:: drambuie's totc send off party ::

The Sunday before Tales of the Cocktail, Drambuie hosted a send off party at the Franklin Southie. Besides a punch crafted by Franklin/Citizen's Joy Richard and Chad Arnholt, there were three bartenders from across town presenting Drambuie libations. The first one I tried was from Eastern Standard and Island Creek Oyster Bar's Bobby McCoy called the Skyeball.
The Skyeball was a delightful Highball with a mint and malt aroma. The carbonated sip offered up lemon and honey notes, and the swallow showcased the mint and the gin.

The Skyeball
• 3/4 oz Bombay Dry Gin
• 1 1/2 oz Drambuie
• 3/4 oz Lemon Juice
• 5-6 leaf Mint
• 1 dash Angostura Bitters
Shake with ice and pour into a Highball glass. Top with soda water, garnish with mint, and add a straw.

The next one I tried was the Braveheart from Hawthorne's blender master Scott Marshall.
The Braveheart presented a spicy nutmeg aroma that led into a lime and honey sip. Next, the rum and Scotch notes combined with the orgeat's nuttiness and the Angostura's spice on the swallow.

The Braveheart
• 1 1/2 oz Bacardi 8 Rum
• 3/4 oz Drambuie
• 3/4 oz Lime Juice
• 1/2 oz Orgeat
• 2 dash Angostura Bitters
Blend with a scoop of ice for 10 seconds. Pour into a Collins glass and add a straw. Garnish with freshly grated nutmeg and a cocktail fan.

The final drink was from Brother Cleve who cracked out the acid phosphate and citrus juice for his Speyside Sour.
The Speyside Sour offered up citrus notes along with the Drambuie's Scotch aroma. A tart citrus sip was chased by a dry rum, whisky, and spice swallow. It seemed like the citrus' tartness was more on the sip with the acid phosphate's crispness more on the swallow.

Speyside Sour
• 1 1/2 oz Bacardi Select
• 1 oz Drambuie
• 1/2 oz Lemon Juice
• 1/2 oz Orange Juice
• 2 dash Acid Phosphate
• 2 dash Bittermens Tiki Bitters
Shake with ice and strain into a rocks glass filled with crushed ice. Add a straw.