How to Drink Drambuie

Making a Signature Drink

Craft a Rusty Nail by mixing two parts Scotch with one part Drambuie. Add ice to a mixing glass, then pour in 2 fluid ounces (59 mL) of Scotch whiskey and 1 fluid ounce (30 mL) of Drambuie. Stir with a bar spoon until it’s well-chilled, then add a lemon twist as a garnish. To release its citrus oils, you can also twist the lemon peel over the drink before you serve. You can play around with the ratio of Scotch to Drambuie—some people enjoy a half and half mixture, which produces a sweeter drink. Others prefer something closer to 2 fluid ounces (59 mL) of Scotch to ⁄2 fluid ounce (15 mL) of Drambuie for a much drier beverage.

Try the Bent Nail for a variation on the Rusty Nail. Mix 1.5 fluid ounces (44 mL) of Canadian whisky, .5 fluid ounces (15 mL) Drambuie, and 1 tablespoon (15 mL) Kirschwasser in a cocktail shaker with ice. Shake, then strain into a glass—you can serve with or without ice. Kirschwasser is a type of clear, German brandy made from cherries. One of the higher-quality brands sold in the U.S. is Schladerer Brandy Kirschwasser Cherry 84.

Combine Drambuie and sparkling wine for a Bonnie Prince Charlie. Start with a champagne flute or tall glass. Add 1 fluid ounce (30 mL) of Drambuie, then 4 fluid ounces (120 mL) of sparkling wine. Garnish with a lemon twist to complete the drink. The lemon peel will keep the sparkling wine bubbly—but place it carefully into your drink at first to keep it from bubbling over.

Add coffee and vodka to Drambuie for a Scotch Coffee. Start by brewing a pot of coffee—it can be small, since you only need 1 oz of freshly-made coffee. Let it cool, then mix 1.5 fluid ounces (44 mL) of vodka, 1 fluid ounce (30 mL) of Drambuie, and 1 fluid ounce (30 mL) of coffee in a cocktail shaker with ice. Throw in a dash of Angostura bitters, as well as ⁄4 fluid ounce (7.4 mL) fresh lemon juice. Shake to combine the ingredients, then strain into a fresh rocks glass that contains more ice. Finish off the drink with a lemon wheel garnish.

Incorporating Drambuie into Classic Cocktails

Replace bourbon with Drambuie for a twist on the mint julep. For this honey apple julep, start with a cocktail shaker filled with ice. Add 40 millilitres (1.4 fl oz) Drambuie, 50 millilitres (1.7 fl oz) apple juice, and 10 millilitres (0.34 fl oz) honey. Throw in 12 mint leaves, then close the shaker and shake for about 10 seconds. Strain it into a new glass filled with crushed ice. Make sure to rinse your mint leaves in clean water before adding them to the shaker.

Add a splash of Drambuie for a sweeter variation on a Scotch and soda. In a highball glass with ice, combine 2 fluid ounces (59 mL) Scotch, ⁄2 fluid ounce (15 mL) Drambuie, and ⁄4 fluid ounce (22 mL) grapefruit juice. Add in 4 drops coffee extract and a dash of Angostura bitters, then top it off with club soda. Stir with a bar spoon to combine. For a finishing touch, squeeze a grapefruit peel over the drink to release its oils, then drop it into the drink as a garnish. Although you can use any ingredients you have on hand, the drink’s creator recommends Singleton 12-year-old Scotch whiskey and Terra Spice Co. coffee extract.

Mix Drambuie, club soda, and lemon for a new kind of Tom Collins. Cut a lemon in half, and squeeze one half of it into a Collins glass. Pour 50 millilitres (1.7 fl oz) of Drambuie into the same glass. Drop 8 mint leaves into the glass, then fill it with ice. Top it off with about 75 millilitres (2.5 fl oz) of soda water and still with a bar spoon. To make your mint leaves more flavorful, clap them between your palms a few times before you throw them into the glass.

Reinvent eggnog by mixing Drambuie with milk, vanilla, and cinnamon. Fill a cocktail shaker with ice and add 1.5 fluid ounces (44 mL) Drambuie, 2 fluid ounces (59 mL) whole milk, and ⁄4 fluid ounce (7.4 mL) vanilla extract. Toss in 1 or 2 dashes of cinnamon bitters, then shake and strain into a cocktail glass. To garnish, grate fresh nutmeg on top. You can also substitute with a cinnamon stick—or use both! This drink can also be served in an old fashioned glass, on the rocks.