posted by author on October 3, 2008

Ingredients

1 fifth Scotch Whiskey

1 1/2 cups Honey

2 tsp (dried and chopped) Angelica Root

2 2-inch (strips) Lemon Peel

1/4 tsp (crushed) Fennel Seeds

Scottish Highland Liqueur Directions

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.

Serve Scottish Highland Liqueur in a Beer Mug

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