Rusty Nail
The Rusty Nail is a smooth, sweet, and slightly spicy cocktail with a strong, warming whiskey backbone. The honey and herbal notes from the Drambuie complement the smoky, peaty flavors of the Scotch.
Drambuie Sour Cocktail Recipe
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Drambuie Sour Nutrition Facts
Calories:230
Fat:0g
Protein:2g
Carbohydrates:20g
Alcohol:16%
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
Contents
History
Drambuie Sour is a classic cocktail that combines the sweet and herbal flavors of Drambuie, a Scotch whisky liqueur, with the tartness of lemon juice. This cocktail is perfect for those who enjoy a balance of sweet and sour flavors. The Drambuie Sour has been enjoyed by many for decades and is a popular choice among whisky enthusiasts.
How Drambuie Sour Tastes?
The Drambuie Sour has a delightful balance of sweet and sour flavors, with the herbal notes of Drambuie complementing the tartness of the lemon juice. The cocktail is smooth and refreshing, with a slight hint of warmth from the Scotch whisky base.
Interesting facts about Drambuie Sour
- Drambuie is a Scotch whisky liqueur that has been around since the 18th century.
- The name Drambuie comes from the Scottish Gaelic phrase 'An Dram Buidheach', which means 'the drink that satisfies'.
- The recipe for Drambuie is a closely guarded secret, but it is known to contain a blend of aged Scotch whisky, heather honey, herbs, and spices.
Ingredients
- Drambuie: 2 oz(60ml)
- Lemon juice: 1 oz(30ml)
- Simple syrup: 0.5 oz(15ml)
- Egg white: 1
- Angostura bitters: 1 dash
- Ice: As needed
- Lemon wheel: 1
- Cherry: 1
Drambuie (2 oz)
Drambuie is the soul of this cocktail, bringing a honeyed, herbal sweetness that's pivotal. Too little, you miss the character; too much, you're in sweet-city.
Alex Green
Lemon Juice (1 oz)
Tart and vibrant, lemon juice cuts through the sweetness, bringing balance. Skimp on it, and the drink gets cloying; drown it, you'll pucker up more than a kissing booth champ.
Emma Rose
Simple Syrup (0.5 oz)
The sweet mediator; just enough to complement, not enough to steal the show. Forget the syrup, and sour takes the wheel; overdo it, and the drink dons a sugar coat.
Mary Mitkina
Egg White (1)
Smooth operator coming through! It gives that creamy mouthfeel and foam on top. Skip it, and you lose texture; replace it with aquafaba if you're vegan and still float on clouds.
Alex Green
Angostura Bitters (1 dash)
This is like a spice drop in a vast ocean, a subtle complexity enhancer. Without it, it's fine, but with it, there's a whisper of spice that nods, 'I've got depth.'
Emma Rose
Ice
Chills the deal, dilutes to perfection. No ice, and it's a warm handshake without the smile; too much, and it's watered down like a timid joke.
Mary Mitkina
Lemon Wheel (1), Cherry (1)
Not just eye candy, these garnishes send cues to the senses and prep your palate for what's to come. Leave them off, and you still got a fine drink, but with them, it’s a full ensemble.
Alex Green
Recipe. How to make Drambuie Sour Drink
- In a cocktail shaker, combine the Drambuie, lemon juice, simple syrup, and egg white.
- Perform a dry shake (without ice) for about 10 seconds to emulsify the egg white.
- Add ice to the shaker and shake again until well chilled.
- Strain the cocktail into a rocks glass filled with ice.
- Add a dash of Angostura bitters on top.
- Garnish with a lemon wheel and a cherry.
Pro Tips
- Shake the cocktail shaker vigorously to ensure the egg white is fully emulsified.
- Use fresh lemon juice for the best flavor.
- Chill your glass before pouring the cocktail into it to keep your drink colder for longer.
Perfect Pairings
Appetizers
- Cheese Plates: Aged cheeses like cheddar or gouda have rich flavors that play well against the herbal and honeyed notes of a Drambuie Sour.
- Seafood: Light seafood dishes such as shrimp cocktail or calamari can complement the citrus notes of the cocktail.
Main Courses
- Grilled Pork: The sweet and smoky flavors of grilled pork are a fantastic match for the sweet and bitter complexity of this drink.
- Roast Chicken: The lemon in the cocktail harmonizes with the herby and savory flavors of roast chicken.
Desserts
- Lemon Tart: The tartness of the lemon in both the dessert and the cocktail create a delightful echo of flavor.
- Chocolate: Dark chocolate can be a surprising but excellent companion to the whiskey and honey notes in Drambuie.
Other Drinks
- Coffee: Post-dinner, a coffee alongside this cocktail softens and complements the sweet, deep flavors.
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What you could change in Drambuie Sour
- You can substitute Drambuie with another Scotch whisky liqueur if you prefer.
- If you don't have simple syrup, you can make your own by dissolving sugar in equal parts hot water.
- If you're not a fan of egg whites in your cocktails, you can leave it out or use a few drops of bitters instead.
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And of course - twists🍹
Honeybee Sour
- Substitute simple syrup with honey syrup for a deeper connection to Drambuie's honey aspect.
- Add a small slice of ginger for a spicy kick.
Spiced Drambuie Sour
- Add a cinnamon stick during the shaking process to infuse a warm spice note.
- Rim the glass with a mix of sugar and ground cinnamon for a festive touch.
Smoky Sour
- Use a peaty Scotch to rinse the glass before pouring in the drink, adding a smoky layer.
- Garnish with flamed orange peel for a smoky-citrus aroma.
In case you forgot basics how to make Drambuie Sour
The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.
Learn everything about simple syrupAdd your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.
Learn everything on how to shakePlace your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
Learn everything on how to strainGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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Frequently Asked Questions on Drambuie Sour
What type of glass is best for serving a Drambuie Sour?
A rocks or old-fashioned glass is typically used for serving a Drambuie Sour. This allows the drink to be fully showcased and allows for large ice cubes if desired.
Can I substitute the lemon juice with another citrus juice in the Drambuie Sour?
While lemon juice is traditional in a Drambuie Sour, you can use other citrus juices like lime or grapefruit juice. However, the taste profile will change slightly with each substitution.
How can I make my own simple syrup for the Drambuie Sour?
To make your own simple syrup, combine equal parts of sugar and water in a saucepan. Bring the mixture to a gentle boil while stirring consistently, until the sugar completely dissolves. Allow it to cool then store it in a clean glass container. It can be stored in the refrigerator for about a month.
Can Drambuie Sour be prepared in batches for parties?
Absolutely! You can multiply the recipe according to the number of guests. Make sure to adjust the taste accordingly as large volumes may alter the taste balance slightly. Remember to add egg white and shake individual portions just before serving to ensure the frothy layer on top.
Is there a non-alcoholic version of the Drambuie Sour?
You can make a non-alcoholic version by using a non-alcoholic scotch and omitting the Drambuie. Substitute the Drambuie with additional non-alcoholic scotch and a touch of honey, and follow the rest of the recipe as usual.
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