Ingredients:
2 oz fresh stems of Angelica
2 pints of brandy
1 tbsp skinned, bitter almonds
1 pint of syrup*
Instructions:
Chop up Angelica stems and steep in brandy during 5 days.
Add skinned bitter almonds reduced to pulp.
Strain the liquid through fine muslin.
Add 1 pint of syrup.
Filter and bottle.
*To make syrup, boil 2 cups of sugar and 1 cup of water for five minutes.
Image from CocktailDB