Hair of the Dog is Cookthink’s Monday morning cocktail column by Rob Chirico, the author of the Field Guide to Cocktails. Read more about Rob here.
The Rusty Nail is a simple mix of Scotch and Drambuie, a liqueur whose name is derived from a Gaelic word for “the drink that pleases.†Distilled from Scotch whiskey, Drambuie was first produced on the Isle of Skye in the Inner Hebrides. The venerable recipe was supposedly handed down by the 18th-century pretender to the British throne, Bonnie Prince Charlie.
And yet, the drink is an American invention that became fashionable in the 1950s with people who wanted Scotch — but without the bite — since the honeyed characteristic of Drambuie imparts a mellow tone.
So what’s with the tetanus-evoking name?
Legend has it that the Rusty Nail was named by Scottish bartenders who repaid the incivility of loud American customers by stirring this drink with a rusty nail.
To appreciate the glowing amber color of a Rusty Nail fully, serve it in a fine cut-crystal old-fashioned glass with the clearest ice made from bottled water. This drink is not served with a garnish.
Food Affinities: The Rusty nail is a robust drink that demands substantial foodstuffs. Mussels in a garlicky, parslied sauce and strong cheeses like Stilton are up to the task.
Recipe: Rusty Nail (Hair of the Dog)
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This is my favorite all time drink and I must thank you for reminding me. Now I must have one, or some, very soon. Lovely Stilton and walnut bread to nibble while sipping (or swilling) will make a perfect dinner.
I love it! You never hear about a rusty nail. This was a rude introduction into our family by my father (who would always make them after dinner, wine and such) for many a (luckily) soon to be in-laws.