Posted on Thursday, October 24th, 2013
This jar of luscious garden ingredients is my Fall Amaro infusing away. Back in January, I decided to make an amaro for each season, using ingredients from our garden. Amaro is the Italian word for bitter. I am smitten with these herbal liqueurs, which have varying degrees of bitterness. They are lovely to sip on their own, and make intriguing additions to cocktails.
My Winter Amaro ended up borrowing a few ingredients from the spice drawer and the peel of an orange, because the pickings were quite slim out in our garden in the depth of winter.
The Spring Amaro had 16 garden selections, and I aimed for an herbal and slightly vegetable-laden taste.
The Summer Amaro had the prettiest hue with strawberries and aronia berries from our garden, along with a whopping total of 24 garden contributions.
Here’s what I included in my Fall Amaro:
- bay leaf
- nigella seeds
- fennel seeds
- coriander seeds
- pineapple sage
I used brandy as the base to complement the autumnal flavors I collected. Vodka had been the spirit for the other amaros I made. I’m tasting the Fall Amaro weekly, and plan to let it infuse for four weeks. After four weeks, I’ll strain the amaro into a clean bottle, and add some simple syrup to taste. Making these seasonal amaros has been simple. And even easier to enjoy!