Happy Hour Tuesday: Lemon Highlander

Rometti Lemon Highlander

Who would have ever thought that a sweet liqueur like Rometti Limoncello would divinely combine with the classy, smoky-flavored whisky in a drink called Lemon Highlander? Well, it does.

The recipe that I am about to guide you through involves two types of whiskies, Scotch and Drambuie. If you don’t know much about Scotch, you will be surprised to learn of its rich history and true glory of this liqueur which in a time of calamity, substituted brandy in the 1880s France, survived the Prohibition, the revolutions and became one of the most popular gentlemen’s drink in America.

The base for the Lemon Highlander is scotch. Scotch is the name used to identify a certain type of whisky that is made in Scotland, where, thanks to St Patrick, the Scottish became very proficient with the distillation process dating back to the fifth century AD!

Drambuie (its original name means “the drink that satisfies”) is a blend of Scotch whisky and is made in the Speyside and Highland regions of Scotland. It has a particular floral, full bodied, sweet taste, due to the infusion of blended Scotch with honey, herbs and spices. It pairs deliciously with limoncello and balances out the sharp, smoky flavor of Scotch whisky.

Cheers to a savoring, evergreen, old-fashioned drink with a modern twist.  This Lemon Highlander with its smooth flavor will surely satisfy your palate.


1/2 oz Rometti Limoncello

1 oz Scotch

1/2 oz Drambuie

Pour Rometti Limoncello, Scotch and Drambuie into an old-fashioned scotch glass over ice. Stir and garnish with a twist of lemon peel.


image taken from http://www.thirstyinla.com


2 thoughts on “Happy Hour Tuesday: Lemon Highlander

  1. The dispatch manager at an ad agency where I used to work was a little the worse for wear and was asked at an agency function if he would like anything in his whiskey. He replied that the only thing you should put in whiskey is your tongue. I’m with him on that.

    • A lot of great drinks have been the result of mixing at just the right amounts, whisky is tricky, its heritage has always been that of a stand alone drink, which I can appreciate. With that said we are seeing new applications of its use. It’s worth a try, however if a 20 year old single malt is staring me down I think I’m with you, the tongue will serve me just fine! Cheers!

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