Angelica Liqueur

• Food Coloring1 drop green
• Food Coloring1 drop yellow
• Water1/4 cup
• Allspice1 cracked
• Angelica Root3 tblsp chopped
• Sugar1/2 cup granulated
• Coriander1/8 tsp powdered
• Anisette3-6 crushed
• Marjoram(optional)1 tblsp fresh chopped
• Vodka1.5 cup
• Almond Extract1 tblsp chopped
• Cinnamon1 one-inch

Ingredient substitutions

No exact bottle on the shelf? These swaps keep Angelica Liqueur close to the original.

• Instead of Allspice

  • Cinnamon— softer warm spice

• Instead of Sugar

  • Honey— floral sweetness
  • Simple Syrup— dissolves instantly

• Instead of Anisette

  • Sambuca— drier, boozier

• Instead of Vodka

  • Gin— adds botanical notes
  • White Rum— a touch sweeter

• Instead of Almond Extract

  • Orgeat— sweeter — cut other sugar

• Instead of Cinnamon

  • Allspice— similar warm spice

Instructions

1. 1

   Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container.

2. 2

   Cap tightly and shake daily for 2 weeks.

3. 3

   Strain through a fine muslin cloth or coffee filter, discarding solids.

4. 4

   Clean out aging container.

5. 5

   Place liquid back in container.

6. 6

   Place sugar and water in saucepan and stir to combine over medium heat.

7. 7

   When sugar is completely dissolved, set aside and let cool.

8. 8

   When cool combine with food coloring and add to liqueur liquid.

9. 9

   Cap and allow to age and mellow in a cool, dark place for one month.