harvey wallbanger

Now that Election Day's come and gone, what's left to celebrate? Why, Harvey Wallbanger Day, of course! We suggest ringing in today with at least one version of the drink.

The Harvey Wallbanger was a product of the 1970s, where it was the drink du jour at fern bars across the country. The Harvey, as it was affectionately known, eventually faded into oblivion as American drinkers gained more sophisticated palates, but it's nevertheless seen a small revival in recent years.

At its core, the Harvey is a booze-fueled citrus drink. The classic version calls for just three ingredients — orange juice, vodka, and the anise-tinged Galliano — while a more contemporary version adds lemon, honey, and New Orleans bitters for even more complexity. Keep reading for two great Harvey Wallbanger recipes.

First it was tiki drinks, and now, the Harvey Wallbanger — the most overwrought cocktail of the recently reexamined fern bar era — has been rearing its head all over the San Francisco bar scene.

I turned to fern bar expert Martin Cate to answer why the Wallbanger's come back into the fray.

"People are still using the tiki era as inspiration for drinks, but now they're saying, 'What other eras can we draw from?'" he explained of the recent rumored fern bar revival. "People are looking for something fun and different to grab onto."
As for the original Harvey, it's good, but not great, says Cate. "It doesn't have enough acid, and it's awfully sweet. But there's flexibility with Galliano, and a little spice notes give it more pep." To bring the Wallbanger up to speed with today's complex cocktails, Martin shared with us his interpretation of what a modern-day drink at Henry Africa's could look like. His new and improved version, after the break.

OK, so the fern bar isn't ripe for revival just yet, but the Harvey Wallbanger, the mainstay of that era, has made something of a comeback.

"Harvey is essentially a lemonade, only with vodka," cocktail historian Martin Cate explained of the familiar-flavored drink. "People love orange juice, vanilla, the herbal quality."

Indeed, the Harvey has managed to top San Francisco menus in many incarnations: with bubbly, alongside brunch, and as a classic pitcher standard — just like in the 1970s when, Cate said, the drink "became a cultural phenomenon.
"They used to sell a party kit with cartoons dressed up named Harvey Wallbanger, and it gave you a recipe for how to make a giant punch bowl. The Wallbanger was a big deal."

To enjoy a blast from the past in your own home, you'll need Galliano, an anise-tinged Italian liqueur. Cate recommends using the brand's new formula, which has more alcohol and less vanilla sweetness, and he prefers to incorporate the liqueur rather than floating it. To achieve an authentic version of the seventies classic, read more.

Researching cocktail eras is a pastime, and lately, one particular time period has been the highlight of conversation among spirits writers: the fern bar era. The much-maligned tavern of the 1970s — characterized by its ferns, wood paneling, and overly cloying drinks — was discussed at length in seminars at this year's Tales of the Cocktail and SF Cocktail Week.

To learn more about this era, I spoke to Martin Cate of Smuggler's Cove, the historian who led both discussions. I asked him if the fern bar was due for a revival. His answer, after the jump.