Nardini Rhubarb Amaro Recipe

Directions for Preparing Nardini Rhubarb Amaro

1. 1

   Prepare the Rhubarb

   Wash and chop the rhubarb stalks into small pieces (about 1-inch segments).

2. 2

   Make the Syrup

   In a large pot, combine the chopped rhubarb, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar has fully dissolved and the rhubarb has softened (about 15-20 minutes).

3. 3

   Strain the Mixture

   Once the rhubarb is soft, remove the pot from heat. Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl to separate the liquid from the solids. Discard the solids and allow the syrup to cool to room temperature.

4. 4

   Combine with Spirits and Aromatics

   In a large glass jar or bottle, mix the cooled rhubarb syrup with high-proof neutral spirit. Add the dried orange peel, chamomile flowers, star anise, cinnamon stick, cloves, vanilla bean (split and scraped), and bittering agents.

5. 5

   Infuse the Amaro

   Seal the jar tightly and let the mixture infuse in a dark, cool place for 4-6 weeks. Shake the jar gently every few days to mix the ingredients.

6. 6

   Strain and Bottle

   After the infusion period, strain the mixture again through a fine mesh sieve or cheesecloth into a clean bottle. Discard the solids.

7. 7

   Enjoy

   Your Nardini Rhubarb Amaro is now ready to be enjoyed! Serve it over ice or use it in cocktails.