Dave’s Lockjaw got me thinking about Drambuie and its potential to add sweet flavor to other base liquors, Tequila in particular. I played around with several combinations and a variety of bitters to offset the natural sweetness of the Tequila/Drambuie combo. I decided that an Amaro worked well – a bit heavy, but was a better contrast to the Drambuie than bitters or something light like Campari or Aperol.
- 2 oz Tequila (100% Anejo, Reposado in this case)
- 1/2 oz Drambuie
- 1/2 oz Amaro Montenegro
- Orange peel
Shake over ice and garnish with the orange peel making sure the zest from the orange goes into the glass as you carve the peel.
Drambuie has a very big, strong taste. If you’re not a fan, you won’t like any recipe that uses it. At 1/2 oz in this recipe, the flavor of the liqueur comes through even with it’s minority role. A Mezcal, in place of the Tequila might even work better here. It has a stronger taste.
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2Comments
June 7, 2013 at 10:29 pm
Good writeup, I’ll just echo the point about Drambuie. It is very hard to get the quantity right; most of the drinks I’ve made that use Drambuie, the first pass just tastes like weird Drambuie, not a mixture.
October 6, 2015 at 11:15 am
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