Since the liqueur is sweet it is clearly made of whisky with herbs and honey. And these herbs give it a very odd smell and taste that cannot be described in words. Especially the smell is strange — like something burnt, but that’s not it. Still, it is quite nice to drink from time to time.
Scottish Highland Liqueur is a luxuriously soft and rounded malt whisky liqueur. Fine old aged whisky married with honey and sloes make this delicious to have on its own or used as a base for cocktails
- 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
- 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.
- 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.