Scottish Sombrero

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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About Will Herman (102 Posts)

I don't know what it takes to become a professional mixologist, but I'm going to night school at my own home bar to achieve that status. For now, I'm an amateur cocktail creator who enjoys learning about new drinks and rediscovering the classics.

Comments

  1. 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.

  2. Some genuinely fantastic posts on this site, appreciate it for
    contribution.

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