Everything about Drambuie totally explained
Drambuie is a
honey- and
herb-flavoured golden
scotch whisky liqueur made from aged
malt whisky,
heather honey and a secret blend of herbs and
spices. The flavor suggests
saffron,
honey,
anise,
nutmeg and herbs.
It is produced in
Broxburn,
Scotland, and can be served
straight-up,
on ice, or used as an ingredient in a
mixed drink, such as the
Rusty Nail cocktail. It can also be served as a
Flaming Drambuie. A measure is served in a high glass
tumbler. The
spirit is swirled around gently to give the side of the glass a light coating of alcohol, which is then lit. The drinker immediately places their hand over the top of the glass and the alcohol burns the oxygen sealed in the glass to create a noticeable vacuum effect. As soon as the flame is extinguished the drinker drains the glass in one go. A variant of this is for the drinker to then put a straw in the glass afterwards and inhale the remnants of the glass through the nose.
Drambuie can also be used as an ingredient in cookery, such as in the dessert
Drambuie Creams.
The
alcoholic content of this liqueur is 40% (80°
proof).
Etymology
The name
Drambuie comes from the
Scottish Gaelic phrase
an dram buidheach, meaning
the drink that satisfies. It was coined first at the
Broadford Inn in
1893 where it was sold to patrons.
History
In
1746,
Prince Charles Edward Stuart fled to the
isle of Skye. There, he was given sanctuary by Captain John MacKinnon of
Clan MacKinnon. According to family legend, after staying with the Captain, the prince rewarded him with this prized drink recipe. (This version of events is disputed by historians- some believe it to be a story concocted to boost sales of the drink). The original recipe was given in the late
19th century by MacKinnon to James Ross. Ross ran the Broadford Hotel in the Isle of Skye, he developed and improved the recipe, initially for his friends locally. It was one of these friends who coined the name, meaning "the drink that satisfies". Ross then sold it further afield even to
France and the
United States. It was Ross who patented it, in
London.
Tragically he died young, and to pay for their children's education, his widow was obliged to sell the recipe, by coincidence to a different MacKinnon family, in the early
20th century. The MacKinnon family has been producing the drink since.
The first commercial distribution of Drambuie in
Edinburgh was in
1910. Only twelve cases were originally sold. In
1916, Drambuie became the first liqueur to be allowed in the cellars of the
House of Lords, and Drambuie began to ship world wide to stationed
British soldiers. In the
1980s, the producers of Drambuie began to advertise the liqueur. More recently work has been done to strengthen the reputation of the brand after a downturn in popularity and sales.
Further Information
Get more info on 'Drambuie'.
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