Down the Hatch: Sommelier Heather Green Loves Her Some Drambuie
After becoming pleasantly full at the restaurant Park recently, I found myself searching for the perfect after-dinner beverage. Perusing Park’s dessert menu, I noticed Drambuie offered as a digestif. Drambuie’s name is rooted in the Gaelic phrase an dram buidheach, which translates to “the drink that satisfies.”
A blend of Scotch whiskeys flavored with heather honey and Scottish herbs, it proved to be the perfect choice. Served neat, the rich honey flavor and texture offered a not-too-sweet close to a great meal and a pleasant alcoholic kick. If you mix Drambuie with Scotch then serve it on the rocks, it becomes the classic Rusty Nail, which was fantastically popular with the 1960’s swinging set.
Sipping it on the patio at Park, I enjoyed it neat, teamed with a cup of coffee and chef Mark Cassel’s warm, fresh cinnamon-sugar doughnuts. Mmmm. What a smooth, cuddly finish to a relaxing evening.
Besides, Drambuie is made with heather honey! How could a girl named Heather possibly resist?
Green is certified by the Court of Master Sommeliers as a Sommelier. She is a member of the wine and spirits team at Pappas Bros. Steakhouse in Dallas and writes about wine and spirits for EscapeHatchDallas.com.