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Scottish Highland Liqueur

Warming, honeyed and herbally complex, this homemade liqueur infuses Scotch with honey, angelica and fennel into a slow-crafted Highland digestif.

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Ingredients

• Johnnie Walker — 1 fifth
• Honey — 1 1/2 cup
• Angelica root — 2 tsp
• Fennel seeds — 1/4 tsp
• Lemon peel — 2 strip

Preparation

1. Combine Scotch, honey, angelica root, fennel seeds, and lemon peel in an aging container.
2. Seal and shake gently several times during the first 24 hours.
3. After 24 hours, remove the lemon peel.
4. Age for 2 weeks in a cool dark place, shaking gently every other day.
5. Strain through a wire sieve.
6. Return to the container and age for 6 months.
7. Bottle the clear liqueur.
8. Serve as desired.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

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