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.
What it tastes like
The aroma is dominated by medicinal herbs and licorice notes from the anise and angelica root. On the palate, the liqueur starts with a thick sweetness that quickly transitions into a sharp, spicy bite of cinnamon and allspice with a slight nutty undertone. The mouthfeel is viscous and syrupy, finishing with a persistent, bitter herbaceousness and a lingering cooling sensation.
Flavour profile
Ingredients
- Chopped Angelica Root3 tbsp
- Chopped Almond1 tbsp
- Cracked Allspice Berry1 whole
- Cinnamon Stick (1 inch)1 whole
- Crushed Anise5 wholes
- Powdered Coriander0.125 tsp
- Fresh Chopped Marjoram Leaves1 tbsp
- Vodka1.5 ml
- Granulated Sugar0.5 ml
- Water0.25 ml
- Yellow Food Coloring1 drop
- Green Food Coloring1 drop
Preparation
- 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.
Substitutions
- Angelica RootGentian Root — This swap increases the earthy bitterness and removes the distinct celery-like notes found in angelica.
- VodkaLondon Dry Gin — Gin introduces juniper and citrus botanical layers that complement the fresh marjoram and coriander.
- Granulated SugarHoney — Using honey creates a thicker texture and adds a floral, waxy depth to the overall profile.
- AniseFennel Seeds — Fennel provides a softer licorice flavor and a more vegetal sweetness compared to the punch of anise.
Variations
Angelica Spritz
Combine two ounces of the liqueur with dry sparkling wine and soda water in a wine glass for a light, effervescent drink.
Spiced Angelica Sour
Shake the liqueur with fresh lemon juice and an egg white to create a tart, foamy cocktail with a heavy herbal backbone.