It’s here again, the Country Living Magazine Christmas Fair and I am working every day of the fair giving talks and demos and teaching a craft class too. In the food theatre I will be showing folks how to make my Scotch Weyhay! whisky liqueur, homemade Irish cream liqueur and my super quick Lemoncello too. In the lifestyle theatre it will be handmade gifts from the larder including a perfect pedi pamper, sleep sacks and foodie gifts and I’ll also be teaching craft classes how to make my refab flowers that I used to sell through the famous Liberty’s of London.
All go, all busy!
I thought I’d share with you here the recipe I’ll be doing for my Scotch Weyhay! whisky liqueur. It is something you can whip together now and it will be ready for gifting at Christmas.
You’ll need the following;
600ml/1 pint scotch whisky
1 unwaxed orange
1 unwaxed lemon
1 unwaxed lime
2cm piece of fresh root ginger grated
225g/8 oz granulated sugar
Here’s how to make your own Scotch Weyhay! Whisky Liqueur;
If you can’t find unwaxed citrus fruit don’t worry just give ‘normal’ fruit a really good scrub in hot soapy water, rinse and pat dry.
Peel the rind from the fruits making sure you only get the skin and not the bitter white pith.
Pack the rinds into a sterilised kilner jar.
Squeeze out all the juices into a jug.
Pour this juice, the whisky, the ginger and the sugar into the jar along with the citrus rinds and pop on the lid.
Shake well and set aside in a cool dark cupboard for 6 weeks.
Shake the jar every day for the first 2 weeks to get all the sugar to dissolve.
After 6 weeks strain the liquid through a double layer of muslin (or through paper kitchen towels or coffee filters twice) to make sure no fibres come through and you get a really clear golden liquid.
Pour into a pretty sterilised bottle and seal.
So there you have it, another quick and easy foodie gift for Christmas. There are lots more fab foodie gift ideas in my books Foodie Gifts For Christmas, So Easy Christmas and So Easy Herbal, all available to buy in Kindle format on Amazon. Check out my book page.
- 600ml/1 pint Scotch whisky
- 1 unwaxed orange
- 1 unwaxed lemon
- 1 unwaxed lime
- 2cm piece root ginger grated
- 225g/8oz granulated sugar
- Pare the rind off the citrus fruits and pack into a prepared sterilised jar.
- Squeeze in the citrus juice and add the whisky, sugar and ginger.
- Seal jar and shke well
- Set aside in cool cupboard for 6 weeks shaking every day for first 2 weeks to dissolve sugar.
- Strain through a double layer of muslin to get a clear golden liquid and decant into pretty bottles.
- Seal and label.