Jesse Duré, Chumley's | New York

Bar manager Jesse Duré describes this drink, which was part of the winter drink menu at New York’s Chumley’s, as “a Scotch and soda variation on a Rusty Nail, a little more refreshing and sessionable.” Alongside grapefruit juice, Angostura and coffee extract, Drambuie adds sweetness and body; no extra sugar or simple syrups are added.


Serving: 1

  • 2 ounces Scotch, preferably Singleton 12 year old Scotch whisky
  • 1/2 ounce Drambuie
  • 3/4 ounce grapefruit juice
  • 4 drops coffee extract, preferably Terra Spice Co.
  • 1 dash Angostura bitters
  • club soda, to top

Garnish: grapefruit peel

  1. Combine all ingredients in a highball glass with ice.
  2. Stir to integrate.
  3. Express the grapefruit peel and garnish with it.