The Rusty Nail is a two-ingredient cocktail that combines two Scottish liquors, whisky and a liqueur in an after dinner sipper.
Rusty Nail – Photo © Cocktails & Bars
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Much like the Godfather cocktail, the Rusty Nail is a two-ingredient cocktail that is easy to mix. The post-Prohibition era cocktail of the 1930s marries Scotch whisky with Drambuie, a Scotch-based liqueur flavoured with honey, herbs and spices.
Again, its origins are dubious. Some attribute the name to the yellow hue, others claim the whisky cocktail was originally stirred with a rusty nail.
The specs vary across publications. In the 1930 edition of The Savoy Cocktail Book, Drambuie is floated on top:
3/4 oz. Scotch whisky
1/4 oz. DrambuieServe in old-fashioned glass with ice cubes. Float Drambuie on top.
Mr Boston Official Bartender’s Guide calls for a different ratio while maintaining the liqueur float:
1 1/2 oz. blended Scotch whisky
1/2 oz. Drambuie
Pour Scotch into ice-filled old-fashioned glass. Float Drambuie on top.
The Ultimate Bar Book by Mittie Hellmich states that the cocktail was “fantastically popular with the 1960s swinging set” and has consequently stood the test of time.
1 1/2 ounces Scotch
1 ounce Drambuie
Lemon twist
Pour the liquid ingredients into an ice-filled highball glass. Stir well. Twist the lemon peel over the drink, and drop it in.
More recently, Death & Co: Modern Classic Cocktails by David Kaplan, Nick Fauchald and Alex Day adds aromatic bitters to the stirred cocktail:
2 ounces Springbank 10-year Scotch
3/4 ounce Drambuie
1 dash Bitter Truth aromatic bitters
Garnish: 1 lemon twistStir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the lemon twist.
Whatever the books state, the ratio of the Rusty Nail cocktail is best tweaked to one’s preference.
Rusty Nail Recipe
Ingredients
- 45ml Scotch whisky
- 15ml Drambuie
Glassware: old fashioned
Garnish: lemon twist
Method
Add the Scotch whisky and Drambuie into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over one large ice cube. Express the lemon peel over the drink, and drop it in.
