One of the mysteries of the English language finally explained.
A sweet Scotch whiskey liqueur.
- ‘If you want to make store-bought mincemeat more special, tip the contents of a jar into a bowl and add some grated apple, orange or lemon zest, chopped almonds or hazelnuts - and, of course, a good slug of brandy, whisky or Drambuie.’
- ‘Many liqueurs, however, are made with a specific spirit, such as Scotch in Drambuie, Cognac in Grand Marrier or Irish Whiskey in Baileys.’
- ‘It really doesn't matter what: sherry, port, Grand Marnier, malt whisky, Bailey's, Drambuie - you must be able to prise at least one of them out of your grandmother's hands.’
- ‘A liqueur whisky such as Drambuie is excellent for a hot toddy - its natural sweetness delivers a more harmonious palate, and there's no need to add sugar.’
- ‘The ball will be a traditional Scottish affair with Scottish salmon, haggis, whisky, Drambuie and shortbread on the table.’
From Scottish Gaelic dram buidheach ‘satisfying drink’.
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