Name: Scotch Wehay! Whisky Liqueur
Prep time: 10 min
Total time: 10 min
Ingredients: 600 ml/1 pint Scotch whisky; 1 unwaxed orange; 1 unwaxed lemon; 1 unwaxed lime; 2 cm piece root ginger grated; 225 g/8oz granulated sugar

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 love making my own foodie gifts and my family and friends strangely enough all seem to enjoy the boozy gifts best. Every year I try to come up with some new hooch recipes to add to their little festive hampers. This Scotch Weyhay! Whisky Liqueur is definitely going in a few hampers this year and there will be a bottle in my own cocktail cupboard too of course!

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 2 weeks.
Shake the jar every day for the first week to get all the sugar to dissolve.
After 2 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.

K x

PS I have updated this recipe stating that it only need to infuse for 2 weeks. Over the years of making these liqueurs and infusions I have discovered that 2 weeks is usually enough.

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