Bartender Elliot Strathmann of Spuntino | Denver
Yield: Three to four 750-milliliter bottles, depending on final proof
Adapted by StarChefs | October 2018
INGREDIENTS
Dark caramel syrup
1.1 liters water
750 milliliters 192-proof neutral grain spirit
3 grams dried German chamomile flowers
20 grams ground Turkish rhubarb root
18 grams ground dried bitter orange peel
12 grams ground wild cherry bark
5 grams finely chopped gentiana lutea root
6 grams ground fennel seeds
6 grams ground yarrow leaves and flowers
6 grams ground true wormwood leaves
6 grams ground true wormwood flowers
3 grams ground silver sagewort flowers and leaves
1 gram ground peppermint leaves
60 grams dried Oregon sweet cherries
METHOD
Set aside caramel to finish amaro. In a large, nonreactive, sealable, glass container, combine 600 milliliters water and remaining ingredients; seal. Store in a dark place for 5 weeks. Using a chinois lined with 5 layers of cheesecloth, filter liquid, pressing out excess liquid in cloth; reserve botanicals and cloth. In a saucepan with the remaining water, simmer spent botanicals, covered, for 1 hour. Filter liquid using same method and cloth as with the spirit base. Add to spirit base. To finish amaro, add caramel and water until desired sweetness and proof is achieved. Fifty to 60 proof is ideal for this recipe. Set amaro aside for at least 3 weeks before decanting clear liquid from the sediment.
