Drambuie

Drambuie is a golden liqueur made from Scotch whisky, honey, herbs, and spices.

According to legend, after the Battle of Culloden in 1746, Prince Charles Edward Stuart fled to the Isle of Skye. There he was given shelter by Captain John MacKinnon of the MacKinnon clan. After staying with the captain, the prince rewarded him with a valuable drink recipe. This recipe, which had no known name at the time, was given by the MacKinnon clan to John Ross in the late 19th century. James Ross, his son and a local businessman, managed the Broadford Hotel in Broadford on Skye, and it was he who began experimenting with the recipe after John's death in 1879. This version of events is disputed by historians who believe it is a story created to increase drink sales.

In the 1880s, Ross developed and improved the recipe, changing the originally brandy base to Scotch whisky, originally for his friends, and then for regular customers. Ross named the blend an dram buidheach, which translates from Gaelic as: 'a drink that satisfies all requirements'. Over time, he began selling the liqueur, eventually reaching markets in France and the United States. As the drink became more famous, Ross registered it as a trademark in 1893.

Drambuie has a natural herb aroma and a soft honey taste. The liqueur is equally good without additives, but must be chilled, as well as in cocktails and long drinks.