Amaro is a general name for a bitter herbal liqueur, traditionally served in Italy after a meal as a digestif. It is made by infusing base alcohol (grape brandy, neutral spirits, or wine) with a blend of herbs, roots, flowers, and spices. No two amari are alike because the combination of ingredients is endless.

Glassware and props provided by Found on 4th in Albuquerque.

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Amaro Recipe

If you can’t get a high-proof, neutral grain spirit like Everclear, use the highest-proof vodka you can find. There is no need to measure the ingredients below, just a generous pinch of the first two (bitter and dried) and a small pinch of the last (fresh). This list is for inspiration—use any combination you want. Starred ingredients are the ones we chose for the workshop.
Prep Time15 minutes
Total Time30 days
Servings: 2 pints
Author: Dylan Storment

Ingredients

Base ingredients

  • 10 ounces 151-proof or the highest-proof vodka you can find
  • 3/4 cup sugar
  • 3/4 cup water

Bitter ingredients

  • Cherry tree bark*
  • Cinchona bark*
  • Wormwood*
  • Licorice root
  • Angelica root
  • Gentian root

Dried ingredients

  • Cloves*
  • Lemongrass
  • Star anise*
  • Cardamom*
  • Dried hawthorn berries*
  • Hyssops
  • Lavender*
  • Hops
  • Vanilla beans*

Fresh ingredients (use sparingly)

  • Dried orange peels*
  • Mint
  • Sage
  • Rosemary

Instructions

  • Combine ingredients of your liking in a 12-ounce jar. Add alcohol. Seal tightly and let steep in a cool, dark place for 2 weeks.
  • Make a simple syrup by heating equal parts sugar and water until dissolved and let cool completely. Strain the infused alcohol from the herbs/botanicals, add the cooled syrup to the infused alcohol, and seal. Leave in a cool, dark place for an additional 2 weeks or more—this helps the flavors really integrate. Serve chilled or over ice.

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