Making Amaro Liqueur at home - Armarivo

Video Description

Amaro (is Italian for bitter) liqueurs are fantastic as a digestive or as an aperitivo. This recipe has the perfect combination of sweetness and bitterness – it’s super smooth, so tasty and very easy to make. Enjoy (this is one of my signature recipes) 00:00 Intro to making Armarivo 00:48 Adding the aromatics and spices 06:03 Adding the bitters 08:49 Adding the sour/floral agent to the mix 09:27 Adding the fun stuff (It's everclear) 11:06 12 Days later, making the sugar syrup 14:25 Straining the liquor 16:38 Bringing everything together to create the Armarivo 19:44 Tasting the Armarivo! Amazon.com: Rosella Flowers: https://amzn.to/4niJuZy Amazon.ca: Rosella Flowers: https://amzn.to/4o9A4B0 AMARIVO (Ivo’s Italian Amaro Liqueur) Prep Time: 30 minutes + 12 days Yield: ~2 ¼ liters (2.3 quarts) ABV: 30% Ingredients: • 750 ml 190 proof (95 ABV) high-proof, neutral grain spirit such as Everclear brand Bittering agents: • The peels from 1 large grapefruit (i.e. the entire outer skin/peel – zest and pith) • 12 artichoke leaves • 1 TBSP cocoa powder (contained in a tea filter or coffee filter, tied to contain) Aromatic & spice agents: • The skin/zest from 1 large orange (use a potato peeler to remove skin and a bit of pith is o.k) • The skin/zest from 1 medium - large lemon (use a potato peeler to remove skin and a bit of pith is o.k) • 4 whole pods of Star Anise • 2 cinnamon sticks, each about 6 inches (15 cm) long • 1 ½ TSP (35 Grams) (1.2 oz) cloves • 1 vanilla bean • 1 sprig of rosemary, about 4 inches (10 cm) long Sour and Floral agent: • 1 rosella flower (also known as Roselle flower) Sugar Syrup: • 2 ½ cups of packed brown sugar • 5 ½ cups of water, divided Process: • Place all dry ingredients in a jar, then add the Everclear and ensure all dry ingredients are covered (you may need to pack them down a bit) • Store in a dark place, at room temperature, stir or shake it once per day, for 12 days • On day 12, make your sugar syrup by adding the sugar to 4 cups of water in a pot. Place on stove and heat on medium/low heat, stirring regularly until all sugar is dissolved (do not bring to a boil – just heat enough to dissolve sugar) • Remove from stove, add the remaining 1 ½ cups of room temp water and stir to combine. • Let syrup cool completely, to room temperature. • Now you can strain your infused Everclear, reserving the liquid only, and add the sugar syrup to it – stir/shake to combine • Pour into bottles, seal, and let rest minimum of 3 months, 6 months preferred • Enjoy My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!