Galliano Hot Shot
The Galliano hot shot is a mini cocktail, according the original recipe. This hot shot drink contains three layers total, where each part consists of Galliano, hot coffee, and whipped cream. By drinking the Galliano hot shot, you get a mix of round vanilla tones that is enriched by the warm coffee and cream, giving the drink an indulgent mouthfeel. A delicious experience, which we love to teach you how to create yourself.
The Galliano Hot Shot is a Swedish invention, created by a bartender named Bosse Bergström. The drink made its first appearance in the 1980s. Bergström entered a coffee drink competition in Stockholm in 1987. Only instead of using Anisette for the recipe, he used Galliano in his entry to the competition. After the competition, the drink became such a hit that till this day the hot shot drink is very loved and known. In the late ’80s and early ’90s, the Galliano Hot Shot couldn’t be escaped. In any party or bar, there would eventually be trays of this coffee shot placed in front of you, while everyone around you screamed “Hot Shot, Hot Shot, Hot Shot!”. It’s even that popular in Sweden that they have given the drink a national day! On the third Friday of November, the Swedes celebrate National Hot Shot day.
- 15ml Galliano L’autentico
- 15ml Hot filter coffee
- 15ml Cream
To serve this drink you should be using a shot glass.
How to make a Hot Shot
First off, start whipping the cream very lightly. Once lightly whipped, continue to pour the Galliano into the glass. Using the backside of a spoon, carefully pour on top of the liqueur the hot filter brewed coffee. Once this is layered, you should see a separation between the Galliano and the coffee. Finally to top it off, use the backside of the spoon again to slowly pour the whipped cream on top.
A delicious spin off of the original hot shot is the Galliano hot shot Semla. Semla is a very famous bun in Scandinavia, which is eaten during Shrove Tuesday. Replace the original Galliano with Galliano Amaretto and serve with a classic Semla bun.
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