Liqueur d’Angélique

Angelica Liqueur

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Even in wine-producing districts of France, there is great interest in making wines and spirits at home, flavoured with fruit and flowers from the hedgerow and garden.

These two recipes appeared in a booklet published by the French equivalent of our magazine Vole. I have been able to make the angelica version because angelica seeds everywhere in my herb garden and I am glad to find more ways of using it.


  • 55 g(2 oz) tender young stems of angelica
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • litre( pt) eau-de-vie blanche (40°)
  • 900 g(2 lb) sugar
  • 500 ml(18 fl oz) water, spring or non-carbonated


Cut the angelica stems into short sections and place in a large jar or wide-necked bottle. Add the nutmeg, cinnamon and the eau-devie. Seal the jar and leave for 4 days.

Dissolve the sugar in the water over low heat, bring to the boil and simmer for 4 minutes. Cool then add to the angelica mixture. Leave overnight and strain through a very fine sieve or coffee filter.

Bottle up the liqueur and make a pretty label with the name and date. This concoction is recommended as a digestive after meals.