Scottish Highland Liqueur

A rich and complex homemade herbal liqueur that balances the peat and warmth of Johnnie Walker Scotch with the sweetness of honey and earthy notes of angelica and fennel. This recipe requires patience, featuring a six-month aging process that clarifies the spirit and matures the flavors into a sophisticated digestif.

Ingredients

• 750 ML Johnnie Walker Scotch Whisky
• 1.5 ML Mild Honey
• 2 TSP Dried Angelica Root (Chopped)
• 0.25 TSP Fennel Seeds (Crushed)
• 2 SLICE Lemon Peel (2-inch strips)

How to Make It

1. Combine the Scotch, honey, angelica root, crushed fennel seeds, and lemon peel strips in a large, clean aging container.
2. Cover the container tightly and shake gently several times during the first 24 hours to help incorporate the honey.
3. After the first 24 hours, remove the lemon peel strips from the mixture.
4. Cover the container again and store in a cool, dark place for 2 weeks, shaking gently every other day.
5. Strain the mixture through a wire sieve to remove the angelica root and fennel seeds.
6. Return the liquid to the aging container, cover, and let stand undisturbed in a cool, dark place for 6 months to clarify.
7. Carefully siphon or pour the clear liqueur into a sterile bottle, leaving the cloudy dregs behind (which may be saved for cooking).

Glassware

Collins Glass

Homemade Liqueur Scotch Whisky Herbal Digestif Honey Aged Scottish