Scotch Liqueur (Homemade Drambuie or Lochan Ora)
Scotch Mist Liqueur is my own personal take on the world-famous Drambuie (pronounced Dram-Boo-ee) liqueur from good old Scotland.
Print
Ingredients
- 500 ml Scotch whisky
- 1/2 tsp fennel seeds
- 1/2 tsp angelica root
- 1/4 tsp crushed nutmeg
- 1/2 star anise
- Pinch saffron
- sprig fresh rosemary
- Strip of orange peel
- 3 tbsp Scottish heather honey
Instructions
How to make Scotch Liqueur
- Make sure you crush your spices with a mortar and pestle and chop up the rosemary so all those gorgeous flavours are released into the whisky.
- You want to put your spices and herbs into the whisky and let them infuse in a dark cupboard for 4 days shaking every day.
- Then you want to sieve out the solids through 2 layers of kitchen paper and do this twice so you know there are no tiny bits and pieces getting through.
- Next add the honey and whisk into the liquid.
- Pour into sterilized bottles and leave for 24 hours before drinking.
- close up of glass and bottle
How long will this liqueur keep?
- Your Scotch Mist Liqueur will keep for up to a year. Just give it a shake each time you use it to mix everything up again if it has settles.
