Put angelica, cinnamon, clove, nutmegand vanilla bean in medium saucepan, add water. Heat to boil,remove from heat. Let stand 15 seconds. Then pour through wire-meshstrainer, lined with a coffee filter, into a bowl. (It’s importantto work quickly or the spices will impart too strong a colorand taste to the liquid.) Hold on to the vanilla bean, discardthe other spices.
Rinse saucepan and pour liquid back intoit. Add vanilla bean and sugar. Heat to boil, reduce heat andsimmer 1 minute, stirring constantly. Remove from heat and coolto room temperature.
Add lemon juice, extracts, and alcohol,stirring to combine. Pour into clean container. Cap, and agein a cool, dark place for 1 week.
After 1 week, strain through a cloth bagset in a wire-mesh strainer over a large bowl. Repeat until desiredclarity is reached. Stir in glycerine and food coloring.
Bottle and seal, allow to age for 3 to6 months.
Makes about 1 1/2 quarts.
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