Is there a special trick to "floating" something like Galliano overtop of orange juice? I can never get it to work.
2006-07-11 10:33:58 · 34 answers · asked by Ashlee S 4 in Food & Drink ➔ Beer, Wine & Spirits
The trick is, to slow down the pouring of the alcohol - otherwise it will break the surface and not work. So - pour it gently onto a spoon, allow the booze to flow down the BACK of the spoon, and gently fall onto the surface of the juice. Keep the tip of the spoon just ever so slightly below the surface.
This is just like breaking someone's fall. You have to break the fall of the booze from the bottle with a spoon.
2006-07-11 10:36:22 · answer #1 · answered by Fun and Games 4 · 88⤊ 8⤋
Use a spoon. Posistion the edge of the spoon on the same level as the juice. Pour the liquer very slowly into the spoon. Let the spoon overflow onto the top of the juice. Practice. Enjoy. It still taste good
2006-07-12 13:52:51 · answer #2 · answered by Terry G 1 · 2⤊ 0⤋
If you pour the liqueur slowly over the back of a spoon (or, as some bartenders prefer, a maraschino cherry), with the spoon's tip touching the inside "wall" of the glass, the liqueur will not break the surface tension of the juice below, and will (mostly) rest atop your drink.
I have seen this done with a liqueur and juice in your example (a Harvey Wallbanger), but in other cases, it may not work so well. If the liqueur is heavier than the juice that you're trying to "float" it on (and most liqueurs are heavier) than it will either mix or sink straight to the bottom of your drink, regardless of how carefully you pour. More commonly floated liquors - Bacardi 151, Grand Marnier, Canadian Whiskey (like Crown Royal), all of which are fairly light bodied when compared with the average liqueur.
Good luck and have fun! ; )
2006-07-12 05:58:44 · answer #3 · answered by livysmom27 5 · 8⤊ 2⤋
Im a bartender and I pour it over a cherry or a spoon. YOu could just pour them both in a glass and put them in the frig and let them separate on there own takes a lot longer but it is easier, I don't know how that will work with juice but I have done that with types of floated shots
2006-07-12 12:36:28 · answer #4 · answered by javajunkie 3 · 3⤊ 1⤋
Use a spoon but don't turn the spoon upside down like most people will tell you, just bring the tip of the spoon just a fraction below the crest of the last thing you poured. If you really want a pretty perfect layering, only pour just a small amount first, give it a couple seconds to settle, then finish pouring the rest.
2006-07-11 11:52:24 · answer #5 · answered by Anonymous · 9⤊ 2⤋
Huckleberry Harrison
2016-03-27 01:32:54 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Put an inverted spoon just over the juice, tilted down and pour the other slowly onto the spoon.
2006-07-11 10:35:49 · answer #7 · answered by maat13101 5 · 5⤊ 1⤋
Just use the back of a spoon and pour the liqueur slowly over the spoon onto the juice.
2006-07-12 10:04:24 · answer #8 · answered by neerdowel 3 · 3⤊ 2⤋
Gently and slowly pour it over the back of a spoon onto the top of the OJ. It takes practice.
2006-07-11 10:35:37 · answer #9 · answered by PuterPrsn 6 · 2⤊ 1⤋
get a spoon or a cherry, hold it halfway in the juice or alcohol that you want something to float on, pour the liquer in the middle of the cherry or spoon slowly.
2006-07-11 10:37:53 · answer #10 · answered by Frank 3 · 2⤊ 2⤋
Hold a spoon (upside down) close to the juice. Pour the liquor SLOWLY onto the spoon.
2006-07-11 10:40:16 · answer #11 · answered by Anonymous · 3⤊ 1⤋