Amaro Recipe

Infuse the Alcohol

In a large glass jar, combine the high-proof alcohol with the dried herbs and dried citrus peels. Seal the jar tightly and let it sit in a cool, dark place for 2 to 4 weeks. Shake the jar gently every few days to mix the ingredients.

Prepare the Syrup

In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar is fully dissolved. If using, split the vanilla bean lengthwise, scrape the seeds into the syrup, and add the pod. Allow the syrup to cool completely.

Strain the Infusion

Once the infusion period is complete, strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.

Combine the Infusion and Syrup

Mix the strained infusion with the cooled syrup in a large mixing bowl or pitcher. Stir well to combine.

Bottling

Using a funnel, pour the finished amaro into clean, sterilized bottles. Seal the bottles tightly and label them with the date.

Aging

For best flavor, let the amaro sit for an additional 1-2 months before using. Store in a cool, dark place.