Amaro Angostura Recipe

Amaro Angostura (house-style infusion)

1. 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. 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. 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. 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. 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. 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. 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. 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.