Scottish Highland Liqueur recipe

Ingredients

1 fifth Johnnie Walker Scotch whisky
1 1/2 cups mild honey
2 tsp dried and chopped angelica root
1/4 tsp crushed fennel seeds
2 2-inch strips lemons peel


Combine all ingreds in aging container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hrs, 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.

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Another Liqueurs drink.

Saurian Brandy recipe

Ingredients

1/4 cup grated orange rind
1 pint 100 proof vodka
1 cup sugar
2/3 cup grade A maple syrup


Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight.

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Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup.

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Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear.

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Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.

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