DIY Amaro Recipe
Ingredients
- Anise seeds: 1.0 tsp
- Fresh sage leaves: 6.0
- Fresh mint leaves: 6.0
- Fresh rosemary leaves: 1.0 tsp
- Allspice berry: 1.0
- Whole cloves: ½ tsp
- 151-proof neutral grain spirit: 3.0 c
- Sugar: 1 ¼ c
- Water: 1 ¼ c
Cookware
- Mortar and pestle
- Sealable glass jar
- Cheesecloth
- Coffee filter
- Fresh cheesecloth
Method
Grind the anise seeds, fresh sage leaves, fresh mint leaves, fresh rosemary leaves, allspice berry, whole cloves and spices with a mortar and pestle until roughly broken up. (Or pulse a few times in a food processor.)
- anise seeds: 1.0 tsp
- fresh sage leaves: 6.0
- fresh mint leaves: 6.0
- fresh rosemary leaves: 1.0 tsp
- allspice berry: 1.0
- whole cloves: 0.5 tsp
Transfer to a sealable glass jar and pour in the 151-proof neutral grain spirit.
- 151-proof neutral grain spirit: 3.0 cups
Let steep at room temperature for 3 weeks, shaking frequently.
After the initial steeping time, bring sugar and water to a boil at medium heat.
- sugar: 1.25 cup
- water: 1.25 cup
Cook until sugar is completely dissolved, about .
Let cool completely.
Pour cooled syrup into the steeped mixture, reseal jar, and let rest for an additional 2 weeks, stirring frequently.
After 2 weeks, open jar and taste. If stronger flavor is desired, re-seal jar and allow to steep for an additional week.
Strain through cheesecloth to remove solids, then filter through coffee filter or fresh cheesecloth into a sealable bottle.
Store at room temperature for up to 6 months.