Winter Amaro – Day 19
Posted on Thursday, February 20th, 2014
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.
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.