The drink that satisfies
December 10, 2015 7:29 AM   Subscribe

Pretty simple question. If I like Drambuie, what other kinds of liqueur/fortified wine/etc will I enjoy?

I know that many people find Drambuie gross; fair enough. I really like that it's sweet, but in a way that is not syrupy or weird to me.
posted by selfnoise to Food & Drink (31 answers total) 9 users marked this as a favorite
 
B&B, but add a little more brandy than Benedictine. Hits at the same spot as me as Drambuie.
posted by Cocodrillo at 7:37 AM on December 10, 2015 [3 favorites]


You might try other flavored whiskeys - Southern Comfort comes immediately to mind. I think Jim Beam makes a honey-flavored bourbon as well.
posted by backseatpilot at 7:41 AM on December 10, 2015


Benedictine. There's a scotch liqueur, Atholl Brose, which is similar and I've had no trouble finding in the US. Bruadar liqueur is another tasty whiskey liqueur but I've never seen it in the US.

Southern Comfort is the most ubiquitous whiskey liqueur in the US. I like it but it's more candylike than Drambuie in my opinion.
posted by crush-onastick at 7:43 AM on December 10, 2015 [1 favorite]


Oh and there's a really good spiced Canadian whisky made by Revel Stoke. They also make two really terrible flavored whiskys (pecan and cinnamon) which are like cough syrup and rubbing alcohol. But the original Revel Stoke spiced Canadian whisky is a little sweet with nutmeg and cardamom. My whiskey guy does not sell it any more and it's killing me.
posted by crush-onastick at 7:47 AM on December 10, 2015


I love Drambuie and I also love Grand Marnier, ymmv.
posted by soren_lorensen at 7:48 AM on December 10, 2015


Lochan Ora? (Chivas/honey/herbs)

Maybe Saint Germain?
posted by Wretch729 at 7:49 AM on December 10, 2015 [1 favorite]


I also like Drambuie. Try Glayva!

From wikipedia "Glayva is made from a blend of aged Scotch whiskies, a selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey. It has a deep golden colour and a distinctive flavour."

I also like amaretto, (I am fine with cheap Disaronno, although I know there are nicer top shelf brands as well) on ice.
posted by like_neon at 7:51 AM on December 10, 2015


Cabin Fever is a NH based maple whiskey.
posted by brujita at 8:02 AM on December 10, 2015


So many to choose from:

Chartreuse, Absinthe, Ouzo, Pastis, Sambuca, Fernet-Branca, if you like herbal liqueurs (in addition to the ones already mentioned, like Benedictine). Or probably any of these. Or even Jägermeister is in that set (one of those people either love or hate).

Some other generally yummy sweet ones that aren't herbal: Licor 43, Frangelico.

Flowery: Creme violette or Saint Germain

These are a little bitter and perhaps not to your liking: Pimms, Grand Marnier, Cointreau, Triple Sec.
posted by tempestuoso at 8:40 AM on December 10, 2015 [1 favorite]


Thanks for the great recommendations from everyone so far!

One thing I really wish I had put in the OP (although I don't know that it impacts any of the above posts): I'm really looking for something I can drink by itself rather than as a mixer.
posted by selfnoise at 8:43 AM on December 10, 2015


Glayyva, Atholl Brose, Benedictine, Bruadar, Southern Comfort, any of the flavored whiskies or whiskey liqueurs are often served to sip on their own or mixed 2:1 with a scotch (like a rusty nail) or brandy (like the B&B of the first comment)

Same with most of the herbals, although they are served usually in a much smaller portion. I don't personally care for the more sweet liqueurs on their own (amaretto, Frangelico) but lots of people drink them that way.
posted by crush-onastick at 8:53 AM on December 10, 2015


A bit off the whisky track, but do you like port or sweet vermouth? There are so many of each to choose from, and many of them balance sweetness against alcohol in a way that's similar to Drambuie. I used to buy sweet vermouth just to have around for one of my favorite cocktails, but more often than not these days I enjoy a class of vermouth on its own (especially before dinner). Sweet vermouth is relatively inexpensive, too and tasting a lot of them to find the one you like best is fun.
posted by late afternoon dreaming hotel at 8:54 AM on December 10, 2015


Frangelico and amaretto should work.

Another vote for sweet vermouth. Over ice is very refreshing on a hot day.

How do you feel about a little bit of mixing? Making an old fashioned can take the edge off of liquors that don't quite hit that sweetness level on their own. For example, rum old fashioned: dark rum, simple syrup, and chocolate bitters over ice.

It's been a while, but I remember Damiana (comes in a bottle modeled after a fertility goddess)being light and sweet. If you drink at places that have a lot of tequilas, they may have it around for you to taste.
posted by ghost phoneme at 9:31 AM on December 10, 2015


B&B liqueur, which stands for Benedictine and brandy. You don't mix it yourself (though you could), it comes that way.
posted by wryly at 9:32 AM on December 10, 2015


Lillet
posted by mkultra at 9:34 AM on December 10, 2015 [1 favorite]


If you like the herbal tones, you might try Unicum Zwack, Hungary's "national liqueur." It's a form of bitters and I adore the stuff.
posted by DirtyOldTown at 10:15 AM on December 10, 2015


I enjoy Drambuie as my "dessert," particularly when dining out with friends/family and they are ordering molten lava cake/graham cracker creme brulee/whatever the hell they like to come up for inventive desserts these days.

Sadly, I've never come across any thing that quite satisfies or tastes like Drambuie.
posted by kuanes at 10:23 AM on December 10, 2015


I think you might like Italian Amari. Amaro Montenegro is a good one to start with. It's herbal, a touch bitter, rather sweet but not syrupy. I love it on the rocks.
posted by burntflowers at 10:30 AM on December 10, 2015 [3 favorites]


Can't believe no one has mentioned Akvavit! Delicious, anise liquor from Norway.
posted by Lutoslawski at 10:33 AM on December 10, 2015


I also came in to suggest Glayva.

If you have any affection for maple, Sortilège is quite tasty. (The company that makes it also makes a cloudberry liqueur which is delicious, but it's hard to find.)

(I didn't know there was a pre-bottled atholl brose. You can make it at home.)
posted by kmennie at 11:07 AM on December 10, 2015


Madeira. Always Madeira.
posted by popcassady at 12:29 PM on December 10, 2015


The bottled Atholl Brose has no cream, making it more like Drambuie than Bailey's.
posted by crush-onastick at 12:38 PM on December 10, 2015


Bénédictine (or the bottled B&B), port, or Oloroso sherry would be a place to start. I personally solve this problem by having a half dozen or more amari on my home bar at any time. I'd suggest you try Averna first, maybe, or Bigallet China-China Amer if you can find it, and then move on from there. The China-China Amer is kind of expensive, but that stuff is delicious. In the same vein as those two (that is, more syrupy, less herbal) you'd find Ramazzotti and Vecchio Amaro del Capo. If you want something more herbal and distinct, try Becherovka, Unicum/Zwack (labeling varies by market), Gran Classico, or Cynar. I wouldn't recommend going all the way to Fernet unless you hang out with hospitality industry workers, and if you did you probably wouldn't have to ask here.
posted by fedward at 1:34 PM on December 10, 2015


Tuaca is Italian Brandy with added vanilla and citrus. It is sweet and has notes of butterscotch to it. It can be very nice to sip on ice.
posted by mmascolino at 1:55 PM on December 10, 2015 [1 favorite]


Sortilège , a rye and maple syrup liqueur from Quebec. It's very similar to the honey-enhanced Drambuie.
posted by bonehead at 2:06 PM on December 10, 2015 [2 favorites]


Irish Mist
posted by zadcat at 2:55 PM on December 10, 2015


Yukon Jack, Soutthern Comfort like. I second White Lillet with ripe lemon slice, cold on ice.
posted by Oyéah at 6:09 PM on December 10, 2015


Cointreau. Definitely Cointreau.
posted by Thorzdad at 7:06 PM on December 10, 2015


I have a definite but unintentional French bias:

St. Germain (elderflower liqueur). I was a skeptic before I tried it. Now I always keep it around. The good news it that you can try it out low-risk because they produce a miniature version. I like it in a martini, or a vodka tonic.

Chartreuse is made by monks, and confounds with its whole 130 herbs, plants and flowers. It's also quite expensive, so I usually hide the bottle from myself and try to forget it's around. That surprise moment when I remember I have a bottle of Chartreuse and get to pour a small glass---such a pleasure.

Do listen to everyone who is telling you about Benedictine and B&B. They are right.
posted by nightrecordings at 7:30 PM on December 10, 2015


I'm just here to nth prior suggestions:
1. Grand Marnier.
2. Ruby port (if you dine out, order it for dessert until you find one you like).
3. Maybe St. Germain. This stuff is amazing. Smells like perfume. Tastes like candy. It's such a trip. However, you don't want mixers and I've never tried drinking this by itself. I always mix it with gin. So I'm not sure if it will meet your needs. Maybe ask a bartender at your favorite bar for some on the rocks and see what you think.
posted by great_radio at 10:56 PM on December 10, 2015


Thanks once again for the suggestions, they're all excellent!

So here's what happened:

1. I made some homemade Atholl Brose which was an interesting experiment and I liked the oatey taste of it. Not a spectacular success.

2. A friend gave me a bottle of premixed Godfather (Whisky and Amaretto) for Christmas. I quite liked it! After polishing that off, I experimented with mixing the cocktail myself and found that I liked the taste of Disaronno and Whisky better than the premixed stuff. I'll have to get back to this later and try other amarettos.

3. Then I was rereading this thread the other day and googling suggestions, and I realized that Amaro is typically made with chinotto oranges. I used to love chinotto soda! So I bought some Amaro and it's FABULOUS. I'll definitely be drinking more of this in the future.

Many other suggestions here intrigued me and are on my list as well.
posted by selfnoise at 6:35 PM on February 19, 2016


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