Scottish Highland Liqueur

• Lemon Peel(optional)· not in your bar2 2 inch strips
• Angelica Root· not in your bar2 tsp dried and chopped
• Scotch· not in your bar1 fifth

  Or swap: Bourbon — sweeter, Irish Whiskey — softer, no smoke

• Fennel Seeds· not in your bar1/4 tsp crushed
• Honey· not in your bar1 1/2 cup mild

  Or swap: Agave Syrup — milder, pours easier, Maple Syrup — deeper caramel

Instructions

1. 1

   Combine all ingreds in aging container.

2. 2

   Cover tightly and shake gently several times during the first 24 hrs.

3. 3

   After 24 hrs, remove the lemon zest.

4. 4

   Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day.

5. 5

   Strain through a wire sieve to remove the angelica root and fennel.

6. 6

   Return to aging container.

7. 7

   Cover and let stand undisturbed in a cool dark place for 6 months.

8. 8

   Siphon or pour clear liqueur into a sterile bottle.

9. 9

   The cloudy dregs may be saved for cooking.