>> source: https://www.seriouseats.com/diy-amaro-homemade-amari-averna-recipe
>> tags: to-make
>> note: Gentian root can often be found at Latin markets and specialty herb shops. You can also order it online from companies such as Lhasa Karnak. Use the cut root, which looks like bits of bark, rather than the powdered variety. If you have another bittering agent on hand, such as cinchona bark leftover from making tonic, you can use that as a substitute. If you can't get a high-proof neutral grain spirit like Everclear, use the highest proof vodka you can find. 

Grind the  @anise seeds{1%tsp}, @fresh sage leaves{6}, @fresh mint leaves{6}, @fresh rosemary leaves{1%tsp},  @allspice berry{1}, @whole cloves{0.5%tsp} and spices with a #mortar and pestle{} until roughly broken up. (Or pulse a few times in a food processor.)

Transfer to a #sealable glass jar{} and pour in the @151-proof neutral grain spirit{3%cups}.

Let steep at room temperature for 3 weeks, shaking frequently.

After the initial steeping time, bring @sugar{1.25%cup} and @water{1.25%cup} to a boil at medium heat. 

Cook until sugar is completely dissolved, about ~{5%min}.

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.