Royal Usquebaugh

• 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
• *Note: Ensure that you only use food-grade 24 carat gold.

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

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Taken from www.foodnetwork.com/recipes/royal-usquebaugh-recipe.html (may not work)