Drambuie English Rose Recipes

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

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.

Steps:

• In a Champagne flute, add:.
• 1 sugar cube.
• 3 drops orange bitters.
• 1 oz Drambuie.
• Slowly top with:.
• 4 oz chilled Blanc de Noirs Champagne.
• Splash Campari.
• 3 drops rosewater.
• Garnish with a thinly-sliced strawberry fanned and floated on top.