Drambuie showed off their new bottle and a variety of cocktail in NYC

Earlier this month, the Drambuie folks put together a dinner at Freeman’s so local media and bartenders could get a look at their newly revamped bottle. Its now more well and pouring friendly, which they hope will lead to increased use in cocktails. While of course we sipped on the classic Rusty Nail, global brand ambassador Jamie Stephenson created some other tasty recipes to complement our dinner and showcase the spirits versatility. Here’s the recipes (sorry about those pesky milliliters those across the pond like to use)
Arrival Drink
Drambuie Revelation
20ml Drambuie
15ml Pressed Apple Juice
10ml Lemon Juice
Top with sparkling wine/Champagne
Shake the first three ingredients and strain into a chilled Champagne flute. Top with sparkling wine/Champagne and stir gently. Garnish with a slice of apple

Aperitif
Renaissance
30ml Drambuie
20ml Golden Jamaican Rum
15ml Vya Californian Dry Vermouth
10ml Orgeat (almond) Syrup
2 Dashes Angostura Aromatic Bitters
2 Dashes Angostura Orange Bitters
In a mixing glass, stir briskly with ice for 15 seconds and strain into a chilled Martini glass.
Garnish with a twist of lemon

Palate Cleanser
Summer Fruit Fizz
30ml Drambuie
15ml Apricot Liqueur
5ml Green Melon Liqueur
15ml Lemon Juice
15ml Lime Juice
Dash egg white
10ml Sugar (gomme) syrup
Splash 7-up
Shake all ingredients EXCEPT 7-up very well and strain into a tumbler WITHOUT ice. No Garnish. DO NOT serve with straws

Entree
Raising the Standard
40ml Drambuie
20ml Chivas Regal
15ml Ruby Port
10ml Maraschino Cherry Syrup
1 teaspoon Caramel Syrup
2 Dashes Angostura Bitters
In a mixing glass, stir well with lots of ice for 15 seconds and strain into an old-fashioned glass (tumbler) over cubed ice.
Garnish with a cherry and slice of orange

Post Prandial
Mackinnon Julep
40ml Drambuie
15ml Peach Liqueur
10 mint leaves
2 teaspoon vanilla syrup
2 dashes Angostura Bitters
In an old-fashioned glass press the mint leaves with the bitters and syrup, add the liquor and fill the glass with crushed ice.
Agitate briskly and serve with short straws. Garnish with a mint sprig.

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