Amaro (montenegro) Recipe
Indulge in the captivating flavors of Amaro Montenegro, a fragrant herbal liqueur that harmoniously blends sweet and bitter notes. Crafted from a secret recipe of over 40 botanicals, this delightful elixir offers a rich tapestry of orange peel, spices, and rich herbs. Perfect as an after-dinner digestif, its smooth finish and aromatic complexity will transport your senses to the sun-drenched hills of Italy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Amaro Montenegro Ingredients
Method
Instructions for Amaro Montenegro
Infusing the Botanicals
In a large glass jar, combine dried orange peels, dried angelica root, dried gentian root, cloves, cinnamon stick, star anise, and vanilla bean. Pour in the high-proof alcohol and seal the jar tightly. Let the mixture infuse in a cool, dark place for 2 weeks, shaking it gently every few days.
Making the Syrup
After 2 weeks, prepare a simple syrup by combining sugar and water in a saucepan. Heat over medium heat until the sugar dissolves completely. Allow it to cool.
Straining the Mixture
Once the infusion is ready, strain the mixture through a fine mesh strainer or cheesecloth into a clean jar, discarding the solid botanicals.
Combining the Infusion and Syrup
Mix the strained infusion with the cooled simple syrup. Taste and adjust sweetness by adding more sugar syrup if desired.
Adding Fresh Herbs
If desired, add fresh herbs like thyme, mint, or basil to enhance the flavor. Let the mixture sit for an additional 2-3 days to meld the flavors.
Bottling
Once the flavors are well combined, transfer the amaro to clean bottles, seal tightly, and label. Let it rest for at least a week before consuming.