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...