Homemade Drambuie Recipes

HOME MADE DRAMBUIE

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.

HOMEMADE DRAMBUIE

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.

POOR MAN'S DRAMBUIE

Steps:

• 1. Using an apple peeler, carefully peel just the rind of the lemon, discarding the white pith. Combine all ingredients in a tightly sealed container.
• 2. Shake several times for the first 24 hours. After 24 hours, remove lemon zest.
• 3. Seal and let stand for 2 weeks in a cool, dark place shaking gently every other day.
• 4. Strain through a sieve to remove the angelica and fennel seeds. Seal and let stand in a cool dark place for several months (preferable 6 months).

DRAMBUIE-FLAVORED CRèME ANGLAISE

Steps:

• 1. In a medium bowl, whisk together the egg yolks and sugar until very pale yellow and smooth.
• 2. In a medium saucepan, bring to a boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half this mixture into the egg yolk mixture until well combined, then pour back into the saucepan. Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. (It is very important to stir constantly. Do not overcook; cooking too long will result in scrambled eggs.)
• 3. Pour through a fine-mesh strainer into a clean bowl and immediately set the bowl over a larger bowl filled with ice cubes and cold water until chilled, stirring occasionally, about 30 minutes. Stir in the liqueur. Refrigerate, covered, until needed.