Angelica Liqueur Recipe

• 3 Tbsp. Dry minced angelica root
• 1 Tbsp. Minced almonds
• 1 x Allspice berry, cracked
• 1 x 1" piece cinnamon stick, broken
• 3 x To 6 anise or possibly fennel seeds, crushed
• 1/8 tsp Powdered coriander seed
• 1 Tbsp. Minced fresh marjoram leaves or possibly 1 teaspoon dry
• 1 1/2 c. Vodka
• 1/2 c. Granulated sugar
• 1/4 c. Water
• 1 dsh Each yellow and green food color,(optional)

1. Combine all herbs, nuts and spices with vodka in a 1 qt or possibly larger aging container.
2. Cap tightly and shake daily for 2 weeks.
3. Strain through a fine muslin cloth or possibly coffee filter; discarding solids.
4. Clean out aging container.
5. Place liquid back in container.
6. Place sugar and water in saucepan and stir to combine over medium heat.
7. **
8. When sugar is completely dissolved, set aside and let cold.
9. When cold combine with food coloring and add in to liqueur liquid.
10. Cap and allow to age and mellow in a cold, dark place for one month.
11. **Microwave Directions: This step may be done in the microwave oven using a glass bowl.
12. Microwave on HIGH for 1 to 1.5 min, stirring every 30 seconds.

root, almonds, allspice, cinnamon, anise, marjoram, vodka, sugar, water

Taken from cookeatshare.com/recipes/angelica-liqueur-65478 (may not work)