As cooler weather finally settles in, and we look to get warmed up, as opposed to cooled down at cocktail hour, I generally move from white to brown, pale to rich/dark. Here’s a beauty on the rich/dark side.
A classic from the 1960s, the Rusty Nail has an interesting pedigree that includes being a favorite of Frank Sinatra and the Rat Pack. It’s most often mentioned as an after-dinner drink, but I disagree. Potent, rich, and if you make it my way, not too sweet, this libation will warm you up in no time, while simultaneously filing off the rough edges of your day. Why wait until after dinner? Though it’s not bad as a post-prandial sip either.
Made with scotch whiskey – rarely used as a cocktail base – and Drambuie, a liqueur made from scotch. Just two ingredients – about as simple as it gets – and fully adjustable to your taste. Recipes in books and online range from equal parts of each, to 4 parts scotch/1 part Drambuie. I like it on the dry side, but you cannot make a bad one!
Best to use a good, blended scotch like Johnnie Walker or Dewars, and save your 15-year-old single malt for sipping neat.
Try it, adjust the sweetness to taste, and savor.
Rusty Nail
3 or 4 parts scotch
1 part Drambuie
Stir well with ice and strain into a rocks glass over one big cube. Garnish with an orange or lemon peel if you want to bother.