Here is a recipe out of one of my new favorite books – Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
Summer Amaro – Ingredients – makes 28 ounces
1 tablespoon chopped dried orange peel
1 teaspoon anise seeds
1 teaspoon grains of paradise
2 tablespoons cinchona bark
half cup dried cherries
zest of two oranges
zest of two lemons
six fresh sage leaves
six fresh basil leaves
3 cups high proof vodka
half cups simple syrup
Using a mortar and pestle, lightly break up the dried orange peel, anise seeds, grains of paradise and cinchona bark. Place all of the ingredients except the vodka and simple syrup in a quart sized glass container with a lid. Pour in the vodka adding more if necessary so that all the ingredients are covered. Seal the jar and shake it. Store room temperature out of direct sunlight for three weeks, on occasion
After three weeks, strain through fine mesh strainer to remove the solids, then strain the liquid through a damp cheesecloth lined funnel.
Add the simple syrup to the jar and stir to incorporate than cover and shake to fully dissolve the syrup. Store room temperature out of direct sunlight for at least two weeks shaking on occasion. Taste to see if the Amaro is to your liking, if it’s too strong you can add more syrup or filtered water.
Once done use a damp cheesecloth lined funnel, decant the mixture.
This is a not too sweet and not too intense Amaro, great on the rocks, or in any cocktail that uses Fernet. Here is one of my fav’s:
Ingredients
2 ounces rye whiskey
1/4 ounce Summer Amaro
1/4 ounce simple syrup
2 dashes Angostura bitters
Combine rye, Summer Amaro, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink and use as garnish.