For the tincture: Place the angelica in a glass jar with the fresh mint, dried chamomile and fennel seeds. Pour on the vodka to cover all the plant material. Seal the jar and let steep in a cold dark place for 10 to 14 days.
When ready, strain through muslin, reserving the liquid. This should produce about 1 2/3 cups vodka tincture.
For the cocktail: Making the cocktail couldn't be simpler, just muddle a shot of the angelica tincture (about 1 ounce) with a sprig of mint, some dill leaves and lime slices in a tall glass. Top up with ice and flat or uncarbonated ginger beer or a soft cordial/drink you fancy.
Drink before meals to aid digestion or after meals if experiencing indigestion. Store the tincture in a bottle in a cool, dark place for at least 1 year.
Notes: You can make the drink considerably less alcoholic by adding the shot of tincture to boiling hot mixer/cordial, then allowing it to cool before adding the ice, mint, lime and dill. This works because the boiling hot mixer evaporates off most of the alcohol in the tincture.
Contains alcohol. Do not take if you are on medication from the doctor for a stomach ulcer or inflamed stomach lining - this is for simple indigestion and wind. Consideration should be taken when driving due to the alcohol content.
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.
Recipe courtesy of James Wong