Rusty Nail Recipe
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The Rusty Nail is a basic blend of Scotch and the Scottish liqueur Drambuie. An amazingly simple drink, the Rusty Nail rounds out the classic triumvirate with the Manhattan and the Rob Roy. Judging from the number of drinks made with Scotch, this spirit never ceases to inspire elaborate and dizzying recipes, but the Rusty Nail is evidence that less is truly more. Drambuie is a Gaelic word for “the drink that pleases,” and the liqueur is distilled from Scotch whisky. It was first produced on the Isle of Skye in the Inner Hebrides, supposedly from a recipe handed down by the 18th-century pretender to the British throne Bonnie Prince Charlie. And nothing could be less Scottish, save the recipe.
The Rusty Nail is a strictly American invention that became fashionable in the 1950s with people who wanted their Scotch without the bite of a Rob Roy. The name seems to indicate a fierceness, but the honeyed characteristic of Drambuie imparts a mellow tone. It is said that the Rusty Nail was named by one of several Scottish bartenders who repaid the incivility of loud American customers by stirring this drink with a rusty nail. One look at this ruddy amber cocktail would indicate the actual, albeit mundane, source of its name.
The essence of a Rusty Nail is its reddish glow. To appreciate it fully, serve it in fine cut crystal with the clearest ice made from bottled water. The Rusty Nail is not served with a garnish.
- 2 ounces Scotch
- 1 ounce Drambuie
- Pour the Scotch and Drambuie over ice in a heavy old-fashioned glass, and stir.
Variation:
Aberfoyle: Substitute vodka for the Scotch.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
I haven't had one of these since the 80's!
I have always made it 3:1, instead of 2:1... This might help with the sweetness.
Soilchem, people do prefer different levels of sweetness in their drinks; just take 1/4 ounce of Drambuie out each time you make one until you find the sweetness level that pleases your palate.
tried this one last night looking for derivations on whiskey mixes. interesting mix. the play on scotch peat and the drambuie certainly complements eachother. overall the drink was a bit too sweet. if i try this again im going to try it with an irish wiskey or a rye to see what happens with the absence of peat. since its not winter quite yet i will definitely take lichens advice above and give...+READ
tried this one last night looking for derivations on whiskey mixes. interesting mix. the play on scotch peat and the drambuie certainly complements eachother. overall the drink was a bit too sweet. if i try this again im going to try it with an irish wiskey or a rye to see what happens with the absence of peat. since its not winter quite yet i will definitely take lichens advice above and give this one another try in the dead of our portland winters. i could also see this being good up at the ski slopes or a lodge.-COLLAPSE
I always made it with equal parts. It's been years since I had one, but they were oh so wonderful.
This is my absolute go-to winter cocktail; the main downside is the semi-blank stares I get from more than a few waiters/bartenders (not to mention whoever I'm drinking with...)