Amaro alle erbe
Instructions
Let macerate all the herbs in alcohol for 6 days in an airtight jar, agitating the contents occasionally.
Strain and keep alcohol from a bottle corked.
Put the herbs in the pot and let them macerate for another 6 days with the vermouth that you did dissolve the sugar.
Strain and add the vermouth to alcohol; After a day of rest bottled and capped.
Wait at least 8 months before enjoying.
Ingredients and dosing for 4 persons
- 300 g of neutral alcohol to 96 degrees
- 650 g of white vermouth
- 150 g of sugar
- 14 juniper berries
- 11 rosemary
- 6 leaves of lemon balm
- 5 leaves sage
- 5 cloves
- 2 leaves of cardo santo
- 2 leaves of peppermint
- 1 flower of centaurea minor
- 1 bit of bruised root of calamus
- 1 bit of contusa gentian root more
- 1 bit of bruised root by carlina
- 1 piece of cinnamon bark