January 11, 2013
[Photo: Marcia Simmons]
This DIY version of Drambuie isn't a carbon copy of the original—and that's the point. You can play around with flavors to create your ideal Scotch-and-honey masterpiece.
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Special equipment: Mason jar, mortar and pestle, fine-mesh sieve
serves Makes about 1 cup, active time 10 minutes, total time 3 days
- 1 teaspoon whole fennel seeds
- 1/3 cup honey
- 1/2 cup water
- 1 tablespoon fresh picked rosemary leaves
- 3/4 cup blended Scotch
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Break up the fennel seeds using a mortar and pestle or under a heavy skillet. Cook the honey, water, fennel, and rosemary over medium heat stirring frequently, until it is integrated into a syrup, about 5 minutes. Let cool, with the fennel and rosemary still in the pot. Scrape off any white foam.
Once the syrup has cooled, pour liquid (with the fennel and rosemary still in it) into a sealable glass jar. Add Scotch, seal, and shake. Steep for 3 days at room temperature. Strain. Liqueur can be stored in the refrigerator for up to 6 months.