Amaro
RSSMaking bittersweet liqueurs is a recent interest. Amaro (collectively, amari) is an herbal liqueur that is traditionally served as a digestif, while vermouth is a fortified wine flavoured with botanicals. Both are made from alcohol infusions of herbs, spices, roots, and whatever else I feel like using. These are some of the batches I’ve made, with a bit about how I make them.
-
Toasted Fig Leaf Amaro
After discovering the surprising flavour of fig leaves in the summer, I figured they could make for an interesting amaro.
-
Grape Vermouth
My second time making vermouth, but the first batch made with a proper plan and intent behind it
-
Split tests – time
Testing adding ingredients at different times, and how contact time and age each will affect flavour development across multiple batches
-
Colamaro
A cola-inspired amaro made with fresh citrus zest
-
Spring Blossom Amaro
Foraged springtime blossoms and evergreen tips
-
Amaro-making process
What I know about making amaro. Not much yet!