Adapted from Hannah Lee Leidy
Makes 1 quart
Level: Easy; Prep time: 5 minutes; Cook time: 1 hour, 5 minutes; Total time: 1 hour, 10 minutes, plus cooling time
Alcohol and time help flavors integrate into amaros, but you can create a nice nonalcoholic amaro by experimenting with different bittering agents and herbs. A significant upside of zero-proof amaro is that it only takes a couple of hours to make, so it is easy to test various herbs and spices, then review them without waiting the month required to infuse botanicals in alcohol. This recipe uses quassia bitterwood and wormwood, but you can use any bittering agent, from cherry tree or cinchona bark to licorice or dandelion root. I also throw in some hibiscus to add color.
Zero Amaro
Servings: 1 quart
Ingredients
- 2 cups granulated white sugar
- 1/2 tablespoon quassia bitterwood
- 1/2 tablespoon wormwood
- 2 tablespoons whole allspice
- 2 star anise pods
- 1 tablespoon hibiscus flowers
- 1 teaspoon black peppercorns
- 1/2 tablespoon chicory
- 4 cups water
- 4 tablespoons dried orange peels , crushed
- Simple syrup (optional, as needed)
Instructions
- 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.
