Okay, there are a lot of recipes online for amari, and some of them are incredibly simple. As I review this blog, I realize that most of these recipes here are quite involved – they’re well worth the trouble, but if you want a delicious amaro WITHIN A WEEK, follow me!
The secret is the simplest ingredient – tea! That’s right. Green tea, black tea, orange pekoe tea, sage and ginger teas – you name it. There are very interesting teas out there – Republic of Tea, Stash, Tazo, Bigelow and Twinings among others. If you have a favorite tea, grab it and let’s get started!
Amaro Semplicistico (Simplistic Amaro)
1. Your favorite tea (loose or tea bags)
2. Neutral Spirits (preferably 75% ABV Everclear, but vodka will work too) – 4 cups
3. Simple syrup
4. Bittering component (optional, but recommended) such as gentian root, angelica root or wormwood.
5. Optional flavoring agents (cardamom, green herbs like rosemary, lemon peel, orange peel, vanilla, anise, etc.)
Method: (note – if using vodka, the resulting amaro will be approximately 40 proof – if using grain alcohol, it will be closer to 60 proof)
Create your bitter base: Take 1 tbsp. of each bittering agent in a mason jar and add 2 cups of your neutral spirit. Let sit for 4-5 days (or longer if using vodka).
Boil 2-1/2 cups of water and add tea and any additional optional flavoring agents. Allow to cool to room temperature. Strain off liquid and reserve solids.
Add leftover solids to 1 cup of neutral spirit.
Take 2 cups of brewed tea, 2 cups of bitter base, 1 cup of neutral spirit and combine them together in a larger container.
Add 1-1/2 cups of simple syrup.
Shake or mix well, taste.
Add additional simple syrup (if needed) to taste. Strain and add half of that amount of remaining neutral spirit (containing tea solids).
Strain the entire mixture through a coffee filter.
You’re finished! If your concoction is a little harsh, add some oak chips and let it sit for 1 – 2 weeks. After 2 weeks, you should have a nice amaro for sipping or adding to your favorite cocktail.
It goes without saying, you have every prerogative to further adjust flavors using tinctures, sweeteners and coloring of your choice. Have fun!
*** Some final notes *** The fermented leaves of teas impart their flavors much better in water. You can try and steep them in alcohol, but the flavor changes and seems less mellow. Other flavors such as orange peel and other dried substances tend to work better in alcohol. A basic rule of thumb is if the item in question contains any oils like citrus peels, or is in coarse form (such as cardamom or juniper berries), macerate in alcohol instead.