Amaro Angostura Recipe
Recipe information
Make Amaro Angostura in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Amaro Angostura (house-style infusion)
Amaro Angostura (house-style infusion)
1. Prepare the base infusion
Combine 2 cups of bottled Angostura bitters and 1 cup of high-proof neutral spirit in a clean, sealable glass jar (at least 1.5–2L capacity). The bottled bitters provide concentrated botanical flavors; the added spirit increases extraction of heavier bitter and aromatic compounds and raises the final ABV to a preserve level.
2. Add bittering and aromatic botanicals
To the jar add 1 tablespoon dried bitter orange peel (or a small amount of gentian root), 1/2 tablespoon dried gentian root if using, 1 cinnamon stick, 3 whole cloves, 1/2 star anise, 3 lightly crushed cardamom pods, 1/2 teaspoon dried cassia/bitter bark (optional), and 1/4 teaspoon of aloe vera leaf or gentian flower if using. Add the split 1/2 vanilla bean and the 2 pieces of fresh orange peel (avoid pith to prevent harsh bitterness).
3. Steep
Seal the jar and let the mixture macerate at room temperature for 3–7 days, tasting daily. Shake the jar once or twice a day. The high-proof spirit pulls oils and deeper bitter notes from the botanicals; stop infusion when you reach a balance of bitter, sweet, and aromatic notes similar to Angostura-style amaro (usually 4–5 days).
4. Make simple syrup
While the infusion steeps, combine 2 cups water, 1 cup granulated sugar, and 1/4 cup demerara sugar in a saucepan. Heat gently, stirring until sugars fully dissolve. Bring to a low simmer for 1–2 minutes to integrate the demerara, then remove from heat and cool to room temperature. Cooling prevents over-extraction when blending into the infusion.
5. Strain the infusion
After desired steeping time, strain the spirit through a fine mesh sieve lined with cheesecloth into a large bowl or measuring vessel. Press gently on solids to extract liquid but avoid forcing fine particulate. Discard solids.
6. Sweeten and dilute
Slowly stir the cooled simple syrup into the strained infusion, tasting as you go. Add the full amount of syrup if you want a sweet amaro, or reduce to taste for a drier finish. The recipe as written (2 cups water : 1.25 cups total sugar) yields a moderately sweet amaro. If final ABV is higher than desired, add additional water in small increments to reach a balanced palate; typical commercial amari are 25–45% ABV, but aim for a rounded flavor rather than precise ABV.
7. Rest and marry
Bottle the blended amaro in dark glass bottles and rest for at least 1–2 weeks in a cool, dark place to allow flavors to harmonize. Taste after one week and adjust sweetness or bitterness by adding small amounts of simple syrup, water, or a few drops of Angostura bitters if needed.
8. Filter and final bottle
If you prefer clarity, run the amaro through a coffee filter or microfiltration setup to remove any fine haze. Seal in bottles and label with date. Store at room temperature; refrigerate after opening if desired.
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