Drambuie Drips, Drams and dilutions

So As a blended whisk(e)y Liqueur this sweet nectar of a libation has the capacity to offend many whiskey drinkers.  I however love it It is a mixture of honey herbs and whiskey all of which ring through its rich syrupy texture and give a wwarming mellow sensation.

The “Legend” come marketing storey is that  The recipe was given to Cpt John MacKinnon, of the MacKinnon clan on the Isle of Skye, by the then exiling Prince Charles Edward Stuart  after the battle of Culloden in 1746. This story is historically disputed but it is known that the MacKinnon Clan did have the recipe which they passed onto James Ross in the 19th Century. Ross an entrepreneur and Hotelier adapted the recipe and began selling it in the Broadford Hotel in the 1870’s where it is alleged a local coined the name “Drambuie” it began trading globally and was eventually registered as a trademark in 1893.

For me it is the perfect evening drink from  a night in, on the rocks preferably mixed with a nice single malt as a Rusty Nail. This helps cut through the sickliness and and the ice as it melts unlcoks the flavour, the best diagram I could find below shows that as alcohol dilutes it allows the “flavour” molecules  are realeased.


One thing I also love with drinking spirits especially such sweet ones is the marangoni effect you can see. This happens  as the lower surface tension of the alcohol causes it to creep up the sides of the glass, in wine this can be known as “tears” and is to do with the difference between surface tension between different components of a system. In drambuie the heavy thick honey based parts contrast greatly with the high alcohol content and you can sometimes see films dancing around the edge of your glass. it looks great and tastes even better.