Scottish Highland Liqueur

Ingredients
A Scottish Highland Liqueur cocktail


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Johnnie Walker Ingredient
1 fifth Johnnie Walker
Honey Ingredient
1 1/2 cup mild Honey
Angelica root Ingredient
2 tsp dried and chopped Angelica root
Fennel seeds Ingredient
1/4 tsp crushed Fennel seeds
Lemon peel Ingredient
2 2 inch strips Lemon peel


Instructions

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.

Glass

Serve: Collins Glass



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