Angelica Liqueur

A sophisticated homemade herbal liqueur featuring the earthy, musky notes of Angelica root balanced with almonds, warm spices, and marjoram. This chartreuse-colored infusion requires patience but rewards with a complex digestive perfect for sipping or mixing.

Ingredients

• 3 TBSP Chopped Angelica Root
• 1 TBSP Chopped Almond
• 1 WHOLE Cracked Allspice Berry
• 1 WHOLE Cinnamon Stick (1 inch)
• 5 WHOLE Crushed Anise
• 0.125 TSP Powdered Coriander
• 1 TBSP Fresh Chopped Marjoram Leaves
• 1.5 ML Vodka
• 0.5 ML Granulated Sugar
• 0.25 ML Water
• 1 DROP Yellow Food Coloring
• 1 DROP Green Food Coloring

How to Make It

1. Combine chopped Angelica root, chopped almonds, cracked allspice, cinnamon stick, anise, powdered coriander, chopped marjoram leaves, and vodka in a 1-quart or larger aging container.
2. Cap the container tightly and shake daily for 2 weeks to infuse.
3. Strain the mixture through a fine muslin cloth or coffee filter, discarding the solids.
4. Clean out the aging container and place the strained liquid back into it.
5. In a saucepan, combine the sugar and water over medium heat, stirring until the sugar is completely dissolved.
6. Remove the syrup from heat and allow it to cool completely.
7. Once cool, combine the syrup with the yellow and green food coloring, then add this mixture to the liqueur liquid.
8. Cap the container and allow to age and mellow in a cool, dark place for one month before serving.

Glassware

Collins Glass

Homemade Liqueur Herbal Digestif Infusion Craft Cocktail Ingredient