Amaro Nonino Recipe
Make Amaro Nonino Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Herbs and Spices
Additional Flavoring
Method
Preparation of Base
- 1
Combine Alcohol, Sugar, and Water
In a large mixing bowl, combine the grain alcohol, sugar, and water. Stir well until the sugar is completely dissolved.
Infusing Herbs and Spices
- 2
Add Herbs and Spices
Add the gentian root, cinchona bark, sweet and bitter orange peels, cardamom pods, cloves, star anise, fennel seeds, chamomile flowers, and vanilla bean to the alcohol mixture. Stir to combine.
- 3
Allow to Infuse
Cover the mixture with a lid or plastic wrap and let it infuse in a cool, dark place for 2 to 4 weeks. Shake the bottle gently every few days to agitate the mixture.
Finalizing the Amaro
- 4
Strain the Mixture
After the infusion period, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle to remove the solid ingredients.
- 5
- 6
Bottle and Age
Transfer the amaro to a clean glass bottle, seal it tightly, and allow it to age for at least another week before consuming for the best flavor.
