Make This Quirky Italian Liqueur at Home
I am totally obsessed with the aromatic Italian herbal liqueurs, which are categorized as ” amaro “. I love them neat, with a little soda, or in cocktails. It never occurred to me that I could do it myself, but Food 52 came up with a way to do just that.
As with any infusion, this basically involves submerging the plant parts in alcohol and letting it sit for a while, but a little dilution (and math) is also needed. First, grab a jar and be sure to fill it with your favorite plants. (Click the link below for recommendations, but the lemon and cardamom combination sounds dreamy to me.) Take some really strong booze – aim for 100 proofs or higher – and pour it in. Let everything hang for at least a week, or up to a month if you are using a weaker spirit.
When everything is beautiful and infused, make a simple syrup by mixing equal parts sugar and water over medium or low heat until the sugar dissolves. When it cools down, dilute the infusion with syrup to about 30-40% ABV. You can calculate it using this formula , or you can do the same as me and just take a look at it. I usually have a little over half of my final volume with syrup and the rest with booze. Just remember to strain all of these herbs and spices before mixing. Once everything is blended, Food 52 recommends letting it cool for another two weeks to allow the aromas to blend together.