Galliano-Style Liqueur (1 1/2 qt.)
1 teaspoon chopped, dried angelica root
3-inch cinnamon stick
1 whole clove
1 pinch nutmeg
1 vanilla bean, split
1 cup water
2 cups granulated sugar
1 tablespooon lemon juice
1/2 teaspoon anise extract
1/2 teaspoon banana extract
1/2 teaspoon (scant) pineapple extract
3 cups 100 proof vodka
1 teaspoon glycerine
2 to 3 drops yellow food coloring
Put angelica, cinnamon, clove, nutmeg and vanilla bean in medium saucepan, add water. Heat to boil, remove from heat. Let stand 15 seconds. Then pour through wire-mesh strainer, lined with a coffee filter, into a bowl. (It's important to work quickly or the spices will impart too strong a color and taste to the liquid.) Hold on to the vanilla bean, discard the other spices. Rinse saucepan and pour liquid back into it. Add vanilla bean and sugar. Heat to boil, reduce heat and simmer 1 minute, stirring constantly. Remove from heat and cool to room temperature. Add lemon juice, extracts, and alcohol, stirring to combine. Pour into clean container. Cap, and age in a cool, dark place for 1 week. After 1 week, strain through a cloth bag set in a wire-mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in glycerine and food coloring. Bottle and seal, allow to age for 3 to 6 months.
1 teaspoon chopped, dried angelica root
3-inch cinnamon stick
1 whole clove
1 pinch nutmeg
1 vanilla bean, split
1 cup water
2 cups granulated sugar
1 tablespooon lemon juice
1/2 teaspoon anise extract
1/2 teaspoon banana extract
1/2 teaspoon (scant) pineapple extract
3 cups 100 proof vodka
1 teaspoon glycerine
2 to 3 drops yellow food coloring
Put angelica, cinnamon, clove, nutmeg and vanilla bean in medium saucepan, add water. Heat to boil, remove from heat. Let stand 15 seconds. Then pour through wire-mesh strainer, lined with a coffee filter, into a bowl. (It's important to work quickly or the spices will impart too strong a color and taste to the liquid.) Hold on to the vanilla bean, discard the other spices. Rinse saucepan and pour liquid back into it. Add vanilla bean and sugar. Heat to boil, reduce heat and simmer 1 minute, stirring constantly. Remove from heat and cool to room temperature. Add lemon juice, extracts, and alcohol, stirring to combine. Pour into clean container. Cap, and age in a cool, dark place for 1 week. After 1 week, strain through a cloth bag set in a wire-mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in glycerine and food coloring. Bottle and seal, allow to age for 3 to 6 months.
