34 replies to this topic

[Deus Mortus]

I enjoy myself a good rusty nail and so I usually have some Drambuie laying around, I occasionally use it while cooking in braises and stews, but I was wondering what drinks are good with it?

[Panaderia Canadiense]

Neat, with a single ice cube. Anything else is an abuse of the Scotch Whiskey therein.

[mkayahara]

In addition to Rusty Nails, I've enjoyed it in the Tabard. It seems to go remarkably well with tequila.

[Alcuin]

There's more to do with it than Rusty Nails or straight over ice. Here's my favorite, Dave Wondrich's (Splificator in these forums)

Gansevoort Fizz

2 oz medium bodied aged rum (Appleton V/X is suggested)
1 oz Drambuie
1 oz lemon juice
2 dashes Peychaud's

shake, strain into a chilled glass, top with 2 to 3 oz soda

[Deus Mortus]

Neat, with a single ice cube. Anything else is an abuse of the Scotch Whiskey therein.

Well not to be a snob, but the whiskey in the stuff really isn't that great, I mean it isn't bad, if I wasn't so spoiled in the spirit's department by an inheritance of my late uncle, I might even say good, but not that great that you can't temper with it.

In addition to Rusty Nails, I've enjoyed it in the Tabard. It seems to go remarkably well with tequila.

That sounds pretty damn good, but I have a rule; no tequila, not only am I not a big fan of the taste, but once tequila hits the table, things generally end badly and while this may not be true in a cocktail. I do not have it in my house on that principle.

There's more to do with it than Rusty Nails or straight over ice. Here's my favorite, Dave Wondrich's (Splificator in these forums)

Gansevoort Fizz

2 oz medium bodied aged rum (Appleton V/X is suggested)
1 oz Drambuie
1 oz lemon juice
2 dashes Peychaud's

shake, strain into a chilled glass, top with 2 to 3 oz soda

That sounds really great, could I trade the Peychaud for Angostura, or is that crazy talk?

[Mjx]

I like a goodish splash in hot chocolate or coffee.

[Alcuin]

Neat, with a single ice cube. Anything else is an abuse of the Scotch Whiskey therein.

Well not to be a snob, but the whiskey in the stuff really isn't that great, I mean it isn't bad, if I wasn't so spoiled in the spirit's department by an inheritance of my late uncle, I might even say good, but not that great that you can't temper with it.

In addition to Rusty Nails, I've enjoyed it in the Tabard. It seems to go remarkably well with tequila.

That sounds pretty damn good, but I have a rule; no tequila, not only am I not a big fan of the taste, but once tequila hits the table, things generally end badly and while this may not be true in a cocktail. I do not have it in my house on that principle.

There's more to do with it than Rusty Nails or straight over ice. Here's my favorite, Dave Wondrich's (Splificator in these forums)

Gansevoort Fizz

2 oz medium bodied aged rum (Appleton V/X is suggested)
1 oz Drambuie
1 oz lemon juice
2 dashes Peychaud's

shake, strain into a chilled glass, top with 2 to 3 oz soda

That sounds really great, could I trade the Peychaud for Angostura, or is that crazy talk?

I don't think I would-the two have very different characteristics. And besides, if you're into making even the occasional drink having Peychaud's around is a good thing. It's very unique and useful for things like Sazeracs, one of the wonders of the ancient cocktail world.

[Deus Mortus]

I don't think I would-the two have very different characteristics. And besides, if you're into making even the occasional drink having Peychaud's around is a good thing. It's very unique and useful for things like Sazeracs, one of the wonders of the ancient cocktail world.

I don't disagree, but it's just 5 past midnight here and I thought I might give it a try, only to find myself without Peychaud's.

Edited by Deus Mortus, 06 June 2011 - 03:05 PM.

[haresfur]

I don't think I would-the two have very different characteristics. And besides, if you're into making even the occasional drink having Peychaud's around is a good thing. It's very unique and useful for things like Sazeracs, one of the wonders of the ancient cocktail world.

I don't disagree, but it's just 5 past midnight here and I thought I might give it a try, only to find myself without Peychaud's.

Isn't there a Peychaud's crisis-line you can call?

[Deus Mortus]

I don't think I would-the two have very different characteristics. And besides, if you're into making even the occasional drink having Peychaud's around is a good thing. It's very unique and useful for things like Sazeracs, one of the wonders of the ancient cocktail world.

I don't disagree, but it's just 5 past midnight here and I thought I might give it a try, only to find myself without Peychaud's.

Isn't there a Peychaud's crisis-line you can call?

Sadly no, need be I can get some crisis beer delivery, but sadly people keep talking about making sleep priority instead of serving my whims, quite egotistical if you ask me

[Karri]

What to do with Drambuie? Pour it down the drain and dispose of the bottle in an ecological manner. (heh!). No in all seriousness ever tried a mix of lemon juice, veterano, and drambuie? One of the best. Equal parts, stirred, served in a chilled glass.

[liuzhou]

Anything else is an abuse of the Scotch Whiskey therein.

"Whisky", please.

[evo-lution]

Shameless self-promotion...

These original Drambuie cocktails created by Adam Elmegirab were the winning drinks in the regional heat as well as the national final for the Drambuie Cocktail Competition 2010.

B.F.G

40ml Drambuie
25ml Noilly Rouge
10ml Laphroaig 10 Year Old
4dashes Dr. Adam Elmegirab's Boker's Bitters

Method: Add all ingredients to mixing glass fill with cubed ice and strir for 15-20 seconds
Glass: Vintage cocktail
Garnish: Lemon zest
Ice: N/A
Image: http://img863.images...drambuiebfg.jpg

Fosbury Flip

1 Barspoon Caraway seeds
50ml Drambuie
25ml Bacardi 8 year old
1 whole egg, preferably free range.
2 Bittermens Xocolatl Mole Bitters
5ml Sugar syrup
Grind Hawaiian red lava salt
Grind black pepper

Method: Muddle caraway seeds in base of mixing glass, add liquor and steep for 2 minutes. Add all other ingredients and dry shake for 5 seconds. Fill with ice and shake for a further 10 seconds. Fine strain.
Glass: Goblet
Garnish: Fresh grated nutmeg
Ice: None

Image: http://img577.images...fosburyflip.jpg

[Blether]

One shot each vodka, Drambuie, Cointreau; make into a long drink with 7-up.

Or, put it into chicken, ice cream or pancakes.

[Make me a Cocktail]

There are quite a few recipes here:
http://makemeacockta...oadsearch/1533/
that use Drambuie.

The rusty screw sound like a great twist on the Rusty Nail although I haven't tried it myself.

[brinza]

One that I like that has also been a hit when I've made it for friends is the Causeway:

2 oz Irish whiskey
1 oz Drambuie
1/4 oz lemon juice
4 dashes Angostura bitters
2 dashes orange bitters
Top up with Ginger ale

Drambuie really should be employed much more than it is. I don't think it's nearly as problematic as working with Scotch in cocktails.

Edited by brinza, 10 June 2011 - 12:53 PM.

[Mark Muller]

I like to mix about 2 parts rye whiskey and 1 part drambuie, usually over ice in lowball.

[Deus Mortus]

I like to mix about 2 parts rye whiskey and 1 part drambuie, usually over ice in lowball.

If you want a real rusty nail, you'll need to use scotch! Still I can't seem to get my hands on any quality rye whiskey, the few times I do find it, it might as well have been labeled "Hobo Juice".

[Mark Muller]

I like to mix about 2 parts rye whiskey and 1 part drambuie, usually over ice in lowball.

If you want a real rusty nail, you'll need to use scotch! Still I can't seem to get my hands on any quality rye whiskey, the few times I do find it, it might as well have been labeled "Hobo Juice".

I would never claim rye + drambuie is a rusty nail. But I like to experiment, and I had rye in the cabinet, so I tried it and I liked it. In fact, I like it better than a rusty nail. The spice of the rye is a nice contrast to the drambuie. You can even make it more like an old fashioned - rye plus a splash of drambuie plus some bitters.

[Deus Mortus]

I like to mix about 2 parts rye whiskey and 1 part drambuie, usually over ice in lowball.

If you want a real rusty nail, you'll need to use scotch! Still I can't seem to get my hands on any quality rye whiskey, the few times I do find it, it might as well have been labeled "Hobo Juice".

I would never claim rye + drambuie is a rusty nail. But I like to experiment, and I had rye in the cabinet, so I tried it and I liked it. In fact, I like it better than a rusty nail. The spice of the rye is a nice contrast to the drambuie. You can even make it more like an old fashioned - rye plus a splash of drambuie plus some bitters.

Again I have no way to get my hands on rye, so using simple logic, I can tell you it is horrible, I have no way of making, ie. no way of enjoying it and seeing how I am obviously the center of my own personal little universe, there being something I can't enjoy, means it is horrible as I am the standard for all things good and just.
The only way that could be good if I wasn't the center of the universe and that's just crazy talk! <_<

Edited by Deus Mortus, 11 June 2011 - 09:03 AM.

[Tri2Cook]

I like the Curse of Scotland...

3/4 oz Islay single malt
3/4 oz Drambuie
3/4 oz Maraschino
3/4 oz lemon juice

shake with ice, strain.

[brinza]

I like the Curse of Scotland...

3/4 oz Islay single malt
3/4 oz Drambuie
3/4 oz Maraschino
3/4 oz lemon juice

shake with ice, strain.

Tri2, I made this last night. Absolutely wonderful. Thanks for posting it. I went scant (probably closer to 1/2 oz) on the Maraschino, and it was perfect. I've never encountered this recipe. Where did you find it?

[Tri2Cook]

I found it on the Cocktail Virgin Slut blog. It's attributed to the Cocktail Collective book. I think I'll try the next one with your slight modification.

Edited by Tri2Cook, 18 June 2011 - 05:38 PM.

[mkayahara]

Another option is the Rembrandt.

[EvergreenDan]

Nice find. Here's the reference to Cocktail Virgin Slut for the attribution.

Damn, I think this is going to tip me over the edge to buying Drambuie.

[Deus Mortus]

I just tried the rembrandt, living in Holland I already had the bottle of jenever on standby for visitors (not a big fan of the stuff myself, at least not straight), I have to say it's pretty interesting, I quickly infused the raisin and Drambuie with a quick vacuum hack (a one way valve, a bit of gum and my vacuum) and I have to say, it's pretty cool. Not sure whether I would add it to my list of regular drinks, but it was very nice none the less.

Seeing the virgin slut is making me seriously want to buy some maraschino, though I have no clue what kind is any good.

[Frederic]

A pair from the blog:

Supernova
1 oz Gin (Death's Door)
1 oz Dry Vermouth (Noilly Prat)
1/2 oz Drambuie
2 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
Created by Anu Apte of Rob Roy. The Drambuie adds some whiskey notes to the mix and turns regular gins into something more akin to Ransom's Old Tom. Very similar to the Flora's Own aperitif from the 1937 Cafe Royal Cocktail Book.

Madelaine Cocktail
1 oz Light Rum
1 oz Drambuie
Juice of 1/2 Lime (1/2 oz)
Juice of 1/2 Lemon (1/2 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.
A classic from the 1947 Trader Vic. Drambuie both as a (partial) base and sweetener.

[FrogPrincesse]

I recently inherited a bottle of Drambuie and decided to look it up in the Bartender's Choice app. I used it last night to make a McKinnon: white rum, Drambuie, lime juice, lemon juice. This version was served up (I've seen it served tall as well with club soda).



I was pleasantly surprised; it was crisp and very good. The scotch base of the Drambuie did not clash at all with the white rum.
I am glad to see lots of other suggestions on this thread because it is not a liqueur I was familiar with.

[mkayahara]

Nice, I'll have to check that out. If you have some sherry, do try a Tabard.

[judiu]

If you like Scotch, there's always a Rusty Nail to be considered. Sorry, no proportions, it's scotch and Drambuie, served on the rocks or just served up.