Thread: Angelica Liqueur - Ratafia d'angélique

Ratafia d'angélique

At long last the wait is over! *Finally the angelica plants (Archangelica officinalis) are in their second year so the stems can be used to make glacé angelica which is delicious. It is quite time consuming preparing the stems but well worth the bother...however, it is the liqueur I have been anxiously waiting to make. * In Jenny Baker's Cuisine Grandmère, she gives this recipe sourced from Dinard in Bretagne.

So I bought the vodka, idealy it should be macerated in eau-de-vie. * The recipe *states...

fill a preserving jar with 225g of chopped angelica stalks, add a handful of cloves, a vanilla pod or cinnamon stick and a grating of nutmeg. *Completely cover with the liquour and leave for two months if the angelica is fresh, or for three if it has been dried. * When the two months have passed, melt 225g sugar in a little water, let it bubble for 5 minutes and leave to cool. *Strain the liqueur, mix with the syrup and taste, adding more sugar if necessary. *Bottle and leave for at least one more month before drinking in small glasses as a digestif.



So now yet another wait...

I have never heard of this, very curious now.

Originally Posted by oneshot

I have never heard of this, very curious now.

Never myself , it sounds a bit bit flash , well flasher than a "slippery nipple"or a "screening orgasm "

Challenge EeeBees. Melt sugar in water? Dissolve surely? Call me a picky bastard if you want.

Rushy, yes, dissolve would be more grammatically correct but that is how the recette is written

Originally Posted by Munsey

Never myself , it sounds a bit bit flash , well flasher than a "slippery nipple"or a "screening orgasm "

Will have to wait and see!!!!

This is a two year old plant...it is pretty much nigh on 2 metres tall...



The vodka is taking on a nice greenish tinge!


As I write I can hear a rooster sounding off over the fields and not too far away...

This is what it looks like with eight days to go before adding sugar and bottling...

cripes eebees ya not gonna add the rooster for a bit o body are ya. be nice to the old fowl and add a well marinated hunting sock instead -marinated by a solid week in a boot that is!
shes an interesting brew.

Does it make you see things? @EeeBees

@Ryan, I have not tried it yet so not sure what havoc it may incur...once the sugar is added, there is a further wait for a minimum of a month...cannot wait to try it...

Originally Posted by EeeBees

@Ryan, I have not tried it yet so not sure what havoc it may incur...once the sugar is added, there is a further wait for a minimum of a month...cannot wait to try it...

I think I speak for several people when I say that I do too!

Love your sense of adventure EeeBees. You may hear more than roosters crowing when you sample that brew! Keep us posted.

Real men drink single malt, in a glass with a dash of water but no ice.

Back again!

The next step was to drain off the stems and spices and add sugar. The recipe calls for 225g sugar, suggesting that more may be required, which it did. I guess I would have added another 40 plus grams...melted the sugar in a little water and let it bubble for about six minutes, allowed it to cool for a few minutes and then stirred it into the liquour...so the lid is back on and another month to wait...as it is at the moment, the angelica flavour is greater than subtle and with the sugar have equalised the alcohol...it has got a nice balance...I love the colour!!

Here it is...