Bold and Medium to prepare, the Scottish Highland Liqueur features 1 fifth Johnnie Walker® Scotch whisky, 1 1/2 cups mild honey and 2 tsp dried and chopped angelica root.
Ingredients
- 1 fifth Johnnie Walker® Scotch whisky
- 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
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.
Tips & Notes
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