DIY Amaro Recipe

Step 1

Grind the herbs and spices (including gentian root) 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 alcohol. Let steep at room temperature for 3 weeks, shaking frequently.

Step 2

After the initial steeping time, bring sugar and water to a boil at medium heat. Cook until sugar is completely dissolved, about 5 minutes. Let cool completely.

Step 3

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.

Step 4

Strain through cheesecloth to remove solids, then filter through coffee filter or fresh cheesecloth into a selable bottle. Store at room temperature for up to 6 months.