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Drambuie celebrates its 100th Anniversary with a brand new look 12/08/2009

Drambuie celebrates the 100th anniversary of its first bottling in Edinburgh this year with a brand new look. Retaining the same appearance since it was first bottled in 1909, 2009 sees Drambuie introduce a radical new design.

No longer hiding the beautiful nectar coloured liquid behind dark brown glass, the new bottle is clear, taller and thinner, creating a graceful look for the 21st Century. It has a new interlocking “DD” Drambuie icon surrounded by four diamonds representing the values that so motivated Bonnie Prince Charlie – risk, rebellion, passion and mystery. The sword-slashes on the neck serve as another link to the origins of the brand in the famous Jacobite Uprising of 1745.

Crafted over 260 years ago for the Rebel Prince, and handed down over the generations, this unique spirit offers any discerning drinker a distinctive taste sensation. A secret recipe of herbs, spices and heather honey crafted with aged scotch whiskies, which has remained unchanged since 1745.

Drambuie’s unique, complex taste lends itself perfectly to a wide range of refreshing serves. Try it long with soda or ginger beer, topped off with fresh lime wedges, perfect for any occasion.  Alternatively, the Drambuie Libertine - a Scottish take on the Caipirinha - with muddled limes, crushed ice and a generous measure of Drambuie is the perfect twist on this classic. 

To celebrate in style add champagne, raspberries and lemon juice to create the ‘Drambuie New Dawn’; alternatively champagne, apple and lemon juice for the ‘Drambuie Revolution’. Additionally celebrate with the Drambuie 100th Anniversary Fruit Cake especially created by Scottish celebrity chef Nick Nairn (all recipes follow below).

Drambuie is imported, marketed and distributed by Farsons Beverage Imports Company Limited, a subsidiary company of The Farsons Group of Companies.

RECIPE DETAILS:

The Libertine
A 10 ounce, heavy based, straight sided rocks glass                   
3-4 muddled lime wedges
Crushed ice to the top
50ml shot of Drambuie
Gently stir, garnish with a lime wedge and enjoy

Drambuie New Dawn
20ml Drambuie
6 Raspberries
10ml Lemon Juice
Top Champagne
Raspberry
Shake ingredients except champagne
Double strain into a chilled Champagne flute
Garnish with a raspberry 

Drambuie Revelation
20ml Drambuie
5ml Lemon Juice
20ml Pressed Apple Juice
Top Champagne
Apple
Shake ingredients except champagne
Double strain into a chilled Champagne flute
Garnish with sliced apple

Drambuie 100th Anniversary Fruit Cake

Cake Ingredients
2 x 450g (1lb) pack ready to eat luxury mixed dried fruit
125g (4 ½ oz) ready to eat dried Mango (1 inch pieces)
250ml (8fl oz) Drambuie
1 orange, juice and zest 
½ tsp ground cinnamon
¼ whole nutmeg, finely grated
½ tsp ground mixed spice
50g (1 ¾ oz) walnut pieces
150g (5 ½ oz) soft light brown sugar
150g (5 ½ oz) soft dark brown sugar
275g (9 ¾ oz) self raising flour
275g (9 ¾ oz) butter, at room temperature
6 medium eggs

For the Topping
2 tbsp whisky
2 heaped tbsp apricot jam
100g (3 ½ oz) pecan nuts, toasted in the oven

Place the mixed fruit, mango slices, Drambuie, orange juice, zest, spices, walnuts and sugar into a large saucepan. Cover and simmer gently for 15 minutes, stirring frequently. Allow to cool, transfer to a bowl or plastic container and keep in the refrigerator for 24 hours.

Place the sugar, flour, butter and eggs in a large bowl and beat together until well blended. Stir in the fruits and syrupy juice.

Spoon the mixture into a lightly greased 25cm (10inch) round cake tin, lined with a double thickness of greaseproof paper. Smooth the top and bake in a preheated oven 130oC/250oF/Gas Mark ½ for 3 hours.

Cover the cake with a double thickness sheet of greaseproof paper and bake for a further 1 hour 45 minutes, or until the centre feels springy to the touch.

Allow to cool for 45 minutes in the tin then turn out onto a cooling rack to cool completely.

When cold, wrap in a double thickness of greaseproof paper and foil and store in an air tight container.

The cake is best kept for 1 month before cutting or adding the topping.

For the topping, melt together the jam and whisky. Brush lightly over the top of the cake. Arrange the nuts on top and brush with the remaining jam.

Store in an air-tight container until required. Enjoy with one of the Drambuie celebratory cocktails

Additional Brand Information
A century after the brand’s first bottling in Edinburgh, Drambuie has announced its plans to introduce a dramatic new bottle design in the second half of 2009. This move is the latest step in the revival of the world renowned Scotch Whisky Liqueur under the guidance of CEO Phil Parnell, who took the helm in 2005.

Drambuie’s packaging has scarcely changed since the first commercial bottling of 1909 and whilst the bottle is something of an icon, it’s so heavily associated with the after-dinner liqueur that it was decided to take a radical approach to introducing new packaging.

The new bottle is clear, taller and thinner, much easier for pouring.  It has a new interlocking “DD” Drambuie icon surrounded by four diamonds representing the values that so motivated Bonnie Prince Charlie – risk, rebellion, passion and mystery. The sword-slashes on the neck serve as another link to the origins of the brand in the famous Jacobite Uprising of 1745.