Amaro-Cucciolo
(courtesy Anton Zuiker, a la WaPo)
Gentian root is available from herbal Web sites and in the medicinal area of some organic/whole foods stores. If you can't find it, look for bottled gentian root extract in a liquid form, carried by many of the same purveyors.
Make Ahead: The amaro needs a total of 5 weeks to mature.
Servings: 14
Yield: Makes about 750 milliliters (about 14 servings)
Ingredients
- Rind of one large grapefruit (no white pith), cut into thin strips
- 1 teaspoon anise seed
- 6 fresh sage leaves
- 6 fresh mint leaves
- Leaves from 1 sprig fresh rosemary
- 1 allspice berry
- 1/2 teaspoon whole cloves
- 1/2 teaspoon gentian root, preferably in bark form (see headnote)
- 3 cups of good proof 151 vodka
- 1 cup simple syrup (see NOTE)
Combine the grapefruit peel, anise seed, sage, mint, rosemary, allspice berry, cloves and gentian root in a 32-ounce glass container with a tight-fitting lid. Add the vodka.
Seal and store in a cool dark place for 3 weeks, shaking it once each day.
Pour in the simple syrup and swirl to incorporate. Seal and store in a cool, dark place for 2 weeks.
Strain the mixture, discarding the solids. Serve neat, on the rocks or with a slice of lemon in a small, chilled glass.
NOTE: To make the simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves.
Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes.
Transfer to a heatproof container and let cool to room temperature before using.