way to showcase the Galliano Espresso than with the bittersweet balance of Italian vermouth, local honey, and the life of bubbles? Everyone can relate and use a little Mid-Day Frizz."

3nd Place

Juan Pablo Espinosa from PDT in New York City wins third place and a $250 gift card with:

Corsair's Dawn Flip
Glass: Fizz or Highball (8oz to 10oz)
Garnish: Dust with freshly grated nutmeg
Method: Add 1 whole egg, rum, sotol, Galliano Espresso and cinnamon syrup to a shaker, dry shake and then add ice and shake. Top with stout and pour into fizz glass (hawthorn strain).
Recipe:
- 1 fresh Egg
- 7.5ml (¼oz) Cinnamon syrup
- 22.5ml (¾oz) Galliano Espresso Liqueur
- 30ml (1oz) Sotol
- 30ml (1oz) Barbados aged rum
- 60ml (2oz) Stout
We say: Great use of stout in this "drawn" flip, based on very characterful sotol and aged rum.
Juan Pablo says: "The "Corsair's Dawn Flip" celebrates the spirit of exploration and adventure that defined the age of piracy. This cocktail combines Barbados rum and sotol, symbolizing the rich flavors of the New World, with Galliano Espresso Liqueur, representing a classic European touch. The stout beer adds depth, evoking the long voyages across the ocean, while the whole egg imparts a luxurious texture. The choice of ingredients reflects a seamless blend of Old and New World influences, bridging continents through flavor. The hint of cinnamon and grated nutmeg on top pays homage to the exotic spices that were once coveted by explorers. This drink is a tribute to the adventurous spirit that connected distant lands and cultures."