Drambuie Recipe Homemade Recipe For Potato

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HOMEMADE DRAMBUIE



Homemade Drambuie image

An unusual liqueur recipe from an online source. The serving size listed is approximately one ounce. The steeping time is not included in the preparation time.

Provided by Molly53

Categories     Beverages

Time 5m

Yield 26 serving(s)

Number Of Ingredients 5

1 (750 ml) bottle johnny walker black scotch
1 1/2 cups mild honey
2 teaspoons chopped dried angelica root
1/4 teaspoon fennel seed
1 slice lemon, zest of, 4 inches

Steps:

  • Combine all ingredients in a tightly covered container.
  • Shake several times for the first 24 hours.
  • After 24 hours, remove lemon zest.
  • Cover and let stand for 2 weeks in a cool, dark place shaking gently every other day.
  • Strain through a sieve to remove the angelica and fennel seeds.
  • cover and let stand in a cool dark place for several months (preferably 6 months).
  • Pour clear liquid into carafe for drinking enjoyment.
  • Cloudy dregs may be saved for cooking.

DRAMBUIE CREAM WITH FRESH RASPBERRIES



Drambuie Cream With Fresh Raspberries image

I think this is a Julia Aitken recipe. So easy to make and perfect for a summer dessert. If you do not have fresh raspberries you can substitute fresh sliced strawberries or blueberries. Also, the amount of sweet can be adjusted to taste. Enjoy........

Provided by waynejohn1234

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup orange marmalade (good quality important)
1/4 cup drambuie (or Scotch whiskey)
2 tablespoons granulated sugar
1 1/2 cups whipping cream
2 cups fresh raspberries
6 sprigs mint (to garnish)

Steps:

  • Put a large bowl plus beaters in the freezer and chill about 15 minutes.
  • In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
  • Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
  • Reserve 12 raspberries for garnish.
  • Divide remaining raspberries between 6 pretty serving dishes.
  • Spoon cream mixture over raspberries.
  • Serve garnished with mint.

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