The Drambuie Companion by [product]

The

DRAMBUIE Companion

Recipes for Living the Cocktail

compiled & collected by

Tara Feely

text & photography © 2011 Tara Feely cover & photography on page 4 © 2011 Natasha Moustache additional photography on pages 3 & 41 © 2011 Dana Tarr, Tara Feely & Natasha Moustache “The Legend” & “The Secret” © 2009 The Drambuie Liqueur Company Limited layout & design © 2011 David Greenberg [product] All rights reserved. Drambuie & the Drambuie mark are registered trademarks of The Drambuie Liqueur Company Limited, Edinburgh, Scotland. Imported by Drambuie Import Company, Coral Gables, Fl. Fair use reprinting of the recipes contained wherein is granted to publications upon the stipulation credit is given, that’s just the just and responsible avenue to take for all the hard work contributed by the fine mixologists noted in the text. For all use, note the name of the drink as stated, the mixologist along with their place of employment as noted, the title and author of this fine publication, along with the fact that it is only available — at the present time — at lulu.com/spotlight/sku54. For this, we will thank you profusely, as well as not get any expensive lawyers involved. Slàinte mhòr agad! First Edition Printed via the mighty and majestic lulu.com 13 12 11 10 09 5 4 3 2 1 Yes!

a [product] book 131 Essex Street Beverly MA USA 01915 tapedave@comcast.net | lulu.com/spotlight/sku54

The Drambuie Companion Recipes for Living the Cocktail

compiled

& collected by

Tara Feely

[product] Beverly â &#x153; Los Angeles â &#x153; Bellagio

. Contents Drambuie: The Legend & The Secret

o 5

A Jacobite Rising { Dave Werthman }

h 8

Battle Of Culloden { Dave Werthman }

Gruss Von Krampus { Dave Werthman } Bonny Prince Charles { Traditional }

10 11

Los Muertos Manhattan { Jennifer Harvey }

F 12

Highland Fall { Jennifer Harvey }

Q 13

Libertine Sour { Ted Shaughnessy }

A 14

Red October { Alice Rodriguez }

W 15

Battle Of La Roche { Sabrina Kershaw } Scottish Smash { Johnny Jarro }

j 17

Champagne Charlie { George Jennich } Mescal Rose { George Jennich } Indian Summer { Chris Raymond }

~2~

20 u 21

R 22

MacKinnon Cocktail { Ryan McGrale } Slight Of Hand { John Gowland }

q 18

I 19

Don Gregorio's Daiquiri { Scott Marshall } Derby Highball { Katie Emerson }

v 16

p 23

M 24

Skara Brae { Jonathan Kakacek }

S 25

Highland Toddy { Aaron Butler }

q 26

Glasgow Daiquiri { Aaron Butler }

T 27

Jack O' Lantern { Brother Cleve }

U 28

Dark And Stormy Night { Brother Cleve }

T 29

Rusty Nail #4 { Brother Cleve }

D 30

The Upsetter { Thomas Teitjan }

y 31

Dram Buideach { Thomas Teitjan }

h 32

Broadford Flip { Thomas Teitjan }

b 33

Summer In December { Joy Richard } The Last Letter { Evan Harrison }

l 34 ; 35

Tartan Rum Punch { Brendan Mercure } The Kitchen Sink #9 { Tyler Wang } The Highlander { Ray Guerin } Trainspotting { Will Yerxa }

? 37

f 38 x 39

The Whole Nine Yards { Pete Boyd }

A Please Drink Responsibly ~3~

X 36

< 40

~4~

c the Legend R

ich in history and steeped in myths, the Highlands bore witness to a gesture that would become the stuff of legends. Over 250 years ago, a grateful prince gifted a loyal clansman with the most treasured of possessions: the secret formula to a golden elixir. In the year 1745, Prince Charles Edward Stuart sailed to Scotland to defend his heritage. Raising an army of Highland clans, he sought to restore the exiled Kings and claimants of the House of Stuart to their rightful places – the thrones of England, Scotland and Ireland. Victory was almost his when the rebel prince reached Derby, 130 miles from London. But fate showed him no favour. Surrounded and outnumbered after the support of the French failed to materialise, the prince was forced to retreat back into Scotland. Out-manned and out-gunned, the rebel forces defiantly held their last stand at the Battle of Culloden Moor; their bravery immortalised in the traditional Scottish song ‘Skye Boat’: “Many’s the lad that fought on that day, Well the claymore could wield, When the night came, Silently lay dead in Culloden’s field.” Although the rebellion was crushed at Culloden, nothing can truly defeat the spirit of resistance. The prince, by now in hiding, continued to evade capture thanks to the loyalty of the Highlanders. Despite a £30,000 bounty on his head, he was never betrayed by those who believed he would return, to fight once more. “Burned are our homes, exile and death, scattered the loyal man. Yet ‘ere the sword cool in the sheath, Charlie will come again.” On fleeing from the Isle of Skye, legend has it that the prince bequeathed the recipe of his personal elixir to his loyal supporter Captain John MacKinnon. There it remained, lost in the mists of time for over a century, until it began to be produced at The Broadford Hotel by James Ross. It soon became known as An Dram Buidheach – the drink that satisfies - and was then registered as Drambuie in 1893.

~5~

o The Secret

uring his time in Scotland, Charles Edward Stuart would carry with him a mysterious draught, from which he would drink a few drops every day. Nobody knew for certain what this formula was; only that it had been created by the Royal Apothecary. No luxury would have been spared to satisfy the prince’s demands: that the drink should reflect his royal nature and pay tribute to the special land that cradled his cause – Scotland. The apothecary would have imbued the drink with protective properties. He must have chosen Cloves - a dried flower bud of an Indonesian tree. This aromatic spice is still used for its powerful analgesic properties. Only the most prized spices would have been used. Many are convinced that saffron was the main ingredient. Not only was it renowned for its medical and sedative properties, but it would also have given the drink its rich golden colour. The secret selection of herbs, spices and Scottish heather honey is then infused by hand into the Scotch whisky base. Malts from the Speyside and Highland regions, renowned for their softness and smoothness, are used to complement the herbs and spices of the elixir. What the world knows of Drambuie is what it now holds in its hand: a unique highland spirit – royal in appearance, exquisite in taste and deliciously potent:“The Drink that Satisfies”

~6~

~7~

Jacobite Rising (created by Dave Werthman from Westside Lounge)

h 1 ½ oz Redemption Rye ½ oz Drambuie ½ oz Campari ½ oz fresh pink grapefruit juice ¼ oz fresh lime juice 2 dashes of Fee Brother’s Grapefruit Bitters Shake vigorously, strain and serve up in a coupe glass. Garnish with a grapefruit coin.

~8~

Battle of Culloden (created by Dave Werthman from Westside Lounge)

C 1 ½ oz Bacardi 8 Year ½ oz Drambuie ¼ oz Tait Farm Apple Shrub ¼ house “fiery fall spice” simple syrup ¼ lime juice Shake, strain and serve up in a coupe glass. Garnish with a burnt orange peel.

~9~

GRuSs Von Krampus (created by Dave Werthman from Westside Lounge)

1 ½ oz Grey Goose Vodka ½ oz Drambuie ½ oz Velvet Felarnum 1 oz pomegranate juice 1 egg white Dry shake for a few minutes, add ice and shake vigorously for five minutes. Serve up in a coupe glass. Garnish with a mint sprig.

~ 10 ~

BONNy PRINCE CHARLES (Traditional, as recreated by our friends at Eastern Standard)

c 1 Â˝ oz Drambuie Fill glass with hot chocolate Top with whipped cream (homemade is always better and preferred)

~ 11 ~

los muertos manhattan (created by Jennifer Harvey from Zocalo Cocina)

F 2 oz Woodford Reserve Bourbon Âź oz Drambuie Â˝ oz reduced Moxie soda 2 dashes of Bittermens Xocolatl Mole Bitters Stir, serve down in a rocks glass. Garnish with grapefruit coin (zested).

~ 12 ~

Highland Fall (created by Jennifer Harvey from Zocalo Cocina)

Q 1 ½ oz Grey Goose Vodka ½ oz Drambuie 15 ¼ oz house clove simple syrup 1 oz pumpkin puree (with fall spices mixed in) Shake vigorously, strain and serve up in a martini glass. Top with shaved cinnamon.

~ 13 ~

LIBERTINE SOUR (created by Ted Shaughnessy from Lizzy’s)

A 1 ¾ oz Drambuie ¾ oz fresh lime juice 2 shots of Angostura Bitters 2 bar spoons of Fernet Branca Shake vigorously, serve on the rocks in a collins glass. Garnish with a lime wedge.

~ 14 ~

RED OCTOBER (created by Alice Rodriguez from Noir Bar, Charles Hotel)

W 2 oz Old Overholt Rye ½ oz Drambuie ½ oz fresh apple cider ¼ oz house vanilla simple syrup ½ oz fresh lemon juice Shake vigorously, serve on the rocks in a collins glass.

~ 15 ~

Battle of La Roche (created by Sabrina Kershaw from Noir Bar, Charles Hotel)

v 1 oz Drambuie ½ oz Lillet Blanc ¼ oz Green Chartreuse ½ oz fresh lemon juice Shake, strain, serve up in a martini glass. Garnish with a lemon twist.

~ 16 ~

scottish smash (created by Johnny Jarro from Om Lounge)

j 2 oz Old Overholt Rye Â˝ oz Drambuie Â˝ oz house ginger simple syrup 2 dashes of fresh lemon juice 2 teaspoons of honey 2 - 3 dashes of Stirrings Blood Orange Bitters Muddle 4 lemon wedges and 6 mint leaves Shake vigorously, double strain, serve in a rocks glass over crushed ice. Garnish with a mint sprig and lemon wedge.

~ 17 ~

champagne charlie (created by George Jennich formerly of Green Street Grill)

q 1 ½ oz Drambuie ¾ oz Bacardi 8 ½ oz fresh lime juice Shake, serve in a champagne glass. Top with bubbles.

~ 18 ~

Mescal Rose (created by George Jennich formerly of Green Street Grill)

I 1 ½ oz Mescal Vida 1 oz Drambuie 1 oz Royal Rose Three Chili Syrup ½ oz fresh lemon juice Shake, serve up in a martini glass. Garnish with a lime wedge.

~ 19 ~

Indian summer (created by Chris Raymond from Tremont 647)

o 1 ½ oz Bombay Gin ½ oz Drambuie ¼ Gran Classico Amaro 1 oz fresh apple cider ¼ fresh lemon juice Shake, serve up in a martini glass. Garnish with a lemon twist.

~ 20 ~

don gregorio’s daIquiri (created by Scott Marshall from The Hawthorne)

u 1 ½ oz Bacardi 8 Year ¾ oz Drambuie ¾ oz fresh lime juice ½ oz Island Creek Oyster Bar’s house orgeat syrup 2 healthy dashes of Angostura Bitters Blend in blender till a fine slush. Serve in a hurricane glass. Garnish with shaved nutmeg.

~ 21 ~

derby highball (created by Katie Emerson from The Hawthorne, a variation of Rome With A View by Michael McElroy from Milk and Honey, NYC)

R 1 oz Drambuie 1 oz Martini & Rossi Dry Vermouth 1 oz fresh lime juice Âž oz simple syrup 2 dashes of Fee Brotherâ&#x20AC;&#x2122;s Whiskey Barrel Bitters Shake, serve in a collins glass on ice.

~ 22 ~

Mackinnon cocktail (created by Ryan McGrale from The Hawthorne)

p 2 oz Cazadores Reposado Tequila ¾ oz Drambuie ¾ oz fresh lime juice ½ oz St Germain 2 dashes of Bittermens Grapefruit Bitters Shake and serve up in a martini glass. Garnish with grapefruit twist, zested.

~ 23 ~

SLIGHT OF HAND (created by John Gowland from Russell House Tavern)

M 2 ¼ oz Conjure Cognac 1 oz Drambuie ¾ oz Aperol Shake, strain, serve down in a rocks glass. Garnish with a grapefruit swath.

~ 24 ~

skara brae (created by Jonathan Kakacek formerly of Russell House Tavern)

S 1 Â˝ oz St Louis Del Rio - Del Maguey Mescal Â˝ oz Drambuie 1 oz fresh grapefruit juice Place 6 mint leaves in shaker under ice Shake vigorously, double strain. Serve up in martini glass with a Cynar wash. Garnish with a mint leaf.

~ 25 ~

Highland toddy (created by Aaron Butler formerly of Russell House Tavern)

q 1 ¼ oz High West Double Rye 1 oz Drambuie ½ oz Nux Alpina Walnut Liqueur 2 dashes of Fee Brothers Whiskey Barrel Bitters ¼ oz house apple simple syrup

Serve in a cappuccino mug, fill with hot water. Garnish with a lemon rind with cloves.

~ 26 ~

Glasgow DaIquiri (created by Aaron Butler formerly of Russell House Tavern)

T 2 oz silver Privateer Rum ½ oz Velvet Falernum ½ oz Drambuie ½ oz fresh lemon juice ¾ oz Becherovka Shake, serve down in a rocks glass.

~ 27 ~

Jack O’ Lantern (created by Brother Cleve from Think Tank)

U 1 ½ oz Jack Daniels Tennessee Whiskey ½ oz Drambuie ¼ oz Yellow Chartreuse 2 dashes of Bittermens Xocolatl Mole Bitters Stir and serve up in a martini glass. Garnish with honey and orange zest rim.

~ 28 ~

Dark and Stormy Night (created by Brother Cleve from Think Tank)

T 1 oz Drambuie 1 oz Laird’s Apple Jack 2 dashes of Fee Brother’s Black Walnut Bitters Shake and serve in a collins glass with ice. Top with AJ Stephen’s Ginger Beer

~ 29 ~

Rusty Nail #4 (created by Brother Cleve from Think Tank)

D 1 oz Dewarâ&#x20AC;&#x2122;s Scotch 1 oz Drambuie 3 - 4 oz fresh apple cider 2 - 3 dashes of Bittermens Ginger Peppercake Bitters Shake and serve in a rocks glass on ice.

~ 30 ~

the upsetter (created by Thomas Tejian from Trina’s Starlight Lounge)

y 1 ½ oz Bacardi Select 1 oz Drambuie ½ oz Velvet Falernum ¾ oz orange juice 3 dashes of Angostura Bitters Shake serve on ice in a tiki glass, Top with AJ Stephen’s ginger beer. Garnish with an orange wedge and a brandied cherry.

~ 31 ~

DRAM BUIDHEACH (created by Thomas Tejian from Trina’s Starlight Lounge)

h 1 oz Drambuie ½ oz Carpano Antiqua 2 oz Bacardi Select ¼ oz St. Elizabeth Allspice Dram 2 dashes of Regan’s Orange Bitters Stir and serve down in a rocks glass. Garnish with an orange coin, zested.

~ 32 ~

broadford flip (created by Thomas Teitjan from Trina’s Starlight Lounge)

b ½ oz Drambuie 2 oz Johnny Walker Black Scotch ½ oz house apple cider syrup 1 whole egg Dry shake mixture 5 seconds, add ice and shake vigorously for another few minutes. Double strain into wine glass. Top with 4 - 5 dashes of Angostura Bitters.

~ 33 ~

Summer In December (created by Joy Richard from Franklin Cafe, South End)

l 1 ½ oz Grey Goose Vodka ¾ oz Drambuie ½ oz Velvet Felarnum ¼ oz Carpano Antiqua 2 oz pineapple juice ½ oz fresh lime juice 2 healthy dashes of Bittermens Tiki Bitters Shake well, serve in a collins glass on ice. Garnish with an orange wedge, brandied cherry and paper umbrella.

~ 34 ~

THE LAST LETTER (created by Evan Harrison from Brick and Mortar)

;’ 1 ½ oz Cazadores Reposado Tequila ¾ oz Drambuie ½ oz Averna 2 dashes of Bittermens Xocolatl Mole Bitters Stir ’till silky cold, serve down in a rocks glass. Garnish with lemon coin, zested.

~ 35 ~

TARTAN RUM PUNCH (created by Brendan Mercure from No. 9 Park)

X 1 oz Bacardi Gold 1 oz Bacardi Superior 1 oz Drambuie ¾ oz orange juice ¼ oz house hibiscus syrup 1 oz fresh lemon juice & 1 oz fresh lime juice

/ oz house “Turbinado” syrup

1 - 2 dashes Angostura Bitters Shake vigorously, serve in a wine glass on ice. Garish with an orange twist and a brandied cherry. ~ 36 ~

The Kitchen Sink #9 (created by Tyler Wang from No. 9 Park)

? 1 ½ oz Drambuie 1 oz Bacardi 8 Year ½ oz Bacardi Select ½ oz Aperol ¾ oz fresh pink grapefruit juice ¾ oz fresh lime juice ¼ oz house cinnamon simple syrup barspoon of Taza Chocolate Tincher Shake, serve in a collins glass on crushed ice. Spray with Laphroig. Garnish with a mint sprig, orange wedge, and brandied cherry.

~ 37 ~

The Highlander (created by Ray Guerin from Church)

f 1 ½ oz Drambuie ½ oz house honey lavender syrup ¼ oz Haus Alpenz Nux Alpina Walnut Liqueur 1 dash Fee Brother’s Whiskey Barrel Bitters Stir and serve down in a rocks glass.

~ 38 ~

Trainspotting (created by Will Yerxa from Friendly Toast)

x 2 ½ oz Drambuie ½ oz Martini & Rossi Sweet Vermouth 4 dashes of Fee Brother’s Aztec Chocolate Bitters 2 oz pear puree ¼ oz fresh lemon juice fill with apple cider Shake vigorously and serve on the rocks. Garnish with a lemon wedge and fresh blueberries.

~ 39 ~

the whole nine yards (created by Pete Boyd from Church)

< 1 ¾ oz Oxley Gin 1 oz Drambuie ½ oz Velvet Felarnum ¼ oz fresh lemon juice Shake, serve up in a martini glass. Garnish with a lemon twist.

~ 40 ~

The Spirit Lives On. Slàinte mhòr agad! ~ 41 ~

The Drambuie Companion raises the bar for exquisite imbibing. In 2011, a selection of Boston Tenderers of the Spirits created a slurry of fine drinks with the elixer of Drambuie at the core of every recipe. The cocktails within this book are the best, the brightest, and most worthwhile companions for any nightime quest; either in the company of friends or deep within your thoughts.

Please Drink Responsibly

a [product] book