Step 1

In a 1-liter glass container that can be easily sealed, combine the alcohol and water.

Step 2

Grind the remaining desired ingredients together in a mortar and pestle and add to the alcohol/water base.

Step 3

Seal the container and allow the ingredients to infuse, preferably in a dark place that's not too cold, for about 5 weeks.

Step 4

After the maceration period, combine water and your desired sweetener in a pot and heat until the sugar is totally dissolved. Allow to cool completely.

Step 5

Add small amounts of syrup and water to your maceration, and start tasting once the container is about two-thirds full, then fill the remaining volume with water or syrup to the desired sweetness. This will produce an amaro of about 34 percent ABV.

Step 6

Filter immediately through clean untreated muslin or several layers of cheesecloth, or let the final mixture rest for a few more days before filtering (this will allow for better integration).

Step 7

The amaro will be best if allowed to sit for several more weeks once finished, but it's ready to taste once filtered.