Winter Amaro – Day 19

Posted on Thursday, February 20th, 2014

2014 Winter Amaro - Day 19

My DIY 2014 Winter Amaro has been infusing for 19 days, and already has a darker hue and delectable flavor. After two weeks, I decided to add three more dried herbs and spices from our garden’s fall harvest. In went some dried lemon verbena leaves, and a half teaspoon each of nigella and coriander seeds. A nice complexity boost. I get a kick out of gently shaking my hand-made infusion every morning. Tasting it every few days isn’t a hardship either. The tangerine peel has a strong presence. The western red cedar not so much. I like the gin base. The Winter Amaro will infuse for a total of four weeks, maybe six. After it’s strained, the Winter Amaro will receive a slight spoonful of honey.

On Day 1, the 2014 Winter Amaro looked like this.

2014 Winter Amaro - Mama Knows Her Cocktails

So here’s the updated recipe for:

2014 Winter Amaro

  • 14+ ounces gin
  • 1/2 ounce Western Red Cedar
  • rosemary – several sprigs
  • thyme – several good-sized branches
  • bay leaf
  • tangerine peel from one tangerine
  • 3 or 4 large dried lemon verbena leaves
  • 1/2 teaspoon nigella seed
  • 1/2 teaspoon coriander seeds

Place all ingredients in a glass jar with a tight fitting lid. Store away from heat and light. Give the infusion a gentle shake daily the first week, and every few days for the other three weeks. Taste frequently the first week, to see if the flavors are balanced for your palate. After two weeks, remove the cedar. After a total of four weeks, strain out the solids. Sweeten slightly with simple syrup. Pour into a clean bottle.

Tagged as , , + Categorized as Blog, gallery, Infusions, Mama Beth Recipes

3 Responses to
“Winter Amaro – Day 19”

  • Josh says: June 26th, 2014 at 12:47 am

    I am making my first Amaro, and I was just wondering how much simple syrup you typically use? Some recipes I’ve seen suggest adding 1 1/2 cups of simple syrup per 3 cups of infused spirit, but that just seems like a lot to me. However, I guess it might take a lot to cut through the bitterness of the infusion. I’d like to have a finished Amaro that only has a touch of sweetness. Any advice?

  • Mama Knows Her Cocktails says: June 26th, 2014 at 1:40 am

    Hi Josh,

    Congrats on making your first amaro. I add very little to sometimes no simple syrup to my amari. I’d suggest adding simple syrup in one ounce increments. Find the balance that pleases your palate. I embrace bitterness, and want to find that in an amaro. I did a fall amaro which had a brandy base, and some apples and a few grapes added, with some savory herbs. The fruit added enough sweetness. So no additional simple syrup was needed. Same thing with my summer amaro (both of these amari are on my website), which had several kinds of berries included with the herbs and bitter seeds I used from my garden. The berries also gave it a gorgeous rosy color. Hope you are pleased with your finished infusion!

  • Josh says: June 26th, 2014 at 6:46 pm

    Thanks for your advice! I too embrace the bitterness of amaro and I really like the idea of adding ‘sweet’ ingredients and getting another layer of flavor, instead of just adding lots of simple syrup. I’ll definitely check out your other recipes too – thanks for posting them and helping me out!

Leave a Reply.

Blue Captcha Image
Refresh

*