Edinburgh Liqueur

Scotland's First Minister Alex Salmond Enjoying Edinburgh Liqueur

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On the nineteenth of August, 1561, Mary, Queen of Scots, returned from France to ascend the throne of her native country. Her arrival in Edinburgh was greeted with joyous celebration.

Her court was to introduce changes to the language and lifestyle of Scotland, many of which survive to this day.

Amongst the new ideas they brought was an ancient recipe for a delicious beverage; Mil nan Gaidheal - Elixer of the Celts, long believed to have mystical healing properties.

The elderberry, fruit of the very tree which formed the cross upon which Christ was crucified and known to the Celtic Druids from the 9th Century for its magical powers, forms the basis of this elixer.

Once again the properties of this remarkable fruit, gently soaked in Highland heather honey, have been blended with the finest mature Scotch Whiskey in this historic secret recipe to produce "Edinburgh - the queen of Scots liqueur".

The Elderberry (Sambucas Nigra)

Elderberries are a black, soft-skinned berry from the black elder, a tree which is found throughout Europe, Asia and North Africa. It is one of only two trees of which every part is benevolent to humankind: bark, root, leaves, flowers and fruits.

The first recorded use of elderberries was by Hippocrates in the 5th. Century BC, and the Romans believed that anyone who cultivated the elderberry would die of old age instead of sickness. Known for its healing powers from Egyptian times the elderberry was so widely used throughout Europe that it became known as ‘the medicine chest of the common people’.

Far and wide the elder was regarded as the dwelling place of the good house spirit, the invisible guardian of house and farmyard, and elder trees were grown close to dwellings. As late as the 19th century many customs still believed in the protective powers of elder, and the benevolence of this tree was appreciated by the people amongst whom it grew. In Scotland offerings of cake and milk were placed within its shade

The ripened berries contain a considerable amount of vitamins: seven times as much vitamin A as the grape and nines as much vitamin C - as well as flavinoids and amino acids. They are also one of the richest sources of anthocyanins. Anthocyanins stimulate the body’s immune system by increasing the production of disease-fighting lymphocytes, and the elderberry appears to work against a wide variety of flu viruses. Blood analysis of people taking elderberry juice reveal greater levels of antibodies capable of fighting flu viruses.

In a study conducted in Israel as recently as 1992, an elderberry extract was used during a flu epidemic. Within 24 hours of taking the extract 20% of the patients involved showed dramatic improvement in flu symptoms. By the third day, 90%. Only 16% of the untreated group felt better after two days; a majority of the untreated took almost a week to begin to feel better.

The juice of the elderberry has long been used as a cure for colds, and is also said to relieve asthma and bronchitis. Warmed, it was a well-known remedy for sore throats and chills. And of course as a ‘cure-all’ the unfermented juice was added to a little whisky, sweetened with honey to make it acceptable to children, and heated to make to make the nightcap that is commonly known to this day as the ‘toddy’.

In a country with a climate less-suited to wine-growing thr elderberry was known as ‘the Scotsman’s grape’ and throughout the Middle Ages elderberry wine was a popular drink amongst all classes. As both drink and medicine elderberry was an important feature in the Royal Household of Scotland.

Although raised in France Mary, Queen of Scots spent her early years in Scotland. Born a weak and sickly child she was nourished into good health and grew to be a vivacious and intelligent Queen. Henry II, the French King said of her ‘The little Queen of Scots is the most perfect child that I have ever seen.

We can’t promise perfection, but we can promise you’ll enjoy a taste of history.

Recipes

Starter - Haggis a la Reigne

Ingredients

• 1 x good sized haggis
• Garnish of neaps and tatties
• 50gms smoked bacon
• 25gms elderberries
• 25gms sweated onion
• 1 x good measure of Edinburgh Liqueur
• ¼ litre of good jus or demi-glace

Method

1. Cook all the ingredients in the normal way
2. Sweat the onion, bacon together for 5 minutes
3. Add the Edinburgh Liqueur and reduce slightly (if you wish to impress then flame at this stage)
4. Add the jus and simmer gently for 5 minutes, adjust consistency with a little of the haggis stock. Check seasoning to taste.
5. Present on a good size plate (hot as possible). Ladle sauce onto the plate and ensure the sauce flows. Place haggis and garnish on sauce and serve sprinkled with chopped parsley.

Main Course - Chicken Dunedin

Ingredients.

• One chicken breast per person
• 50gms Elderberries
• 50gms Cranberries
• One measure of Edinburgh Liqueur
• One glass of Red wine
• One Onion
• Parsley
• One clove of Garlic
• Double cream

Method

1. One chicken breast per person stuffed with a puree of elderberries and cranberries.
2. Marinade overnight in one measure of Edinburgh Liqueur and one glass of red cooking wine, finely chopped onion, parsley stalks and some crushed garlic (optional).
3. Seal the breasts in a sauté pan till lightly coloured on both sides.
4. Remove and place on a plate to keep warm.
5. Add the marinade jus to the pan and cook till the onion is cooked or disappears into the liquid. Strain into a jug.
6. Place the breasts in the pan, add 25gms of mixed elderberries and cranberries and pour on the sauce.
7. Cook gently for 15 – 20 minutes.
8. Dress breasts in the serving dish and finish the sauce with double cream.
9. Season to taste and pour over the breasts. Sere with suitable vegetables.

Dessert - Edinburgh Pudding

Ingredients

• 1 x 45gms of rich dough (brioche etc)
• 50gms of elderberries
• ½ litre full cream milk or single cream 3 good-sized eggs
• Sugar to taste
• 3 x measures of Edinburgh Liqueur
• 25gms of butter
• Elderberry preserve

Method

1. Cut the brioche into slices and spread with butter
2. Place into a buttered and sugared dish, sprinkling with elderberries as you go.
3. Make an egg custard with the cream, eggs, and 2 measures of Edinburgh Liqueur. Add to sugar to taste, and our over the brioche. Soak for I hour or until fully absorbed.
4. Place in a ban-marie in a low oven for approximately ½ to ¾ hour till just firm. (Whilst this is taking place drink the third measure of Edinburgh Liqueur and pour another)
5. Place this measure of Edinburgh into a sauce pan and add 2 to 3 good spoonfuls of elderberry preserve and bring to the boil. When sticky spread over the top of the pudding and cook for a further 5 minutes.
6. Serve hot with double cream or ice cream