FOOD AND DRINK WITH DRAMBUIE HONEYED LIQUEUR
AD – PAID PARTNERSHIP WITH DRAMBUIE
Drambuie is a sweet and complex honeyed whisky liqueur with a smooth and spiced honey taste. It’s perfect for the end of a meal as it pairs well with chocolate, coffee, cheese and more. Often consumed during the festive period, one of the oldest British whisky liqueurs deserves to be brought out and enjoyed more throughout the year.
You can enjoy it neat and find it in drinks such as a ‘Rusty Nail’, but it’s not just for drinking as it can be used as an ingredient in desserts such as our gluten-free Drambuie polenta cake.
What is Drambuie?
Drambuie is made with Scotch whisky and a secret recipe of spices, fragrant herbs and Scottish heather honey, which is harvested from the moorlands of Dumfries and Galloway by a beekeeper who has been working for Drambuie for over 20 years.
How to serve Drambuie
Delicious over ice on its own or as an ingredient in a wide variety of drinks. Drambuie pairs well with coffee and chocolate, almost as if it was made to be enjoyed at the end of a meal with friends.
When to enjoy Drambuie
Whilst traditionally thought of as a winter liqueur, it’s a common misconception and the drink can be drunk all year round and especially when you are entertaining, as Drambuie is the ideal accompaniment to the last course which usually includes chocolate, coffee, cheese and other sweet treats including the recipe below.
This all helps to create the sobremesa moment, which is a Spanish dining custom, literally meaning “over the table” and is a description of the treasured time with your guests after a dinner get-together, where the main courses are finished, the conversation is flowing, the air is rich with laughter and the evening is relaxed but by no means ending – it’s in these moments when Drambuie is the perfect serve.
Enjoy it in coffee serves such as the Drambuie Iced Espresso or the Drambuie Café-Tonic. Recipes for these can be found on www.Drambuie.com.
Recipe: Gluten-Free Drambuie Polenta Cake
Serves 6-8 people
Adding Drambuie to this gluten-free Drambuie polenta cake enhances the taste of the zesty oranges and adds layers of spice and honey. Serve with freshly brewed coffee for a luxurious end to your evening.
For the candied orange slices:
3 mandarin oranges or small oranges, sliced into thin rounds
400g granulated sugar
2 tablespoons fresh orange juice
Bring a medium saucepan of water to a boil and add sugar, water and orange juice. Bring to a boil and heat until the sugar dissolves.
Add the slices of orange to the pot.
Turn heat to medium-low.
Simmer the orange slices for 45-60 minutes or until the rinds are slightly translucent.
Place orange slices on a cooling rack and allow to cool completely. At least an hour, but preferably overnight to make the slices taste magical.
Use immediately or keep in an airtight container for up to a month.
The leftover syrup can be kept for about a couple of weeks.
For the cake:
4 medium-sized oranges
6 free-range eggs
250g caster sugar
125g ground almonds
1 tbsp baking powder
120ml Drambuie Honeyed Liqueur
Place the oranges into a large saucepan and cover with water. Bring to the boil and simmer for 1 hour.
Preheat the oven to 160C/Gas Mark 3.
Grease and line a 20cm (8in) round cake tin.
Remove the oranges from the saucepan and chop them up roughly so that they fit into a food processor easily, removing any pips.
Place the oranges into a food processor and blitz until a smooth paste is formed.
In a large bowl, beat the eggs and sugar until pale and thick.
Gently combine with the blitzed orange.
Add the polenta, ground almonds, baking powder and Drambuie then mix thoroughly.
Pour the batter into the prepared cake tin.
Bake in the oven for 50-60 minutes or until an inserted cocktail stick comes out clean.
Remove from the oven and prick the surface all over with a cocktail stick or skewer.
Pour about 70ml of the reserved orange syrup over the surface of the cake.
Decorate with candied oranges.
How to make gluten-free Drambuie polenta cake
Gluten Free Drambuie Polenta Cake
- 4 medium-sized oranges
- 6 free-range eggs
- 250 g caster sugar
- 125 g polenta
- 125 g ground almonds
- 1 tbsp baking powder
- 120 ml Drambuie Honeyed Liqueur
- Place the oranges into a large saucepan and cover with water. Bring to the boil and simmer for 1 hour.
- Preheat the oven to 160C/Gas Mark 3.
- Grease and line a 20cm (8in) round cake tin.
- Remove the oranges from the saucepan and chop them up roughly so that they fit into a food processor easily, removing any pips.
- Place the oranges into a food processor and blitz until a smooth paste is formed.
- In a large bowl, beat the eggs and sugar until pale and thick.
- Gently combine with the blitzed orange.
- Add the polenta, ground almonds, baking powder and Drambuie then mix thoroughly.
- Pour the batter into the prepared cake tin.
- Bake in the oven for 50-60 minutes or until an inserted cocktail stick comes out clean.
- Remove from the oven and prick the surface all over with a cocktail stick or skewer.
- Pour about 70ml of the reserved orange syrup over the surface of the cake.
- Decorate with candied oranges.
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