Achillea Clavennae Grappa Liqueur Recipe D.I.Y.

Angelica Grappa Liqueur Recipe D.I.Y.
Angelica Grappa Liqueur Recipe D.I.Y. Grappa with a unique touch!

Angelica Grappa Liqueur Recipe

Hey Guys and Gals!

Are you looking for an awesome Angelica Grappa Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Angelica Grappa Liqueur in the world.


  • a few dried Angelica roots
    – 1 liter Grappa
    – 3-5 juniper berries
    – a dab of nutmeg
    – a tablespoon cane sugar

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 


Combined all the ingredients including the grappa, in the container that you will be using to age in. Make sure that the nuts are totally submerged in the grappa. Cover and close the container.

Aging, Straining, filtering, and Drinking Your Angelica Grappa Liqueur

After 2 months of aging, strain your liqueur through several layers of cheesecloth.

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

You can add water for a lighter taste, though I suggest that you use clear mineral water. I have found that tap water can make your alcohol cloudy.

If you feel that your liqueur is to sharp you can add a little more sugar. To strong of a taste? Add some more grappa or filtered water, though I do suggest that you go easy, you have waited 2 months you don’t want to mess it up now!

Congratulations, You Have Completed Making this Awesome Angelica Grappa Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.



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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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