This drink comes from Ted Saucier’s 1951 Bottoms Up, and received third place in the 1948 International Cocktail Competition. It was invented by the head barman at London’s Maison Prunier, if that means anything to you. It’s a pretty simple cocktail that features a rather rare ingredient, Drambuie. If you’re not familiar with Drambuie, it’s a whisky-based liqueur – basically, it’s a blended Scotch sweetened with honey and flavored with a proprietary blend of herbs and spices. It tastes, as you would think, like a slightly sweet, slightly herbal Scotch. It’s actually quite good on its own, especially on a cold winter’s night, or when you’ve got a head cold (hell, what whiskey isn’t good when you’ve got a head cold?). But it rarely crops up in cocktail recipes.
The Recipe (I adjusted this slightly from the original, on the assumption I’m making a slightly bigger drink)
2 oz. gin
1 oz. curaçao
1.5 teaspoons Drambuie
2 dashes lemon juice (about 1/4 teaspoon)
Shake with ice and strain into a chilled cocktail glass.
I can see why it’s not for export – it’s not especially good. The 1948 International Cocktail Competition must have been pretty light in the competition department is this took third prize. It’s not a bad drink by any means, but there is too much curaçao and not enough lemon juice, and whatever the Drambuie might have brought to the table is covered up by the sweet citrus notes. This could probably be played around with and improved significantly, but as it is it’s fairly forgettable. Three livers.