How to make a "Scottish Highland Liqueur"
Ingredients:
- 1 fifth Johnnie Walker® Scotch whiskey
- 1 1/2 cups mild honey
- 2 tsp dried and chopped angelica root
- 1/4 tsp crushed fennel seeds
- 2 2-inch strips lemons peel
How to:
- 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