Angelica Liqueur

• Food Coloring· not in your bar1 drop green
• Food Coloring· not in your bar1 drop yellow
• Water· not in your bar1/4 cup
• Allspice· not in your bar1 cracked

  Or swap: Cinnamon — softer warm spice

• Angelica Root· not in your bar3 tblsp chopped
• Sugar· not in your bar1/2 cup granulated

  Or swap: Honey — floral sweetness, Simple Syrup — dissolves instantly

• Coriander· not in your bar1/8 tsp powdered
• Anisette· not in your bar3-6 crushed

  Or swap: Sambuca — drier, boozier

• Marjoram(optional)· not in your bar1 tblsp fresh chopped
• Vodka· not in your bar1.5 cup

  Or swap: Gin — adds botanical notes, White Rum — a touch sweeter

• Almond Extract· not in your bar1 tblsp chopped

  Or swap: Orgeat — sweeter — cut other sugar

• Cinnamon· not in your bar1 one-inch

  Or swap: 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.