Making liqueurs and cordials
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Garden Angelica (Angelica Archangelica L)


1 tsp. dried marjoram
2 green cardamoms
1/16 tsp. ground allspice
1/16 tsp. ground star anise
1/16 tsp. ground cinnamon
1/16 tsp. ground coriander
1/2 apricot kernel
2 fl oz (0.6 dl) vodka
1/2 cup (1.2 dl) sugar syrup
(see below)
1 cup (2.4 dl) vodka
2 Tbsp. fresh or dried angelica root
2 fl oz (0.6 dl) vodka

In a mortar grind the cardamom seeds and half an apricot seed. Mix with other spices (except angelica root) and place in a tight glass jar or bottle and add 2 fl oz (0.6 dl) vodka. After one week filter through a coffee filter. Combine with sugar syrup and 1 cup (2.4 dl) vodka.

In a separate small glass jar combine the angelica rood with 2 fl oz (0.6 dl) vodka. After two weeks filter through a coffee filter. Add small portions of the angelica root extract to the liqueur until you get a suitable flavor. Check the flavor after 2 months. If necessary add some more sugar syrup, vodka, or angelica extract.

Other herbal liqueurs can be made by exchanging angelica root with another herb.

Sugar syrup:

For herbal liqueurs it is best to use a sugar syrup which is made as follows: In a saucepan combine 1 lb. (450 g) sugar, 1 cup (2.4 dl) water and 1/4 tsp. citric acid. Heat the mixture and stir until the sugar is dissolved. Allow to simmer on reduced heat for 15 minutes.

Other recipes for angelica liqueur can be found at:

Gunther's Angelica Liqueur (Long and Kibbey)
Brewery Lane
Astray recipes
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