Scottish Highlands Liqueur
Author: Chief Mixologist
There's lots of things to see and do across the Highlands. They have a range of activities you can enjoy, one of the best being a dram or two of this outstanding liqueur.
  • 1 fifth Scotch whiskey, Johnnie Walker Black
  • 1 1/2 Cups honey, mild orange blossom
  • 2 teaspoons angelica root, dried and chopped
  • 1/4 teaspoon fennel seeds, crushed
  • 2 strips lemon peel pith removed, 2 inches long
  1. Combine all ingredients into an aging container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hours, remove the lemon zest. Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day.
  2. 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.
  3. Siphon or pour clear liqueur into a sterile bottle. The cloudy dregs may be saved for cooking.
Now you may well ask why use a good quality Scotch like Johnnie Walker Black in a recipe that's going to smell and taste odd. We ask the same thing and have, after due consideration presumed this recipe was developed just to get people buying that brand. Actually, any good quality Scotch whiskey will do just nicely. As any good Scot will tell you, save you money and buy the lesser priced brand. But ne'er cheat on the quality of your dram.
Recipe by Beverages at