On Tuesday night we experienced a night of the Extraordinary. Drambuie has taken over the newly refurbished bar at the Pullman Hyde Park, Ground Floor, 26-36 College St. The take over ends on 3 March so if you want a bit of the extraordinary you need to be quick.
Drambuie has put in that extra effect with the décor; a Salvador Dali inspired theme where guests can join in the fun and use them to make interesting and bizarre photographs, of course the more you drink the more bizarre they will become!
We had a tasting trio of Drambuie products and each one was matched with a canapé to enhance the flavours. You can try the same for $8 each.
1. Drambuie, a unique blend of aged scotch whisky, spices and heather honey.
Served with Pan fried duck gyoza, soy and ginger fusion dressing.
2. Drambuie 15, made exclusively with fifteen year old speyside malt whisky.
Served with a Petite Kangaroo burger, provolone cheese, beetroot and sumac relish.
3. The Royal Legacy of 1745, a limited edition Drambuie with only 2,250 bottles created worldwide. Served with a Coffin Bay Pacific Oyster with finger lime pearls.
We smelt, before we drank, just like wine. You could easily tell the difference between them. The Drambuie is sweet, smooth and reminded me of heather. Drambuie 15 was a little richer, with the slight burn of the whisky. The Royal Legacy was the strongest of the three. I am now a Drambuie convert and will put a bottle on my shopping list this week.
The bar will also be serving up a limited edition gelato, the Rusty Licker, created exclusively by Gelato Messina, showcasing ginger, caramel and Drambuie soaked savoiardi biscuits as hero flavours. This was very yummy, anybody who likes ice-cream will like this.
We also tried the cocktails, which went down a little too easily!Cocktail connoisseurs can get their fix with creations such as the Rusty Mojito, Bitter and Twisted Nail, Rusty Nail and the Drambuie and Espresso Martini ($18 each).
A bit of background!
Drambuie is an extraordinary blend of the finest aged Scotch whisky, spices, heather honey and herbs. The recipe was created more than 260 years ago exclusively for Prince Charles Edward Stuart of Scotland.
Drambuie has always been produced in Scotland, the home of Scotch whisky. It was first produced at The Broadford Hotel on the Isle of Skye and in 1909 production was taken to Edinburgh. Chosen by the cellars of Buckingham Palace, the House of Lords and sent to the British Army during two World Wars, Drambuie quickly gained popularity.
In 1950s America, Drambuie became synonymous with the classic cocktail favoured by the Rat Pack - The Rusty Nail™. Today Drambuie is enjoyed neat, over ice and as a long refreshing drink mixed with soda or ginger beer. The new Drambuie 15 Year Old is a whisky connoisseur’s expression of Drambuie, best sipped and savoured neat or over ice.
For more information visit www.drambuie.com or facebook.com/DrambuieAustralia
The evening took me back to my roots of Scotland we just needed the piper!
