chopped dried angelica root
yellow food coloring,
(2 to 3)
Rinse saucepan and pour liquid back into it. Add vanilla bean and sugar. Heat to boil, reduce heat and simmer 1 minute, stirring constantly. Remove from heat and cool to room temperature.
Add lemon juice, extracts, and alcohol, stirring to combine. Pour into aging container. Cap, and age in a cool, dark place for 1 week.
Then strain through a cloth bag set in a wire-mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in glycerine and food coloring. Bottle, seal, age for 3 to 6 months.
Put angelica, cinnamon, clove, nutmeg and vanilla bean in medium saucepan, add water. Heat to boil, remove from heat. Stand 15 seconds. Then pour through wire-mesh strainer, lined with a coffee filter, into a bowl. (It's important to work quickly or the spices will impart too strong a color and taste to the liquid.) Hold on to the vanilla bean, discard the other spices.