If you grew up in the ’70s/’80s, the first you heard of a Harvey Wallbanger may have been as a pun on a sitcom. This cocktail was in vogue for a while in the ’70s, but it faded into obscurity after that. It’s basically a screwdriver with Galliano, a liqueur which tastes mainly like vanilla with anise, but also has citrus and other herbal notes – a very complicated flavor. It’s definitely something you have to try before you’ll know if you like it, so if you’ve never had Galliano, you may want to order a Harvey Wallbanger at a bar before buying the Galliano to make it at home.
Legend has it this drink was named for a Manhattan Beach surfer named Harvey who loved it to much, he got drunk on it all the time and ran into walls.
- 1 ounce vodka
- 1/2 ounce Galliano
- 4 ounces Orange Juice
Fill a frostywith ice, then pour the vodka and orange juice over it, then float the Galliano on top.
The dominant flavor in a Harvey Wallbanger is the orange juice, so you want to pair it with snacks and meals that are compliemented by orange and aren’t too acidic (for example, this drink plus tomato-based pasta sauce = a major heartburn event just waiting to happen). Oddly enough, what goes well with white wine is also what goes well with a Harvey Wallbanger. Try some of the following.
- Anything vanilla picks up the flavor of vanilla in the Galliano and contrasts nicely with the orange juice (remember Dreamsicles?). Try vanilla ice cream, pudding or cake as dessert with an after-dinner drink, or as a snack.
- Mild chicken dishes – baked, broiled or grilled, without a lot of seasoning. Asparagus or creamed spinach make a nice side dish.
- Fruit salsa fish dishes – look for a fruit salsa recipe like this one, which uses mild fruits (mango, kiwi, peach, etc.) and no overpowering spices or seasonings (note: some people find mint overpowering: if you’re one of them, just leave it out). Avoid jalapenos in your recipe – jalapeno can do strange things with the anise from the Galliano. But you can take a recipe that uses jalapeno and just leave that ingredient out.