Recipe courtesy of Ivan Day
Royal Usquebaugh
- Level: Easy
- Yield: about 3 cups
- Total: 11 min
- Prep: 10 min
- Inactive: 1 min
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.