Drambuie Liqueur, also known as "Prince Charles Edwards Liqueur" is 40%abv / 80 proof and was first made on the Isle of Skye . Now it is made In Edinburgh, Scotland and in other areas. In the mid to strong range in liqueurs, with a medium body, this is a beautiful, rich, golden colored liqueur that both satisfies upon first glance, and draws you in for a taste. Because it has a nice alcohol level the aroma starts out a bit warm, with the smooth smell of Highlands Scotch that is buoyed up with touches of honey, nutmeg, and a complex and intriguing blend of other spices, possibly including mint, followed up with the barest hint of tangy citrus deep in your nose. Even as a child I have always enjoyed the flavors of honey and nutmeg, as well as the mild but penetrating aroma of saffron.

As I got older I fell in love with fine single malt Scotch whisky. I think this must be why I count Drambuie as my favorite liqueur. The taste of mellow and sweet whisky is first noticed on your tongue, and then you find the sweetness rounding out to a floral honey, which is complexly rounded out with a hint of nutmeg, saffron, and a slew of other aromatic, but subdued spices. The overall sensation is of warm, spicy, liquid gold that first shimmers on the tongue, then evolves to a brown velvet nectar that seeps down your throat and into your whole head, filling it with soft warmth.

The Drambuie story goes like this:

The rebel prince Charles Edward Stuart went to 1745 to round up troops. He had asked a royal apothecary to create a special elixir for him and he was fond of sipping this cordial to keep his hopes and strength up. This mysterious brew was made of good Scotch whisky of the highest quality, Scottish heather honey, and a combination of the most expensive, rare, and delicious herbs and spices; renowned for their recuperative and medicinal powers. Saffron and nutmeg are rumored to be among the secret blend.

After the fateful and terrible battle of Culloden Moor, Bonnie Prince Charlie escaped with the help of John Mackinnon. As a gift for his support the Prince gave Mackinnon the secret recipe to his famed elixir. The recipe has been kept in the Mackinnon family ever since, passed down from generation to generation, still kept secret to this day. On every bottle it says, "Remember the gift of the Prince."

The name Drambuie is derived from Am Dram Buideach, meaning the drink that satisfies, and that it does indeed. I enjoy it most, warm and straight in a snifter, but would never turn it down served over crushed ice in a tumbler. It can be used to great effect in a cocktail, the most famous being the Rusty Nail, which is made of 1 ½ ounces of good Scotch whisky and ½ ounce of Drambuie, served with a twist of lemon. Here are some other traditional Scottish cocktail recipes which use Drambuie. Any time the bottle of Drambuie comes out it's time for a celebration, even if you're all by yourself.

Drambuie now makes a Drambuie Cream liqueur, and there is the exclusive Drambuie Black Ribbon made from aged 15 year old Scotch whisky, which I hope to get my eager and sweaty hands on one day.