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The Poitou-Charentes region in western France is famous for its gastronomic traditions. Oysters and the most delicious lambs in the world are grown here, and an unusual angelica liqueur Angelica is served for dessert. We will prepare it.
In the western region of France, Poitou-Charentes live people with taste. They are very fond of making goat cheese, growing oysters on an industrial scale, fishing in the coastal waters of the Atlantic Ocean, and hatching especially tasty lambs. Residents of the region do not shun drinking. Here, for example, they grow grapes for cognacs, among which the notorious Martell takes pride of place. Berries that did not go to cognac are successfully processed into delicious wines and aperitif Pinot de Charentes – a mixture of slightly fermented grape juice and cognac.
But more than grape drinks here they like drinks from the fragrant plant Angelica, which we simply call angelica. This local delicacy is often used for confectionery purposes, but it has proven itself best in liqueurs. Angelica itself has a high medicinal potential. It has a tonic effect, has stimulating and antispasmodic properties. Very helpful in digestion. In the department of Des Sèvres, angelica is called the “grass of the angels”.
Liquor Angelica (Angelica) is a green translucent liquid with a strength of 40%. It contains only cognac angelica and sugar, but at home, various herbs and spices are often added to the liquor. The drink is slightly sweet, drunk as a digestif after a meal in its pure form. It is best served chilled or with crushed ice. Angelica is also part of many cocktails and sorbets.
Angelica liqueur recipe with angelica root
- 3 art. l. chopped dried angelica root
- 1 st. l. chopped almonds
- 1 allspice peas
- 3 cm cinnamon sticks
- 3-6 anise or fennel seeds
- 1 / 8 hours. L. Molotogo koriandra
- 1 st. l. chopped marjoram leaves or 1 tsp. dried
- 350 ml vodka (pure alcohol)
- 120 ml simple sugar syrup
- 1 drop each yellow and green food coloring (optional)
Crush the peppercorns. Put all spices and herbs in a jar and pour them with 350 ml of vodka (you will get a weak liquor) or alcohol. Keep for 2 weeks, stirring constantly. Strain and filter, add simple sugar syrup made from 1 part water and 1 part sugar. Keep in a dark cool place for 1 month. Serve as a digestif.
Simplified Angelica liqueur recipe
- 15g sliced angelica root or stems
- 15 g chopped almonds or almond extract
- 350 ml vodka (pure alcohol)
- 120 ml simple sugar syrup (or 120 ml honey)
Angelica and almonds put in a jar and pour vodka (alcohol) over them. Insist in a dark cool place for 5 days. Strain and filter. Add syrup or honey. To sustain 2 more months and it is possible to drink. Also in this liquor you can add a pinch of nutmeg, a pinch of cinnamon, one clove, 1,5 tsp. hyssop, lemon verbena to taste.
Liqueur Angelica on alcohol
- 950 ml pure alcohol
- 250 ml pure water (or more to taste)
- 500-950 ml fresh angelica leaves
- 450 g sugar (or more to taste)
- 1 cinnamon stick
- 6 clove buds
Grind angelica leaves with scissors and place in one and a half to two liters. bank. Add water, sugar and spices, pour alcohol. Insist in a dark cool place for 2 months, then strain and filter. Pour into bottles. Let it rest for 2-3 days and you can serve it to the table. In this recipe, any other strong alcoholic drink can be used instead of alcohol, but then water is not required at all.
The amount of water, by the way, can also be reduced or increased, depending on how much strength you need in the liquor. The sugar content in the drink can be adjusted independently.