Rite of Spring Amaro

1 tsp chopped dried orange peel

1 tsp anise seeds

6 green cardamom pods

1 tbsp wormwood

1 tbsp angelica root

1 tsp licorice root

1 tsp dried hyssop

1 tbsp dried hops

1 tsp dried artichoke leaf

1 tsp dried lemongrass

zest of 1 orange, 1 lemon, and 1 grapefruit, cut into strips

6 mint sprigs

6 fresh sage leaves

3 cups fresh high proof vodka, 151, or everclear

Combine, steep 3 weeks, add syrup and water to taste.

Source: Amaro by Brad Thomas Parsons

Attempts:
325ml 120pf, 175ml simple syrup, 250ml water - a little strong still but some neat flavors that are not as common in the rest of the ones I've been making.
325ml 120pf, 125ml syrup, 250ml water; without hops and lemongrass, with lemon thyme. Also pretty good.
200ml 120pf, 100ml syrup, 200ml water. Without sage, lemongrass and grapefruit; with rose flowers. A little less licorice, a little sweeter, though might be just my imagination.

Summer Solstice Amaro

1 tbsp chopped dried orange peel
1 tsp anise seeds
1 tsp grains of paradise
2 tbsp cinchona bark
1/2 cup dried cherries
2 oranges' zest, cut into strips
2 lemons' zest, cut into strips
6 fresh sage leaves
6 fresh basil leaves
3 cups high-proof vodka or 151 or everclear

simple syrup and water

Combine everything, steep 3 weeks. Add syrup and water to taste.
300 ml 120 proof + 125 ml syrup + 125ml water
250 ml 120 proof, 100 ml syrup, 100 ml water, with 1 tsp ground cinchona, 1 tbsp cherry bark, and 1 tsp gentian instead of the 2 tbsp cinchona, and with fresh strawberries instead of dried cherries - too sweet and "fresh" tasting, almost candy like.
Source: Amaro by Brad Thomas Parsons

Serious Eats amaro

1 teaspoon anise seeds
6 fresh sage leaves
6 fresh mint leaves
1 teaspoon fresh rosemary leaves (about 1 sprig's worth)
1 allspice berry
1/2 teaspoon whole cloves
1/2 teaspoon gentian root

3 cups 151-proof neutral grain spirit (see note)
sugar
water

Grind or mortar/pestle everything, put it in the alcohol, steep 3 weeks, shaking frequently.
Add simple syrup and water to taste.
I've tried:
325ml 151-proof alcohol, 125ml syrup, 425ml water. Turned out pretty well, wintery, spicy.
160ml 120-proof alcohol, 100ml syrup, 150ml water. Also turned out well.
210ml 80-proof alcohol, 75ml syrup, 125ml water. A little weak.

Source: Marcia Simmons, Serious Eats, https://www.seriouseats.com/recipes/2012/05/diy-amaro-homemade-amari-averna-recipe.html

Edit: also source: https://www.washingtonpost.com/recipes/amaro-cucciolo/13646/ - theirs has also the rind of 1 grapefruit. That one's from Jeff Faile, tested by Carrie Allan.

Popular Mechanics Amaro

750-ml bottle ­Spirytus Rektyfikowany, ­Everclear, high-proof vodka, or other strong neutral spirit

Quick-infusing stuff:
5 grams whole cloves
2 grams cinnamon bark
5 grams juniper berries
5 grams gentian root
5 grams cinchona bark

Slow-infusing stuff:
5 grams allspice
5 grams cardamom
10 grams orris root
10 grams fresh ginger
15 grams grapefruit peel
5 grams fresh rosemary
1 vanilla bean
5 grams rhubarb root
10 grams rosebuds
3 grams calendula buds
3 grams yarrow

Simple syrup (equal volumes sugar and water, melted)
Water

Put the quick-infusing stuff in the alcohol. Wait about 3 days, or whenever it smells/tastes pungent enough. Strain. Add the other stuff, wait about a week.
Add syrup until it's not bitter, then add water until it doesn't burn. I added about half as much syrup, and equally as much water, to 151-proof Everclear base. So, 300ml alcohol, 150ml syrup, 300ml water.

Source: Jacqueline Detwiler, Popular Mechanics, https://www.popularmechanics.com/home/food-drink/a18930162/how-to-make-amaro/