What I’m Drinking: The Rusty Nail
It’s one of my favorite weather times of year here in Seattle – early spring, late winter, whatever you want to call it, the hallmarks are a temperature that hovers in the mid-50s, and a sunshine that breaks through for days in a row (though don’t tell anyone, as we like to keep people thinking it’s raining all the time in Seattle). So, chilly and sunny. It’s a beautiful time. Especially on Sundays, when you don’t have much pressing, the whole weather-mosphere in the afternoon is amazing. And it’s ideal Rusty Nail weather. The somewhat misunderstood Rusty Nail gets shafted these days, but its combination of umph and a hint of honey-loveliness goes so well with these types of days. What makes it even better is using Syndicate 58/6 Scotch. A blend of 18 single malt whiskies and 4 single grain whiskies and aged 2 to 4 years in Oloroso sherry casks, this is one tasty Scotch. With citrus and other tropical fruits, ginger, and spice on the nose, and then marmalade, apple, fig, and caramel on the tongue. I supposed many would say it’s a Scotch to savor solo (and they wouldn’t be wrong), but if you’re up for it, mixing this top Scotch into a Rusty Nail will take you to another level, and make your early spring, late winter Sunday afternoon something really memorable. Trust me.
The Rusty Nail
Ice cubes
2 ounces Syndicate 58/6 Scotch
1 ounce Drambuie
1. Place ice cubes in an Old Fashioned glass until they reach the halfway point. Let the Scotch and then the Drambuie cascade into the glass.
2. Stir, but not tackily.
