The liqueur has a distinctive herbal flavor, is subtle, almost grassy, with a floral hint coming through mostly in aromatics. You can't help but enjoy this.
Author: Chief Mixologist
Recipe type: Liqueurs
Serves: 1 bottle
- 3 Tablespoons dried chopped angelica root
- 1 Tablespoon chopped almonds
- 1 allspice berry, cracked
- 1 1-inch piece cinnamon stick, broken
- 3 to 6 anise or fennel seeds, crushed
- 1/8 teaspoon powdered coriander seed
- 1 Tablespoon chopped fresh marjoram leaves or 1 teaspoon dried
- 1 1/2 Cups vodka
- 1/2 Cup granulated sugar
- 1/4 Cup water
- 1 drop each yellow and green food color (optional)
- 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 and sterilize. 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 to room temperature.
- 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.
**Microwave Directions: This step may be done in the microwave oven using a glass bowl. Microwave on HIGH for 1 to 1.5 minutes, stirring every 30 seconds.