Angelica Rataffia is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic drink of brandy infused with angelica shoots and allspice berries. The full recipe is presented here and I hope you enjoy this classic British version of: Angelica Rataffia.
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This is a classic recipe for a Victorian version of Angelica Rataffia that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Put a quarter of a pound of angelica shoots in one quart of brandy, half a pint of water, one pound of sugar; and a quarter of an ounce of allspice. Let the mixture infuse in a close vessel for six weeks, then drain off, and bottle
115g angelica shoots, washed and dried
1.2l brandy
300ml water
450g granulated sugar
1 1/2 tsp allspice berries
Method:
Pack the angelica shoots in a large, lidded jar then add the brandy, water, sugar and allspice berries. Stopper tightly then set aside for 6 weeks in a dark place to infuse.
After this time drain off the liquid, pour into bottles, stopper and store until needed.
Angelica shoots, 1/4lb.; brandy, one quart; water, half pint; sugar, 1lb.; allspice, 1/2oz.