Author: Karon Grieve
Recipe
Imagine a hot toddy with the warmth of whisky, the sweetness of honey, kick of ginger and zing of lemon. Well, that’s just a wee bit like my delicious Scotch Wehay! whisky liqueur. It’s sweet and deep with the freshness of citrus and sweet too.
It’s here again, the Country Living Magazine Christmas Fair and I am working every day of the fair giving talks and demos and teaching a craft class too.
In the food theatre I will be showing folks how to make my Scotch Weyhay! whisky liqueur, homemade Irish cream liqueur and my super quick Lemoncello too.
In the lifestyle theatre it will be handmade gifts from the larder including a perfect pedi pamper, sleep sacks and foodie gifts and I’ll also be teaching craft classes how to make my refab flowers that I used to sell through the famous Liberty’s of London.
All go, all busy!
I love making my own foodie gifts and my family and friends strangely enough all seem to enjoy the boozy gifts best. Every year I try to come up with some new hooch recipes to add to their little festive hampers. This Scotch Weyhay! Whisky Liqueur is definitely going in a few hampers this year and there will be a bottle in my own co*cktail cupboard too of course!
Check out my cookbooks that feature many great homemade liqueurs;
Naughty and Nice Edible Gifts For Christmas, Gourmet Gifts for Christmas which are both available as downloadable eBooks. And of course So Easy Christmas which is available as hardback and Kindle through Amazon.
I thought I’d share with you here the recipe I’ll be doing for my Scotch Weyhay! whisky liqueur. It is something you can whip together now and it will be ready for gifting at Christmas.
Ingredients for this whisky liqueur
- 500ml scotch whisky
- 1 unwaxed orange
- 1 unwaxed lemon
- 1 unwaxed lime
- 2cm piece of fresh root ginger grated
- sprig of fresh rosemary
- 225g granulated sugar
Pro Tips
When yoou buy citrus fruit it is coated in a protective wax to make it last longer in the shops. You can buy fruit labeld as ‘unwaxed’. however, it’s super easy to remove the was from oranges and lemons yourself.
Simply scrub the fruit with a nailbrush in hot soapy water and rinse thoroughly in cold water and pat dry on a clean tea towel.
How to make Scotch Weyhay!
- Pare the rind off the citrus fruits and pack into a large jar.
- Squeeze in the citrus juice and add the whisky, sugar, ginger and rosemary.
- Seal jar and shake well
- Set aside in cool cupboard for 2 weeks shaking every day for first week to dissolve sugar.
- Strain through a double layer of muslin to get a clear golden liquid and decant into pretty bottles.
- Seal and label.
So there you have it, another quick and easy foodie gift for Christmas. There are lots more fab foodie gift ideas in my books, this one has been taken from my book So Easy Christmas.
Looking for more super easy liqueurs to make at home? Then check out these recipes before you go;
How to make Christmas Cheer Liqueur
Chocolate whisky lover’s liqueur(+Video!)
Candy Cane Gin Liqueur
Scotch Mist Liqueur (aka copycat Drambuie)
Homemade Medieval spiced wine
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Scotch Wehay! Whisky Liqueur
Karon Grieve
A super tasty fruity sweet liqueur with the kick of scotch whisky
5 from 5 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Drinks
Cuisine Scottish
Servings 12 servings
Calories 186 kcal
Ingredients
- 500 ml Scotch whisky
- 1 orange unwaxed or remove wax
- 1 lemon unwaxed or remove wax
- 1 lime unwaxed or remove wax
- 2 cm ginger grated
- 1 rosemary sprig
- 225 g granulated sugar
Metric – US Customary
Instructions
Pare the rind off the citrus fruits and pack into a large jar.
Squeeze in the citrus juice and add the whisky, sugar, rosemary and ginger.
Seal jar and shake well
Set aside in cool cupboard for 2 weeks shaking every day for first week to dissolve sugar.
Strain through a double layer of muslin to get a clear golden liquid and decant into pretty bottles.
Seal and label.
Notes
Your Scotch Wehay! liqueur will keep for up to a year in a cool dark place.
Remove wax from citrus fruit by washing in hot soapy water using a nail brush and rinse thoroughly in cold water and pat dry on clean tea towel.
Nutrition
Calories: 186kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 39mgFiber: 1gSugar: 20gVitamin A: 30IUVitamin C: 12mgCalcium: 9mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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