Homemade Angelica Liqueur (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

These recipes are probably much closer to Galliano® than Benedictine®.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

• 3 tbsp dried, chopped angelica root
• 1 tbsp chopped almonds
• 1 allspice berry, cracked
• 1 one-inch stick of cinnamon, broken
• 3 to 6 anise or fennel seeds, crushed
• 1/8 tsp powdered coriander seed
• 1 tbsp choped fresh marjoram leaves or 1 tsp dried marjoram leaves
• 1 1/2 cups vodka
• 1/2 cup sugar syrup
• 1 drop each yellow and green food coloring (optional)

Combine all the herbs, nuts and spices with vodka. Age 2 weeks, shaking daily. Strain and filter. Add food coloring, add sugar syrup to liqueur, age in cool, dark place for 1 month.