Scottish Highland Liqueur

Ingredients

• 3/4 apple cider + splash vanillaswapped
• 1 1/2 cups mild honey
• 2 tsp dried and chopped angelica root
• 1/4 tsp crushed fennel seeds
• 2 2-inch strips lemons peel

Directions

1. 1

   Combine all ingreds in aging container

2. 2

   Cover tightly and shake gently several times during the first 24 hrs

3. 3

   After 24 hrs, remove the lemon zest

4. 4

   Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day

5. 5

   Strain through a wire sieve to remove the angelica root and fennel

6. 6

   Return to aging container, cover and let stand undisturbed in a cool dark place for 6 months

7. 7

   Siphon or pour clear liqueur into a sterile bottle

8. 8

   The cloudy dregs may be saved for cooking.