Homemade Amaro

What is Amaro, you say? It’s an Italian liqueur served as a digestif drink after a meal and also used in cocktails. Amaro means bitter, yet this libation has more to it. This is deliciously interesting with hints of herbs.

I first tasted Amaro at the B&B Ristorante in Las Vegas, where an Italian sommelier suggested it following a celebratory meal finishing off a work week. That was a few years ago and since then I’ve been on a quest tasting the different Amari at any Italian restaurant I’m lucky enough to dine at.

As with classic dishes, what goes into the Amaro is what grows in the region, although most producers keep their ingredients a secret. And unfortunately few export to North America.

Not finding the different Amari to explore here in the Pacific Northwest is what spurred me to make my own last year. The resulting concoction was quite delicious, yet – as can happen with a first batch – not quite there. The colour, for one, was too light. So this year I made a few adjustments and the 2015 vintage is greatly improved. 

Infusing takes time; this batch sat for six weeks and will settle for another two before it’s officially ready. It keeps well and makes for very special gifts. 

Here’s how:

Pick a selection of herbs from your garden. Or your neighbour’s herb planter, or a friend’s, or whatever is available at your local store. With emphasis on local. You want to highlight what grows in your region. I have several kinds of oregano and thyme, a few sprigs of mint (wanted the subtle taste), rosemary, some sage, and lavender.

Put the herbs in a large wide mouth jar, add rind and juice from half a grapefruit as the bittering agent, and half a fruit local to your area. I had an Ambrosia apple.

Find some of your favourite spices and add to the mix, if desired. I’m a pepper fan, so added some bright red peppercorns. And fennel fronds and stalks, as it’s one of my favourite vegetables.

 

Pour in vodka to cover the herbs, screw the lid on tightly. 

Leave to infuse away from direct sunlight for at least four weeks, shake the jar once a day. 

Feel free to taste now and then and notice how the alcohol changes in flavour. 

After the four to six weeks have passed (a bit longer is fine, work with your calendar), make the simple syrup using equal parts of water and raw organic cane sugar (1.5 cup of each for this batch). Do not use regular white sugar. 

Drain off the herbs and spices and add the simple syrup to the remaining liquid. And taste! Now it gets really exciting. 

Leave in a glass jar or pour directly into bottles with a tight-fitting closure. Be patient for another two weeks, let the flavours mellow, again out of direct sunlight. 

When the two weeks are up, find yourself a pretty liqueur glass, pour in your homemade Amaro, sip, and enjoy. And share with your friends! It’s a great ending to a good meal.

 

Comments