Elite life
Angelica Liqueur Recipes |
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Angelica Liqueur 1 Ingredients: 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 1 cup (2.4 dl) vodka 2 Tbsp. fresh or dried angelica root 2 fl oz (0.6 dl) vodka Instructions: 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. |
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Angelica Liqueur 2 Ingredients: 1 drop Food Coloring (Green) 1 tbs. Marjoram leaves (fresh chopped) 1 drop Food Coloring (yellow)1 drop Food Coloring (yellow) 3 tbs. Angelica root, chopped 1 cinnamon stick 1 tbs. Almonds 1/8 tsp. Coriander 1/8 tsp. Coriander 6 Anise Seeds 1 allspice 1/4 cup Water 1/2 cup Sugar 1.5 cup Vodka Instructions: Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month. |
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Absinthe Liqueur Ingredients: 1 pint Vodka 2 tsp Angelica Root, chopped 2 tsp Wormwood, crumbled 4 pods Cardamom 2 tsp Anise Seeds, crumbled 1/2 tsp Coriander, ground 1/2 tsp Fennel Seeds Instructions: Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age. |
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Galliano Liqueur Ingredients: 2 tsp. Dried and chopped angelica root 2 2" cinnamon sticks 3 whole cloves 1 tsp. Ground nutmeg 1 split vanilla bean 1 1/2 cup water 2 cup sugar 1 Tbs. Lemon juice 1 tsp. Anise extract 1 tsp. Banana extract 1 drop of pineapple extract 3 cup vodka 1 Tbs. Finishing formula Instructions: Boil angelica root, cinnamon, cloves, nutmeg and vanilla bean in saucepan with water. Do not allow to cool, strain mixture into aging jar. Save the vanilla bean and discard the other solid ingredients. Pour liquid into clean saucepan and add the vanilla bean to it. as well as the sugar. Allow to simmer for a minute then let cool. Add lemon juice, extracts and vodka to aging jar. Allow 2 weeks to age and then strain to desired clarity. Add Finishing formula and age as long as you can stand it (3 or 4) months. |
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Spice Angelica Liqueur Ingredients: 6 cardamom pods (white) 3 teaspoons anise seed 2 1/4 teaspoons chopped angelica root 1 cinnamon stick ( about 2'" long) 1 clove 1/4 teaspoon of mace 1 quart vodka 1 cup simple syrup Instructions: Remove the seeds from the cardamom pods, add the anise seed and grind together with the back of a spoon. Add this and the rest of the spices to the vodka and age 1 week, filter, add syrup and bottle. |
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Digestif Liqueurs Ingredients: 1 quart Akvavit 1 long piece (2 inch) of angelica root 1 cup water 1/2 ounce coriander seeds 12 fennel seeds 12 anise seeds 1 lemon 1/2 pound superfine sugar Instructions: Place Akvavit in a large bowl. Simmer angelica root and water together until 1/4 cup water remains then add, plus root, to the Akvavit. Put all seeds in a mortar and pulverize as much as possible then place in the Akvavit. Peel the lemon with a vegetable peeler, avoiding the white pith, and add to the Akvavit. Squeeze the lemon and add the juice with the sugar to the bowl. Stir all the ingredients together. Cover and let sit for 5 days at room temperature stirring occasionally until the sugar has melted. Store for a further 5 days in the refrigerator, covered. Finally strain through a paper filter into a bottle and store. |
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