For some bartenders, one of their favorite parts of creating a new cocktail is putting together seemingly disparate, at-odds flavors and finding harmony out of their combination.
Sand and Smoke is one of those drinks. Made with Drambuie — a sweet liqueur made from Scotch whisky, honey, herbs and spices — it also features pineapple juice, basil, Chameleon cold-brew coffee and mezcal. The mezcal, Mexico’s smoky spirit, might seem a little out of place in this sweet concoction, but it actually balances out the other flavors.
And the Drambuie and Chameleon Mexican Chocolate are also nicely complementary, “ideal for summer whether enjoyed for brunch, as a happy hour pick-me-up or an after-dinner drink,” Vance Henderson, Drambuie’s brand ambassador and the cocktail creator, noted in a release.
Drambuie is an old liqueur hailing from the 1870s and possibly even before (depending on which legend you believe). Its sweet taste makes it a natural accompaniment to many an ingredient — even mezcal.
Sand and Smoke
1 oz. Drambuie
1 oz. pineapple juice
3 fresh basil leaves
2 oz. Chameleon Mexican Coffee
1/2 oz. Montelobos Mezcal
Combine ingredients with ice in a shaker and shake well. Double-strain. Serve over fresh ice with a splash of club soda and a garnish of fresh basil.
— Drambuie brand ambassador Vance Henderson
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