Scotch Mist Liqueur is my own personal take on the world-famous Drambuie (pronounced Dram-Boo-ee) liqueur from good old Scotland. The original is made from whisky, Scottish heather honey and a secret blend of herbs and spices. My version contains whisky (of course), honey and my own blend of herbs and spices, read on….
Like so many others out there I love Drambuie liqueur, alas I don’t much fancy the hefty price tag, so as is my want I decided to have a go at making my own version. This Scotch Mist Liqueur is pretty damn close in the taste department and is definitely one that is going in the hampers this Christmas!
Like all my liqueur and drink recipes this is simple to make and really just a case of putting stuff together and letting time do the work for you.
Your ingredients are whisky (buy one you’d drink yourself, never use cheap nasty stuff you wouldn’t actually drink yourself when you are making liqueurs or infusions), Scottish heather honey, fennel seeds, star anise, angelica root, saffron, nutmeg, orange peel and rosemary.
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 sterilised bottles and leave for 24 hours before drinking. Tart up the bottle, I’ve made mine a bit of a pastiche on the original Drambuie bottle.
The perfect boozy gift and something to welcome the New Year when it comes.
- 500ml/1 pint Scotch whisky
- ½ tsp fennel seeds
- ½ tsp angelica root
- ¼ tsp crushed nutmeg
- ½ star anise
- Pinch of saffron
- Sprig of fresh rosemary
- Strip of orange peel
- 3 tbsp Scottish heather honey
- Crush the spices with a mortar and pestle
- Chop up the rosemary
- Push the Rosemary, orange peel and crushed spices into a half bottle of whisky or pour whisky into a jar and use that
- Set aside in cupboard for 4 days and shake every day
- Strain through double layer of kitchen roll twice
- Add the honey and whisk well
- Decant into sterilised bottles and label nicely
- Leave for 24 hours before drinking