Ingredients for Homemade Drambuie
- 1 cup (240ml) Scotch whisky
- 1 cup (200g) honey
- 1 tablespoon (3g) angelica root
- 1 tablespoon (3g) fennel seeds
- Lemon, Zest Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Homemade Drambuie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Homemade Drambuie
- Combine 1 cup (200g) honey, 1 cup (240ml) Scotch whisky (preferably a blended Scotch), 1/2 cup (120ml) water, 1/4 cup (60ml) sherry, zest of 1 lemon, 1 tablespoon (3g) fennel seeds, and 1 tablespoon (3g) angelica root in a tightly sealed 1-liter jar.
- Gently shake the jar several times during the first 24 hours.
- After 24 hours, carefully remove the lemon zest using a slotted spoon or fine-mesh sieve.
- Cover the jar and let it stand undisturbed for 2 weeks in a cool, dark place, gently shaking every other day.
- After 2 weeks, strain the mixture through a fine-mesh sieve or cheesecloth to remove the angelica root and fennel seeds. Discard the solids.
- Cover the strained liqueur and let it rest in a cool, dark place for at least 2 months (longer is better!).
- After the resting period, carefully pour the clear liquid into a clean carafe or bottle, leaving any cloudy sediment behind.
- Enjoy your homemade Drambuie! The cloudy dregs may be saved for use in cooking, adding a unique flavor to sauces or desserts.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
64g
Fat
0g
Carbs
5g
