In a medium, heavy-bottomed saucepan, add sugar and 1 cup water and cook over low heat, stirring continuously with a wooden spoon until sugar dissolves (approximately 3 minutes). Once the sugar dissolves, add bitterwood and wormwood (or other bittering agents); add all the spices and aromatics except the orange peels. Bring to a boil and then turn down to a simmer.

While stirring, slowly and carefully add 3 cups water. Add orange peels and simmer on low for 1 hour, stirring occasionally. Remove from heat.

Allow mixture to cool completely before straining. If the amaro is too bitter, add some simple syrup to taste. Keep refrigerated for up to one month.

Serve over ice, or use it to expand your nonalcoholic cocktail repertoire. To make a riff on a moscow mule, mix 3 ounces of nonalcoholic amaro and 3/4 ounce fresh lime juice, and top it with ginger beer.