In a small saucepan, bring the sugar and ¾ cup water to a boil. Remove from heat and add the licorice root sticks. Refrigerate for 2 days, then remove licorice, but do not discard it. Add 4 teaspoons of fresh lemon juice, and place bowl in the freezer until mixture becomes semi-frozen, about 40 to 60 minutes.

Prepare the cocktail by combining the Chardonnay and Galliano liqueur, then add the icy syrup. Split the end of one licorice root and use as garnish. Serve immediately.