Alaska Amaro Cocktail
I used a gin from Amalga Distillery in Juneau Alaska that was rested in Pineau des Charentes casks, which pairs perfectly with this amaro. Pineau des Charentes is a French apéritif made from a blend o...
Amari (the plural of amaro) have been making their way into bars and restaurants across the country and into your cocktails! Amaro is defined as a concentrated flavor extract for drinking. The word means “bitter” in Italian. Amari are similar to bitters, but differ in that they can be drunk straight, whereas bitters are too strong, and meant to be used as flavorings.
This amaro features red currants. You can sip it on its own or add it to cocktails. Many of you have tons of different berries you picked and stored in your freezers, so feel free to substitute blueberries, black currants, cranberries, or raspberries in this recipe. I do not use any high proof alcohol for amari infusions, and recommend you go no higher than 80 proof.
Ingredients
- ¼ cup dried orange peel
- ½ cup red currants
- ½ cup figs
- 2 tablespoons cacao nibs
- 1 teaspoon wild cherry bark
- 1 teaspoon black peppercorns
- 1 vanilla bean pod, split
- 3 cloves
- 1 teaspoon coriander seed
- 1 star anise
- 2 cinnamon sticks
- 2 cups 80 proof vodka
- ½ cup demerara syrup*
Preparation
Combine all ingredients into a jar and let sit for 1 week, shaking every day. Take a fine mesh strainer and empty the contents of the jar into your bottles. If there are any residual pieces floating around, strain it again. If the flavor is not as concentrated as you would like after tasting it, leave everything in the jar for a few more days until the desired flavor is reached. Some people leave their amari resting for up to a month or barrel age it for up to a year!
About this recipe
*Demerara syrup is a standard simple syrup (1:1 water/sugar ratio) made with demerara sugar. You could use raw sugar, turbinado sugar, or even light brown sugar as a substitute.
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