Rusty Tack Cocktail

Difford’s Guide
Discerning Drinkers (31 ratings)

Serve in an Old-fashioned glass

Ingredients:
1 23 oz Blended Scotch whisky
13 oz Honey herbal liqueur (e.g. Drambuie)
13 oz Ginger liqueur
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of lemon zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into ice-filled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

A ginger riff on the Rusty Nail.

View readers' comments

History:

Adapted from a drink discovered in 2010 in New York City, USA.

Nutrition:

One serving of Rusty Tack Cocktail contains 174 calories

Alcohol content:

  • 1.5 standard drinks
  • 29.47% alc./vol. (29.47° proof)
  • 20.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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John Hinojos’ Avatar John Hinojos
23rd December 2022 at 05:01
This is a wonderful after-dinner or evening cocktail. The three ingredients work together seamlessly. You have the flavour of the Scotch Whisky with its slight smoky which tempers the ginger. You get a perfect ginger burn at the end of the sip. Definitely going into my evening rotation.
Andrew Wenz’s Avatar Andrew Wenz
28th May 2022 at 10:30
Upped the ginger to 1/2 shot and replaced lemon with lime zest- didn’t have any lemons! Still a winner
Tom W’s Avatar Tom W
1st January 2021 at 20:43
Great name, great drink. King's Ginger is a great cocktail liqueur - loads of fiery, sweet ginger.
Kam Khan’s Avatar Kam Khan
15th September 2020 at 20:21
Perhaps a little too sweet, but great depth and a good Rusty Nail, Whisky Mac mash-up.
Simon Difford’s Avatar Simon Difford
16th September 2020 at 21:27
Agreed. I've tweaked the recipe to reduce the sugar from the liqueurs a tad and also the overall volume of booze.