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COMPETITIONS Drambuie Nails Austin I THE FAMED SCOTTISH LIQUEUR WINDS UP ITS SEARCH FOR GREAT COCKTAILS IN TEXAS by Anthony Head / photo by Kirk Weddle n November, after visiting eight other American cities, representatives from Drambuie and U.S. import company Bacardi USA arrived in Austin, Texas. This was their final stop on a multi-month road trip in search of great cocktail recipes to add to this Scottish liqueur’s impressive roster. The “Nail or Fail” cocktail competition was named to honor Drambuie’s most famous drink, the Rusty Nail, and it challenged bar chefs, mixologists and bartenders to create recipes that match the enjoyment and longevity of the timeless Drambuie and Scotch. Ten Texas bar profes- sionals, dozens of cocktail enthusiasts and three local judges (including yours truly) converged on Cedar Street Courtyard in Austin to taste through ten original recipes. Drambuie’s distinct flavor profile of Scotch, honey, herbs and spices was obviously the starting point for each drink; after that, just about any ingredient was up for consid- eration. Among the flavorful components making appear- ances during the competition were cilantro, coffee, raw egg, mezcal, star anise, chocolate mole, bourbon, absinthe and muddled cherries. Author Anthony Head (left) hangs with Drambuie’s Austin, TX, “Nail or Fail” competition winner, Myles Worrell and his Silk Nail cocktail. SILK NAIL by Myles Worrell , Austin, Texas ■ ■ ■ ■ 1 oz. Drambuie ½ oz. banana liqueur ¼ oz. Frangelico 2½ oz. half and half ■ Prepare Martini glass by dipping the rim in honey, cinnamon Graham crackers, and finely chopped coconut; drizzle chocolate-raspberry sauce inside of the glass. Combine all liquids in a cocktail shaker; shake and strain into prepared Martini glass. Shave unsweetened bakers chocolate over the top of the drink. Garnish with a fresh raspberry and serve. Criteria for judging included flavor and presentation; the drinks arrived in Martini glasses, rocks glasses and highballs. Some tasted decadent, while others were slim and spry; a couple of selections tasted perfect for winter evenings, and many others would be refreshing on summer afternoons. In the end, what kept going through my mind was Drambuie’s Gaelic motto, an dram buidheach (“the drink that satisfies”), which is why I chose (as did the other judges) the Silk Nail as the night’s winner. Presented in a tall, elaborately decorated Martini glass, the Silk Nail tasted truly satisfying—and it was as much a dessert as it was a dessert cocktail. Its creator, Myles Worrell, told me he’d come to the competition the previous year and had a great experience. “When this year’s contest was announced,” he said, “I knew exactly what I wanted to do. It came to me quickly and I altered the recipe very little from the time I conceived it to the final execution.” As head bartender at Austin’s Midnight Rodeo, Worrell acknowledged the Silk Nail has a complex look and taste, but insisted it just requires a little bit of extra prep time. “Anyone can make it,” he said, adding that the drink’s overall enjoyment could be increased with a shot of espresso on the side. The recipes from Worrell and the other winners from across the country will now compete to earn Drambuie’s overall “Best Cocktail” title. For results and more photos, go to us.drambuie.com. 40 / the tasting panel / january–february 201 1