Cocktail of the Week: The Aberlour 14 ‘Dramble’

Raise a glass to the end of Burns Night week with the signature cocktail from Gentleman’s Journal Aberlour Lock-In…

Last night, Gentleman’s Journal fired up the bagpipes and bolted the doors of The Surprise in Chelsea for a Burns Night knees-up. The lock-in, in partnership with revered scotch whisky brand Aberlour, kicked off in suitably Scottish fashion with a signature cocktail created for the event; The Aberlour 14 ‘Dramble’.

A Speyside spin on the traditionally dry gin-based ‘Bramble’, the mixology maestros at Aberlour swapped in their own storied Scotch — blending the spirit with honey, lemon and a touch of rich Crème de Cassis to create a thoroughly Caledonian cocktail.

“When you visit Aberlour, there is always a lingering smell of blackcurrants in the air,” says Aberlour’s Master Distiller, Graeme Cruickshank, “and that note is at the heart of every drop of whisky that runs out of our stills. The natural double cask maturation process of Aberlour 14 focuses this, adding a delicate extra level to the palate and captures the complexity that  Aberlour fans have come to know and love.”

That hint of fruit comes through beautifully on the palate, with the lemon juice and honey striking just the right balance of sharp, tart and sweet flavours. So ready your shakers, dig out your best bottle of Speyside Single Malt and raise a glass to the end of Burns Night week with The Aberlour 14 ‘Dramble’…

How to make The Aberlour 14 ‘Dramble’


  • 25ml Lemon Juice
  • 15ml Runny Honey
  • 50ml Aberlour 14 Year Old
  • Crème de Cassis to finish
  • Lemon Slice (to garnish)


  1. Add cubed ice to a cocktail shaker
  2. Pour in the lemon juice, honey and whisky
  3. Shake well for 20 seconds
  4. Pour into a tumbler over ice
  5. Drizzle over Crème de Cassis
  6. Garnish with a slice of lemon

Want more scotch? Here’s the definitive food and whisky pairing cheat sheet…

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