I've been trawling through books and the depth of both this forum and the internet for leads on how to get a few batches of Amari etc on the go, along the way hopefully learning more about the various botanicals involved. Given that I'll probably never get through testing the trove of recipes I've found and/or translated, I figured I'd post them in this section as a kind of project open to those of you interested in the world of bitter things and create a place to discuss and share results and other recipes that are under development. More recipes will be added as I translate or find more
There's more than enough information floating around out there in books and on the internet about Amaro, Bitters and the like so I'll spare the background by and large, unless there's something particularly interesting about one of the recipes.
Everything is in grams for solids and mls for liquids, all ingredients are dried.
~Amaro Svedese~ (This is also known as Sweden Bitters and is touted as a panacea. Probably just a good digestif)
Aloe 2g
Angelica Root 0.40g
Calumba root 1.7g
Peucedanum ostruthium 0.83g
Laricifomes officinalis 1.25g
Chin. Rhubarb 1.25g
Cinchona bark 1.25g
Saffron 0.42g
Peppermint 1g
Hypericum perforatum 0.83g
Virginia snake-root 0.83g
Alcohol 85% 415ml
Water 500ml
Sugar syrup 20g
"chop all the ingredients as fine as possible. Put them to macerate in 10 liters of the alcohol diluted with 2 liters of the water (in an air tight demijohn in a very warm place), for at least 15 days. After this time has passed, drain the mixture under pressure; add the rest of the water, alcohol, and the peppermint oil. Color (the liqueur) using burnt sugar (caramel) and then filter. Immediately made, it is undrinkable. It must age for at least 6 months. It is preferred to age it in a new barrel made of white oak or of chestnut for 1 year. The more it age, the better it gets! "
Macerate in spirits for at least two weeks.
Strain and retain both liquid and solid in separate containers.
Add water to solids and boil for 10 mins, transfer to container and let steep for 1 week.
Strain and discard solids, combine spirit extract and water extract.
Filter through coffee filter or similar and bottle
Vermouth
Last edited by irgendeinekiwi on Mon Aug 24, 2020 10:03 am, edited 2 times in total.
