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Harvey Wallbanger Long Drink

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Directions

Harvey Wallbanger Long Drink 15,5%


History:
A Harvey, a champion of surfing in California, won the championship and, while celebrating his victory, drank a lot Skrewdrivers drinks,adding to them Galliano.
After drinking, he left, touching walls in the bar.
Since that time in 1969 appeared Harvey Wallbanger Long Drink.


Method:
In highball glass with ice pour vodka and orange juice.
Shake well, and add  on the top Galliano.
Then gently mix.
Decorate with orange slice and cherry.
Serve with a straw.
Your Harvey Wallbanger Long Drink is ready!

                                            Enjoy!

Variations:
Replacing the vodka with tequila you'll get Freddy Fudpucker cocktail.

Ingredients

To prepare Harvey Wallbanger Long Drink use:
orange juice - 60 ml
vodka - 30 ml
  
Liqueur Galliano
orange juice
vodka

Prepare Harvey Wallbanger Long Drink

Prep Time:
Min
Cook Time:
Min
Ready In:
Min

  

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Harvey Wallbanger Long Drink

Comments Harvey Wallbanger Long Drink

#1: 04.07.2011
Thanks for great Long Drink
#2: 04.07.2011
15,5% it's real long drink for me.
#3: 04.07.2011
Should I use Finlandia vodka like in picture or can replace with another one. To prepare Harvey Wallbanger Long Drink.
#4: Alexx, 04.07.2011
To prepare Harvey Wallbanger Long Drink you can use any vodka.
#5: Lucimeire, 31.07.2012
Tiramisu (Sponge finger, no bake voirsen)My family loves Tiramisu. It is specially addictive for coffee lovers as it has strong coffee flavour. I love the taste of liquer, cheese and eggs in it too. This recipe is easy to make, however, very tasty. (Most Tiramisu has raw eggs in it so it is not advisable for pregnant woman to eat them). Ingredients:60g sugar100ml strong Kahlua Liquer (can substitute with Marsala)16 sponge fingers (available at cold storage)3 eggs separatedpinch of nutmeg (optional)250g mascarpone cheese60g grated chocolateMethodAdd 30g sugar to coffee and stir until dissolve. Add liquor.Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone.Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites.There are many ways to assemble this dessert.You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate. Chill for at least 4 hours before you serve.The above way is lovely but I find that it can be a little messy when I serve. So I prefer to arrange the sponge fingers in nice individual cups or dish or even tall wine glasses. You can get pretty nice cups or dish in Ikea. When you dip the sponge fingers into the coffee mixture, it becomes soft. So I usually break it or shape it to fit into whatever base I have and then top with mascarpone mixture. Then dip the sponge fingers again and top with the mascarpone mixture again andtop with grated chocolate. Chill for at least 4 hours.

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