Name: Royal Usquebaugh
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: about 3 cups
Ingredients: 4 ounces (120 grams) stoned muscatel raisins; 2 dried figs, sliced; 1 stick cinnamon; 1/4 of a nutmeg, grated; 2 cloves; 2 blades mace; 1 liquorice stick; About 2 1/2 cups (568 milliliters) brandy; A little more than 1/2 cups (140 milliliters) Madeira wine; Large pinch saffron; 1 1/2 leaves of 24 carat gold leaf *see note

Directions

Chop the dried fruit and bruise the spices. Infuse them into the brandy in a stoppered bottle for a week. Strain through a coffee filter. Add 1 1/2 leaves of 24 carat gold leaf and shake or blend until the gold is in tiny fragments. Bottle.

Cook’s Note

Ensure that you only use food-grade 24 carat gold.

Royal Usquebaugh

Categories:

Related Pages