DIY Traditional Italian Homemade Amaro Recipe
Prep Time:
5 minutes
Cook Time:
5 minutes
Servings:
1 liter
Ingredients
  • 350 milliliters 192-proof neutral grain spirit (such as Everclear; can substitute with high-proof vodka)
  • 150 milliliters water (omit if using high-proof vodka)
  • Sugar (white or raw) or honey
  • 4 grams Gentiana lutea root
  • 5 grams bitter orange peel
  • 2 grams dandelion root
  • 3 grams licorice root
  • 3 grams German chamomile (dried flowers)
  • 3 grams cinchona bark
  • 4 grams Turkish rhubarb root
Directions
  1. In a 1-liter glass container that can be easily sealed, combine the alcohol and water.
  2. Grind the remaining desired ingredients together in a mortar and pestle and add to the alcohol/water base.
  3. Seal the container and allow the ingredients to infuse, preferably in a dark place that's not too cold, for about 5 weeks.
  4. After the maceration period, combine water and your desired sweetener in a pot and heat until the sugar is totally dissolved. Allow to cool completely.
  5. Add small amounts of syrup and water to your maceration, and start tasting once the container is about two-thirds full, then fill the remaining volume with water or syrup to the desired sweetness. This will produce an amaro of about 34 percent ABV.
  6. Filter immediately through clean untreated muslin or several layers of cheesecloth, or let the final mixture rest for a few more days before filtering (this will allow for better integration).
  7. The amaro will be best if allowed to sit for several more weeks once finished, but it's ready to taste once filtered.