Amaro Ramazzotti Recipe

Prepare botanicals

Measure and lightly crush hard botanicals (cinammon stick broken, cardamom crushed, star anise whole, cinchona and gentian coarsely broken) so they release flavor. Zest oranges if using fresh, avoiding white pith.

Place the neutral spirit (1 L) in a large glass jar or demijohn with a tight-sealing lid. Add the bittering & botanical blend: gentian root, cascara or bitter orange peel, cinchona bark, angelica root, licorice root, and gentian flower (if using). Add the aromatics & spice items: bitter & sweet orange peel, star anise, cassia/cinnamon, split vanilla bean, crushed cardamom, and dried orange blossom or a few drops of orange flower water (if using).

Seal the jar and store in a cool, dark place. Macerate for 7–14 days, shaking gently once or twice per day. Taste on day 5 and day 10 to monitor development: bitterness will increase over time. Stop the infusion when bitterness and aromatic balance resemble the desired profile — typically 10 days gives a good balance for this recipe.

After maceration, strain the infused spirit through a fine mesh sieve or cheesecloth into a clean container to remove large solids. Then filter through a coffee filter or a fine paper filter to clarify and remove fine particles and sediment.

Prepare 2:1 simple syrup: combine 2 parts granulated sugar with 1 part water and heat gently until sugar dissolves. Cool to room temperature. (This recipe uses 400 ml of syrup; adjust sweetness to taste.)

Add the cooled simple syrup to the strained infusion and mix thoroughly. Dilute with water if necessary to bring final strength down to about 28–32% ABV (for 1 L spirit at 40–50% ABV plus additions, add roughly 250 ml water — use a hydrometer or rough calculation to target desired proof). Adjust sweetness and dilution incrementally: add syrup or water in small amounts and taste after each adjustment.

Add 5 ml of caramel coloring if you prefer a deeper mahogany hue and a hint of burnt sugar flavor. Stir and let the amaro rest for at least 1–2 weeks in a cool, dark place to let flavors marry and mellow. Longer resting (1–3 months) will round harsh edges and integrate flavors further.

Filter the rested amaro once more through a paper filter to remove any sediment formed during resting. Bottle into sterilized glass bottles and seal.

Label with the date. Amaro improves with age; store upright in a cool, dark cupboard. Serve chilled, neat, on the rocks, or in cocktails. Typical serving size: 30–45 ml.