Scottish Highland Liqueur recipe

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


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.

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Another Liqueurs drink.

Medd recipe

Ingredients

2.3 liters honey
9 liters water
4 lemons
30 g cloves
900 g sugar
1 piece scoured ginger
60 g yeast
1 piece bread


1. Spread the yeast on a piece of bread.

2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off any scum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days.

3. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.

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