Homemade Drambuie® (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

[I assume the "strips lemon zest" is narrow strips of thinly pared lemon peel. I have no idea how long they mean. Wing it.]

Combine all ingredients in aging container. Cover tightly and shake gently several times during the first 24 hours. After 24 hours, remove the lemon zest. Cover again and let stand in a cool, dark place fot 2 weeks, shaking gently every other day.

Strain through a sieve to remove angelica and fennel [presumably only the macroscopic bits]. Cover, and let stand undisturbed in a cool, dark place for 6 months [yow!]. Siphon or pour clear liqueur into sterile bottle. The cloudy dregs may be saved for cooking.

*Note: they are "very fussy about the scotch in this recipe." Other recipes call for Chivas or some serious highland scotch. But these guys have balanced this specifically for Johnny Walker Black. Go figure.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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