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Amaro: A Special Liqueur with Pure Essence

All liqueurs are not made the same – that’s for sure ever since emerging from Italy, amaro has turned out in a class of its own to become one of the most revered liqueurs around. Beyond the classic Amaro liqueur, we have other variations as mixologists have formulated different blends of the drink. Amaro belongs to a class of liqueurs known as a digestif, and this is simply down to the fact that it promotes digestion. This is why it’s best taken after meals which are most commonly dinner.

What Makes Amaro Unique?

You will certainly not expect that the liqueur you get from producers like 2XL Swagger Brands will be similar to that which is made by another liqueur maker. They all have something unique about them, and this is also applicable to amaro. Plus, the truth is that a bottle of amaro containing similar ingredients may not even taste the same. This is due to how every individual making the amaro decides to mix his or her liqueur. Nevertheless, one thing that cannot be missed as far as amaro is concerned is the richness of flavors packed in the bottle. It is filled with flavors sourced from fresh herbs, roots, and seeds.

How to Prepare Amaro Liqueur

There are specific things you will need to put in place to make a good blend of amaro liqueur. Firstly, you want to ensure that you have the correct alcohol content that is required, and this is necessary since the sugar syrup will eventually affect the final ABV of the liqueur. So, let’s assume we’re aiming for 1 liter of 95% alcohol; 2 liters of the sugar syrup produced by mixing 1.5 liters of water with 1.2 kilograms of sugar will be required. In the end, we will be having an amaro liqueur with an alcohol content of about 40% ABV. Do note that you can use rum, vodka, or whiskey as the base spirit when making amaro liqueur.

You should then proceed to get a variety of herbs, spices, barks, and roots that you will be using for the preparation. You can consider licorice, rosemary, cinnamon, basil, cardamom, camomile, fennel seeds, lemon, cinchona barks, and so on. You should remember that amaro needs a good proportion of these items to make it significantly flavored. You should also get a couple of jars (having tight-fitting lids), a fine-mesh sieve, bottles (with corks intact), and bowls ready.

For the proper preparation, have the base spirit infused with the herbs/spices/roots/barks in a tightly sealed jar for seven days. This will enable the extraction of the active ingredients from the herbs, spices, etc. You should make sure that the jar having the mixture is stored in a dark area for those seven days. As you are infusing the base spirit, you should also mix sugar (1.2kg) with water (1.5 liters) in another tight-fitting jar and also leave for seven days – this will allow for the gradual dissolution of the sugar.

Once the seven days have elapsed, you should strain the infused base spirit through the sieve into a bottle featuring a functional cork. Thereafter, you should pour the infused spirit into the jar with the dissolved sugar and let the mixture stay for seven days – still tightly sealed. The entire mixture should then be strained through a finely meshed sieve into a final storage bottle.

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