Angelica Liqueur
A fragrant homemade herbal liqueur infused with angelica root, warm spices, and fresh marjoram. It requires patience but rewards with a beautifully mellow, complex spirit.
Ingredients
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
-
Aniseβ 13.5 g π§ 27 ml π₯ 1ΒΎ tbsp
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Allspiceβ 15 g π§ 30 ml π₯ 2 tbsp
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Almondβ 1.5 g 1 pcs
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Cinnamonβ 3 g 1 pcs
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Angelica rootβ 9 g 0 pcs
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Corianderβ 25 g 1 pcs
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Marjoram leavesβ 1 g π§ 2 ml π₯ β tsp
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Waterβ 15 g π§ 15 ml π₯ 1 tbsp
Also in this recipe
- Vodka 1.5 cup
- Food coloring 1 drop
- Food coloring 1 drop
Total nutrition
173 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Combine the chopped angelica root, chopped almonds, cracked allspice, cinnamon stick, crushed anise seeds, powdered coriander, and fresh marjoram leaves with 360 ml of vodka in a 1-litre or larger sealable aging container. Cap tightly and shake daily for 2 weeks.
- Strain the mixture through a fine muslin cloth or coffee filter, discarding all solids. Clean out the aging container thoroughly, then pour the strained liquid back in.
- Combine 100 g of granulated sugar with 60 ml of water in a small saucepan. Stir over medium heat until the sugar is completely dissolved, then remove from heat and allow the syrup to cool to room temperature.
- Once cool, stir 1 drop of yellow food colouring and 1 drop of green food colouring into the syrup, then add it to the liqueur and stir to combine. Seal the container and allow the liqueur to age and mellow in a cool, dark place for one month before serving.
Source:
TheCocktailDB
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