Meletti Recipe

Prepare botanicals

Lightly crush the coriander seeds, cardamom pods, and break the cinnamon sticks and licorice root into smaller pieces so their surface area increases. If any citrus peels are fresh, dry them for a few hours or use dried peels.

Combine all bittering & aromatic botanicals (gentian, cinchona, angelica, orange/lemon peels, licorice, coriander, star anise, cinnamon, cardamom, chamomile, calamus/orris) in a large, clean glass jar or food-grade container with an airtight lid.

Pour the 1.5 liters of neutral spirit over the botanicals, making sure they are fully submerged. Add the split vanilla bean and fresh orange zest strips to the jar for bright top notes.

Seal the jar and store in a cool, dark place. Macerate for 7–14 days, shaking once daily. Taste every 2–3 days to monitor bitterness and aromatic extraction; gentian and cinchona extract quickly and will dominate if left excessively long.

After maceration reaches the desired bitterness/aroma (commonly 7–10 days), strain the spirit through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean container. Press gently on solids to extract liquid but avoid forcing through particulate that will cloud the amaro.

Reserve the spent botanicals (optional) or discard. Measure the volume of the strained botanical spirit; it should be close to the initial spirit volume minus absorption (note: recipe quantities account for typical losses).

Add the red wine (250 ml) and the optional aged brandy (100 ml) to the strained infusion and mix. The wine adds tannic structure and a hint of fruit; brandy adds roundness. Stir to combine.

Make a simple syrup: combine 500 ml water and 350 g granulated sugar in a saucepan over medium heat. Stir until sugar fully dissolves, then bring to a gentle simmer for 1–2 minutes. Remove from heat and cool to room temperature. (If you prefer less sweetness, reduce sugar by 10–20%.)

Add the cooled simple syrup to the spirit-wine blend gradually, stirring and tasting as you go. Start by adding half the syrup, taste, then add more until you reach a pleasant balance between bitter, sweet, and aromatic notes. The provided amounts aim for an amaro around 28–32% ABV and 30–35% sugar by weight — adjust to preference.

If the blend is too strong (too high ABV or too bitter), add the filtered water (up to 350 ml) a little at a time to bring it to desired strength and mouthfeel. Aim for final ABV between 25–32% depending on your starting spirit and additions.

If you want a slightly darker color or deeper caramel notes, add the optional tablespoon of caramel color (or make a very small amount of cooked caramel) and mix until integrated.

Once you are satisfied with sweetness, bitterness, and alcohol level, transfer the amaro to a clean container and rest for 2–4 weeks in a cool, dark place to allow flavors to marry. Shake gently every few days.

After resting, fine-filter the amaro through a coffee filter or fine filter to remove any remaining particulates and sediment. Repeat if necessary until clear.

Bottle the finished amaro in sterilized bottles and seal. Label with date and recipe notes. Flavor will continue to mellow and integrate over months; best enjoyed after 1 month but can be used immediately.