Ever since I tried it, I've been determined to try making some, and this week it is slowly starting sink in that I'm probably more or less done with cancer (if the tests turn out the way we hope). So now is the time to start getting around to doing a bunch of the things I was planning to do "when it's all over".
So, tonight, I put up 2 litres of Alloro.
In theory, liqueur making is really simple. You buy incredibly strong grain alcohol, mix it with a bunch of water, sugar and various flora and let it sit for a long time. Strain, mix with sugar syrup, and bottle. Then you drink it. Mostly after dinner.
Amaro means bitter in Italian. It is a herbal infusion in alcohol and amari (plural of amaro) are still popular in Italy as digestives, or after-dinner drinks. There are many brands on the market. The bitter taste is imparted by wormwood, gentian root, quinine, centaury, bitter orange peel,rhubarb, hops, cascarilla, nettles. Aroma is provided by juniper, anise, coriander, hyssop, fennel, cinnamon, cardamon, nutmeg, rosemary, lavender, caraway, camomile, peppermint, tumeric, vanilla, lemon balm, sage, marjoram, oregano, angelica root, orris root, thyme, sweet calamus root.
The recipe I used for my Alloro is here.
* 2 cups (500ml) neutral spirit (40%bv)
* 2 cups water (500ml)
* 2 cups sugar
* 50 fresh bay laurel leaves
* 1 large cinnamon stick
* zest from a large lemon
Steep for 2 weeks. Filter. Add sugar syrup. Bottle and age.
In Italy, making your own liqueur is very popular, and in most grocery stores, they sell bottles of 95% alcohol that is meant specifically for making it. I feel today that I have taken my first step towards becoming more Italian.
It has to sit for at least two or three months, so, if you are around in January, you might get to see if it's working.