Ingredients
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
Preparation
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.
