Home Made Drambuie Recipes

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HOME MADE DRAMBUIE



Home Made Drambuie image

Make and share this Home Made Drambuie recipe from Food.com.

Provided by Dienia B.

Categories     Beverages

Time P24D

Yield 1 bottle

Number Of Ingredients 8

750 ml scotch
1 1/2 cups honey, heather
2 teaspoons angelica, root dried
1/4 teaspoon fennel seed
lemon zest, 4 inches
2 cloves
1/2 cinnamon stick
1 pinch mace

Steps:

  • Combine scotch, honey, angelica, fennel, lemon zest, cloves, cinnamon and mace.
  • Shake several times first day.
  • Secon day take out lemon peel.
  • Shake once a day for a week; keep in cool dark place.
  • Strain through a cheesecloth.
  • Cover and age for 6 months in a cool dark place.

Nutrition Facts : Calories 3312.1, Fat 0.2, Sodium 21.1, Carbohydrate 420.2, Fiber 1.3, Sugar 418.3, Protein 1.6

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.

HOMEMADE DRAMBUIE



HOMEMADE DRAMBUIE image

Categories     Dessert     Marinate

Yield 26 servings

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 seeds
1 slice lemons, 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.

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