Falkland Island Warmer

Falkland Island Warmer

1 1/2 oz. Drambuie
juice of 1/2 lemon
4 oz. hot water

Strain the lemon juice to remove pulp, add Drambuie and fill with hot water to desired dilution.

Another incredibly simple one, but just the thing for a damp and chilly day. The above is a combination of CocktailDB’s entries for the Hot Drambuie Toddy and Falkland Island Warmer. Oddly enough, Google has little to say in English on the subject — the drink appears on German and Japanese sites in the main. The two are combined here because, as one will see from the respective recipes, the differences are merely of quantity (more Drambuie and lemon in the toddy). Proportions be damned, I co-opt the name Falkland Island Warmer because it’s just more prosaic than the pedestrian Hot Drambuie Toddy. Drambuie itself is a honeyed whiskey, and as such unless the lemon is particularly sour, the additional sweetening (called for in the FIW) is overkill.

Update (09/10/05): Further research reveals “Falkland Island Warmer” to be Victor Bergeron’s name for the concoction, though he doesn’t lay claim to devising the drink itself. From Trader Vic’s Book of Food & Drink (1946):

A very charming and prim little old lady gave me the recipe for this drink many years ago. She called me over to her table, where she and a party of elderly women were having dinner, and told me about a drink the natives in the Falkland Islands used to make when they were cold and tired and in need of a stimulant. As she had a particularly un-romantic name, I named the drink the Falkland Island Warmer.

3 thoughts on “Falkland Island Warmer”

  1. Drambuie. I’ve only had this once, served up in some thumping bar in the Canary Islands. Highball glass, about a shots worth of Drambuie. Tilt the glass and set the liquor on fire. Twirl it around a bit to warm the glass. Grab suspicious girl’s hand and place it right on top of the glass, sealing the rim. Immediately flip the glass from top to bottom a few times, hand still sealing it. Break the hand/glass seal with a bit of a pop, fire is out from lack of oxygen and the Drambuie is warm and delicious.

    This would take some practice to be smooth with it. Maybe a lot of practice.

  2. Sounds a stylish presentation, albeit one that’d give me a bit of pause were it my hand that was grabbed to form the seal.

    Oddly enough, the Drambuie people themselves seem to be wholly given-over to the marketing message of “Drambuie on Ice.” I grant that it’s nice on ice — its viscosity changes in an interesting way when ice-cold Drambuie is warmed in one’s mouth — but as seen above, it’s damned fine hot as well.

    I assume their tactic relates to the predominance of cold cocktails these days — really a pity, I think. The world doesn’t drink enough toddies.

Comments are closed.