Amaro Montenegro Recipe

Prepare botanicals

Lightly crush juniper berries and coriander seed with the flat of a knife or mortar to release oils. If using whole dried citrus peels, cut into smaller strips. Split the vanilla bean lengthwise. Weigh out all roots, barks, spices, and petals so everything is ready.

Make the alcohol infusion

Place all dried botanicals (bitter orange peel, sweet orange peel, lemon peel, angelica root, gentian root, cinchona bark, crushed juniper berries, crushed coriander, cinnamon, cloves, nutmeg, split vanilla bean, rose petals, and dried orange blossom) into a clean, sterilized 1-liter glass jar with a tight-fitting lid. Pour 375 ml of neutral grain alcohol (or high-proof vodka) over the botanicals so they are fully submerged. Seal the jar.

Steep the infusion

Store the jar in a cool, dark place for 10–14 days. Shake the jar gently once or twice per day to help extraction. Taste a small amount after 7 days; if the bitterness or aromatic profile is too weak, let steep up to 14 days. If it becomes overly bitter, stop earlier.

Filter infusion

After the desired steeping time, strain the infusion through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press the solids gently to extract liquid, but avoid forcing fine sediment. Discard the spent botanicals.

Make simple syrup

In a small saucepan, combine 300 g granulated sugar and 300 ml water. Heat gently over medium heat, stirring until the sugar fully dissolves. Bring to a very gentle simmer for 2–3 minutes then remove from heat. Allow syrup to cool to room temperature. (For a silkier mouthfeel, use half simple syrup / half richer syrup by dissolving 300 g sugar into 250 ml water, or reduce water to create a heavier syrup—adjust sweetness to taste.)

Combine and dilute

Pour the filtered alcohol infusion into a large, clean mixing container. Add the cooled simple syrup and 375 ml cold filtered water to dilute. Stir gently to combine. This yields roughly 1 liter of finished amaro with an estimated alcohol by volume around 20–24% depending on the original alcohol used and exact volumes—adjust water to reach desired strength.

Adjust flavor and color

Taste the blend. If it needs more bitter backbone, add a small additional infusion of gentian or cinchona (make a quick 1–2 hour mini-infusion of 1 g gentian in 20 ml 95% alcohol, filter and add dropwise). If it needs brighter citrus, add a small amount (1–3 g) of fresh zest steeped briefly in 20–30 ml alcohol and re-filter. If color is too light, add 1–5 ml of caramel or burnt sugar for color (and a touch more sweetness). If desired, add a few drops (1–2 drops) of orange flower water or a pinch of dried orange blossom for that floral note—add sparingly.

Rest and marry

Transfer the blended amaro to a clean, sealed bottle. Let it rest in a cool, dark place for at least 1–2 weeks to allow flavors to marry and any harsh edges to mellow. Taste after 1 week and again after 2 weeks; further resting for up to 6 weeks will improve integration.

Final filtration and bottling

If there is any haze or sediment, filter the amaro through a coffee filter or fine muslin into final bottles. Label and refrigerate or store in a cool dark cupboard. Serve chilled or at room temperature as an after-dinner digestif, neat or on the rocks.