Saffron ¾ tsp
Cinnamon ½ tsp (used ½ cinnamon stick)
Scotch whiskey .750
Heather honey 1 Cup or 1 ½ c
Cloves 1/5 tsp (I used 8 whole cloves)
Angelica 2 tsp
Lemon zest 2 two inch strips
Fennel 1/4 tsp
Mace 1/5 tsp
Directions:
1. Combine all ingredients in a tightly covered container.
2. Shake several times for the first 24 hours.
3. After 24 hours, remove lemon zest.
4. Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
5. Strain through a sieve to remove the angelica and fennel seeds.
6. cover and let stand in a cool dark place for several months (preferably 6 months).
7. Pour clear liquid into carafe for drinking enjoyment.
8. Cloudy dregs may be saved for cooking.
I am looking forward to trying my Drambuie next to the real thing to see how it measures up.
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