Averna Recipe

Prepare botanicals

Lightly crush fennel seeds, star anise and cloves with a mortar and pestle or the back of a spoon to release oils. Split the vanilla bean lengthwise. If using large dried peels, tear into smaller pieces so they fit comfortably in the jar.

Combine the neutral spirit (750 ml) and all dried botanicals (bitter and sweet orange peels, gentian, cinchona, star anise, cinnamon, cloves, sage, fennel, angelica, bitter orange flower or chamomile, vanilla bean) in a large glass jar with a tight-fitting lid (1–2 L capacity). Ensure botanicals are fully submerged.

Seal the jar and store in a cool, dark place. Shake gently once per day for the first week, then every other day thereafter.

Taste the infusion after 3 days; continue to infuse until desired bitterness and aromatic balance is reached, typically 10–14 days. Gentian and cinchona will contribute most bitterness — if it becomes too bitter, stop earlier. For a milder amaro, 7–10 days may suffice.

When infusion is ready, strain the spirit through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently on solids to extract liquid but avoid pushing through fine particulates. Discard solids.

Make a simple syrup: combine 450 ml water and 300 g granulated sugar in a saucepan over medium heat. Stir until sugar is fully dissolved. Bring to a gentle simmer for 3–4 minutes, then remove from heat.

Stir in the 50 g dark brown sugar until dissolved. This adds molasses notes reminiscent of commercial Averna. If you want a deeper color and almost burnt sugar note, add 1 tablespoon of prepared caramelized sugar (cook a little sugar until dark amber and carefully add a splash of water to dissolve) and stir into the syrup. Cool syrup to room temperature.

Combine strained infused spirit and cooled syrup. Start by adding 50% of the syrup, mix, then taste and add more syrup as desired to reach a balanced sweetness and body. Traditional Averna is moderately sweet but retains noticeable bitterness; target final syrup adding roughly 350–400 ml of syrup total (adjust to taste).

Measure final ABV if possible. If the finished blend is above ~28–30% ABV and you prefer a lower strength, dilute with cool, filtered water to desired strength. Typical commercial Averna is around 29% ABV.

Bottle the finished amaro in clean bottles and let it rest for at least 2 weeks (ideally 4–6 weeks) to allow flavors to marry and mellow. Store in a cool, dark place. Chill before serving or serve over ice or as a cocktail ingredient.