Whiskey
Rusty Nail
A single measure of Scotch blended with honey‑spiced Drambuie yields a drink that feels both warm and smooth. The ratio of 2 oz whiskey to three‑quarters of an ounce liqueur keeps the spirit forward while adding a subtle layer of herbal sweetness. Serve it over a large ice cube in a rocks glass and finish with a twist of lemon peel for a bright aromatic edge. It’s ready in seconds and perfect for a quiet evening.
Ingredients
- Whiskey (Scotch Blended) 2 oz
- Drambuie 0.75 oz
- Glass:
- Rocks
- Garnish:
- Lemon Peel
Instructions
- 1
Build over ice
- 2
Stir gently
History
The Rusty Nail emerged in the 1960s, credited to American bartender Duane Florac who paired Scotch with Drambuie at the 21 Club in New York. It quickly became a staple in cocktail bars and was later popularized by the Rat Pack era.
Tasting Notes
The drink presents a smooth, honey‑laden sweetness tempered by the smoky peat of blended Scotch. The finish is mildly oily with a lingering citrus aroma from the lemon peel.
Enjoy it as an after‑dinner sipper on a cool night.
Save this recipe, track your pantry, and get AI-powered suggestions.
Open Web App →
