Drinks combining Scotch and Drambuie date to the 1930s, under a variety of names.
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I was pleased to find out that no alarm bells went off when I poured honey and spices into my Scotch—and the resulting concoction was delicious. This DIY Drambuie isn't a carbon copy of the original—and that's the point.
This DIY version of Drambuie isn't a carbon copy of the original—and that's the point. You can play around with flavors to create your ideal Scotch-and-honey masterpiece.
Armagnac plus the honey-sweetness of Drambuie and a splash of dry sherry makes for a boozy but balanced drink, "a great pre or post-dinner tipple," per Lane's recommendation.
This spiked spicy hot cocoa from Martim Smith-Mattsson of Vandaag can be served without alcohol for kids, too.
It's a sparkler, but on the dry side, crisp Veuve Ambal brut blanc de blanc with Drambuie (there's the Scotch tie-in), St. Germain (which McCarthy calls "liquid MSG"), and a twist of lemon. Leave the lemon pith side up and it'll bubble effusively for minutes on end.
The base for the drink is Drambuie, the Scottish herbal honey-and-whisky liqueur, but before you write it off as too sweet, look at the citrus and soda--that will tone down the sugar a few notches. Plus, there's a slider of rum to help level out flavor, and to bring the horsepower up to the necessary level.