Scottish Highland Liqueur

A smooth, honey-sweetened Scotch whisky liqueur infused with angelica root, fennel, and lemon peel — aged for six months to develop a beautifully mellow, rounded character.

Ingredients

• Fennel seeds

  ⚖ 15 g 💧 30 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  512%

  Protein

  2.44%

  Total Fat

  2.22%

  Carbohydrates

  7.82%
• Honey

  ⚖ 15 g 💧 10.7 ml 🥄 2⅛ tsp
  kcal/г%DV

  Calories

  452%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  12.44%
• Angelica root

  ⚖ 8.9 g 0 pcs
  kcal/г%DV

  Calories

  60%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  1.50%
• Lemon peel

  ⚖ 6 g 2 pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  1.00%

Also in this recipe

• Johnnie Walker 1

Instructions

• Combine the whisky, honey, dried angelica root, crushed fennel seeds, and lemon peel strips in a sealable aging container. Cover tightly and shake gently several times over the first 24 hours. After 24 hours, remove and discard the lemon peel, then seal the container again.
• Let the mixture stand in a cool, dark place for 2 weeks, shaking gently every other day. After 2 weeks, strain the liquid through a wire sieve to remove the angelica root and fennel seeds. Return the strained liqueur to the aging container, seal, and let it stand undisturbed in a cool, dark place for 6 months.
• Once aged, carefully siphon or pour the clear liqueur into a sterilised bottle, leaving the cloudy sediment behind. The cloudy dregs can be reserved for use in cooking.