Homemade Drambuie - cooking recipe

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 seed
1 slice lemon, 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.