Amari Recipe

Prepare botanicals

Lightly crush cardamom pods and break cassia/cinnamon into smaller pieces. Combine gentian root, cinchona bark, wormwood, angelica root, chamomile, dried orange and lemon peel, cassia, star anise, crushed cardamom and lavender in a clean, dry wide-mouth jar (at least 1L). Add split vanilla bean and the fresh orange and lemon zest pieces.

Add spirit

Pour the 750 ml neutral spirit into the jar, ensuring the botanicals are fully submerged. Seal jar tightly.

Primary infusion

Store jar in a cool, dark place for 10–14 days. Shake the jar gently once or twice daily to agitate the solids and encourage extraction. Taste a small sample after day 7 to check bitterness and aromatics; adjust timing accordingly (longer for more bitterness).

Strain solids

After desired infusion time (typically 10–14 days), strain the spirit through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press or squeeze the solids lightly to recover as much infused spirit as possible, then discard solids.

Prepare simple syrup

Combine 250 ml water, 200 g granulated sugar and 50 g dark brown sugar (if using) in a small saucepan. Warm over medium heat, stirring until sugars dissolve. Add 30 g honey if using and stir until incorporated. Remove from heat and let cool to room temperature.

Blend and rest

Combine the cooled syrup with the strained infused spirit. Stir in 1 tsp vanilla extract if you didn't use the bean. Taste and adjust sweetness: for a drier amaro, add less syrup; for sweeter, add more syrup a little at a time. If the infusion is overly bitter, a touch more sugar or a small extra splash of water (10–20 ml) can help balance.

Clarify (optional)

If a clearer final product is desired, cold-filter the blended amaro: refrigerate several hours to let any fine particles settle, then decant through a coffee filter or a fine paper filter. Alternatively, use a centrifuge or fining agent following appropriate instructions.

Bottle and age

Transfer the amaro into clean bottles and seal. Let it rest for at least 2 weeks to allow flavors to marry; longer aging (1–3 months) will mellow harsh edges and harmonize bitter, sweet and citrus notes.

Serve the amaro neat chilled (30–45 ml), over ice as a digestif, or use in cocktails that call for bitter liqueur. Store refrigerated or in a cool dark cupboard; homemade amari keep well for many months due to high alcohol and sugar content.