Spirits The Belmont Be the first to rate & review! To replicate the flavor of smoked Galliano, which chef Angie Mar creates and uses at The Beatrice Inn, this version of the cocktail uses smoky Islay Scotch. By Angie Mar Angie Mar Instagram Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 5 mins Yield: 1 Ingredients 1/4 cup (2 ounces) Brenne whisky or Islay Scotch whisky 2 tablespoons fresh lemon juice 1 tablespoon (1/2 ounce) Galliano 1 tablespoon ginger syrup 1/2 tablespoon (1/4 ounce) peach liqueur Lemon wheels and mint sprigs, for garnish Directions Combine whisky, lemon juice, Galliano, ginger syrup, and peach liqueur in a cocktail shaker. Fill with ice, cover, and shake vigorously until well chilled, about 20 seconds. Strain into an ice-filled rocks glass. Garnish with lemon wheels and mint. Serve immediately. Rate it Print