Hi everyone! As I said in the video please be sure to research your ingredients before using and consuming. For the non-alcoholic version of this recipe please check it out the link in the description above.
I’ve been thinking about separating the infusions for certain ingredients in my amari and aperitivi recipes exactly for the reason you said. Maybe even go a step further and use different ABV grain spirit for specific ingredients. The “throw everything in a jar” method is easy, but I can tell that the bittering ingredients get over-extracted and you lose subtler hints and freshness of others. Looking forward to giving this recipe a try!
I’ve thought about that as well and am thinking of trying it for a new recipe I am developing. It’s definitely not as simple, but I’ve noticed after time the spirits lose their balance.
I work in a bar with a vision for having as much homemade product as possible, would this realisticly be worth the price difference to Campari? cheaper or more expensive
Thanks for sharing your research and process with everyone! I want to try making it, but also kind of think I'll spend more on ingredients than on a bottle of Campari! 😂 Have you ever tried recreating Amer Picon, given it's all but impossible to get in the US?
I did the recipe exactly, but used red beet powder in lieu of bugs (just something about bugs)… worked well, but I’m noticing the color is fading over time. I’m just going to do 500ml batches so I drink it before the color fades.
Thank you for workshopping this! I've been wanting to do something like this myself recently but you seem much more capable than me :D Not to lead the witness, but maybe doing an Averna-like amaro could be interesting?!
