2 c grain alcohol (alcohol as high as possible), 3c neutral dry brandy, or 3c vodka
1 tsp of one or more of each the following dried roots: gentian root, angelica root, wormwood, orris root, galangal root, burdock root
1 vanilla bean or tbsp of vanilla bean extract
1-1/2 tsp Juniper berries (dried) approx 10-14 berries)
4 cardamom pods
4 cloves
1 tsp dried orange peel
1 cinnamon stick
1 sprig of rosemary (about 20 -30 leaves)
4-5 peppermint leaves
4-5 fresh sage, or 2-3 dried sage leaves
1/4 tsp saffron
1 tsp lemon balm (melissa oficianalis)
1 star anise – soak for 1-2 days and test. Star anise has an intense flavor and will overpower your mixture very quickly if you’re not careful. Keep infusing to taste.
3. Strain, add simple syrup, distilled water, and white vermouth to taste.
4. (optional) Add mixture to small oak barrel and let it rest for 1 – 3 months, OR add toasted oak chips (about 3 tbsp) to mixture, and soak for up to 4 weeks
Once it is clear, bottle it up. It will be certainly drinkable now, but will continue to mellow over the next few months. Store it in a cool dark cupboard.
Source: Kurt Keydel, https://tickledpalate.wordpress.com/2013/04/06/how-to-make-amaro-a-basic-recipe/
Dan's notes:
First try: 8oz 120pf alcohol, Gentian Orris Wormwood and Angelica bitterers, 150ml syrup, 150ml water. Sweet, versatile, pleasant.
Second try: 8oz 120pf, Orris and Wormwood, no rosemary or lemon balm, plus licorice and fennel. Might have oversteeped. 150ml syrup, 100ml water. Licorice is noticeable. Stronger overall.
1 tsp of one or more of each the following dried roots: gentian root, angelica root, wormwood, orris root, galangal root, burdock root
1 vanilla bean or tbsp of vanilla bean extract
1-1/2 tsp Juniper berries (dried) approx 10-14 berries)
4 cardamom pods
4 cloves
1 tsp dried orange peel
1 cinnamon stick
1 sprig of rosemary (about 20 -30 leaves)
4-5 peppermint leaves
4-5 fresh sage, or 2-3 dried sage leaves
1/4 tsp saffron
1 tsp lemon balm (melissa oficianalis)
1 star anise – soak for 1-2 days and test. Star anise has an intense flavor and will overpower your mixture very quickly if you’re not careful. Keep infusing to taste.
1. Soak the bittering agents (the "1 tsp of one or more..." line) for 5-7 days in grain alcohol or 2 weeks in 80-proof vodka/brandy.
2. Remove the bittering agents; add the flavoring ingredients (everything else) and soak 2-3 days (except take star anise out after a day)3. Strain, add simple syrup, distilled water, and white vermouth to taste.
4. (optional) Add mixture to small oak barrel and let it rest for 1 – 3 months, OR add toasted oak chips (about 3 tbsp) to mixture, and soak for up to 4 weeks
5. (optional) if after the mellowing period you wish to darken it further, you will need to create caramel coloring by heating granulated or brown sugar in a pan on the stovetop and dilute CAREFULLY and SLOWLY with boiling water. Add up to 1 oz of caramel coloring to darken your amaro more.
6. (optional) See the fining process in an earlier post (https://tickledpalate.wordpress.com/2012/10/06/italian-bitters-amo-amas-amat-amamos-amari/) if the mixture is too cloudy to your liking. You can let it settle for a few days and try to siphon off the clearer liqueur above any sediment.Once it is clear, bottle it up. It will be certainly drinkable now, but will continue to mellow over the next few months. Store it in a cool dark cupboard.
Source: Kurt Keydel, https://tickledpalate.wordpress.com/2013/04/06/how-to-make-amaro-a-basic-recipe/
Dan's notes:
First try: 8oz 120pf alcohol, Gentian Orris Wormwood and Angelica bitterers, 150ml syrup, 150ml water. Sweet, versatile, pleasant.
Second try: 8oz 120pf, Orris and Wormwood, no rosemary or lemon balm, plus licorice and fennel. Might have oversteeped. 150ml syrup, 100ml water. Licorice is noticeable. Stronger overall.
