Drambuie and Chilled Magazine brought the national cocktail competition, The Modern Classics, to Los Angeles’ Lost Property. Bartenders showcased their skills and talents by creating two cocktails, 1) a re-creation of their signature cocktail using Drambuie and 2) a non-whisk(e)y cocktail using Drambuie. Six bartenders competed, with the chance of winning a trip to retrace the history of Drambuie through the Isle of Skye: Katie Emmerson/Gwen, Brandi Boles/Salazar, Christopher Day/Tribute, Brad Sanford/Osteria Mozza, Raul Pool/Spread Mediterranean Kitchen.

Ultimately, Brandi Boles of Salazar won first place with her signature cocktail Bonnie Charlie’s Juice and non-whiskey cocktail Scottish Smuggler.

Los Angeles bartenders were celebrating Drambuie’s refreshed visual identity and revamped bottle design. The Modern Classics places a spotlight on the romance of Drambuie’s history, and showcases its versatility and longevity in cocktail culture.

Check out the Brandi’s winning cocktail recipes below...

Bonnie Charlie’s Juice

1 ½ part Allspice-infused Drambuie

½ part Montelobos Mezcal

2 parts Fresh Carrot Juice

1 part Coconut Cream

Bar spoon Maple Syrup

2 Dashes Black Walnut Bitters

Method: Mix all ingredients in tin over ice. Shake and strain into Collins glass with pebble ice.

Garnish: Coconut flakes and Flower.

Scottish Smuggler

1 ½ parts Drambuie

½ part Amaro Nonino

½ part Chinese Five Spice Honey

2 parts Grilled Pineapple Juice

2 dashes Yuzu Bitters

Chill coupe glass. Mix all ingredients in a tin, fill with ice and shake until well chilled and frothy. Strain into chilled coupe. Garnish with dried Pineapple flower and Pineapple frond.