Scottish Highland Liqueur
Scotch whisky infused with honey, lemon zest, fennel and angelica root over two patient weeks. A homemade Drambuie-style cordial with Highland character.
Medium
Difficulty
20 min
Time
220 Cal
Calories
Flavor profile
Whiskey
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Lemon Peel(optional)2 2 inch strips
- Angelica Root2 tsp dried and chopped
- Scotch1 fifth
- Fennel Seeds1/4 tsp crushed
- Honey1 1/2 cup mild
Instructions
Combine all ingreds in aging container.
Cover tightly and shake gently several times during the first 24 hrs.
After 24 hrs, remove the lemon zest.
Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day.
Strain through a wire sieve to remove the angelica root and fennel.
Return to aging container.
Cover and let stand undisturbed in a cool dark place for 6 months.
Siphon or pour clear liqueur into a sterile bottle.
The cloudy dregs may be saved for cooking.
Pairs well with
Honey, fennel, and whisky steep into a cordial for Highland teatime fare:
- Heather honey shortbread
- Oatcakes with cheddar
- Smoked salmon bites
- Candied lemon peel
Similar taste
Frequently asked questions
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