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Angelica
- 1 qt. pure alcohol (190 proof) [other, weaker spirits can be
used, but don't dilute them]
- 1 glass water (or more, to dilute the alcohol)
- 1/2 to 1 qt angelica leaves, cut with scissors or crushed well
by hand
- approx. 1 pound sugar (or more to taste)
- 1 stick cinnamon
- 6 cloves
Mix all together in gallon jar. Cover tightly, shaking the mixture
a few times. Stand in a cool, dark place for 2 months.Filter, strain
nd bottle.
- 3 tbsp dried, chopped angelica root
- 1 tbsp chopped almonds
- 1 allspice berry, cracked
- 1 one-inch stick of cinnamon, broken
- 3 to 6 anise or fennel seeds, crushed
- 1/8 tsp powdered coriander seed
- 1 tbsp choped fresh marjoram leaves or 1 tsp dried
marjoram leaves
- 1 1/2 cups vodka
- 1/2 cup sugar syrup
- 1 drop each yellow and green food coloring (optional)
Combine all the herbs, nuts and spices with vodka. Age 2 weeks,
shaking daily.Strain and filter. Add food coloring, add sugar syrup
to liqueur, age in cool, dark place for 1 month.
- 1/2 ounce cut up bits of angelica root or stems
- 1/2 ounce chopped almonds or almond extract
- 1 1/2 cups vodka
- 1/2 cup sugar syrup (or substitute 1/2 cup honey)
Steep angelica and almond in vodka for 5 days. Strain and filter.
Add syrup or honey to liqueur. Age 2 months.
Optional flavorings: pinch of nutmeg, mace, cinnamon; 1 clove;
1 1/2 teaspoons hyssop; lemon verbena.
Recipes courtesy of Gunther
Anderson.
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