Hi everyone! As I said in the video please be sure to research your ingredients before using and consuming. For the alcoholic version of this recipe please see my video here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-T-Ic063CNK8.html and also on my website at theweepearl.com.
I made a no sugar version of this recipe by swapping out the sugar for allulose & stevia and it came out pretty damn good! I’m already starting on another batch since I’m definitely going to finish this within the next 4 weeks
I just came across you channel and just want to say thank you for putting together such beautiful content! I feel relaxed and inspired. You have a gift, that’s for sure! I’ve been sober for over 10 years and just found out there are so many NA options! Your videos are by far the best and I feel so much more confident to try some NA spirits and wines and make some cocktails! Thanks again! Cheers!
Thank you so much and congratulations on 10 years! That’s a huge milestone. The NA space is just exploded these past few years. There are so many great products to try. I hope you try out some of my recipes too :)
This would be so amazing as a project and I love the idea of having a non-alcoholic Campari. I can think of so much to use this great drink with!! It's really beautiful!
It was quite a long process, but I’m really happy with the results. It tastes great in a non alcoholic spagliato. One day I’ll purchase a store bought non alcoholic Campari and do a comparison. Cheers!
@@TheWeePearl Oh wow, in the heat a lovely non-alcoholic spagliato with lots of ice would be so amazing and delicious!! That sounds so exciting. It would be a great video to see you check out a store bough non alcoholic Campari!! I bet yours will absolutely stand right up to a store bought version!! It looks amazing!!
This recipe looks dope and I already have most of the ingredients so I’ll have to give it a try. I’m also glad I found this bc I’ve been thinking of making my own sweet vermouth and had no idea they sold thujone-free wormwood! Thanks for the tip.
Wow! That was fantastic! We've made a few bitters and have a good collection of the required herbs, so we might have to give this one a try! Great idea! We found your excellent videos through Joel at Through the Mixing Glass, and so glad we did!
For those with dietary restrictions against bugs, what do you suggest as an alternative for the red coloring agent? Amazing video btw! As a bitters-making hobbyist, I love seeing how different botanicals interact
Sure! Hibiscus tea or beet powder can work. You can even try all natural vegan food coloring. I’m so glad you liked the video. What’s your favorite bitters flavor you’ve made? I’m always looking to try something new
@@TheWeePearl thanks for those suggestions! I'll definitely give that a try so all my friends can enjoy drinks at my home bar soon! I've experimented quite a bit, but I've only been really happy with two bitters so far. One has forward flavours of lemon, lavender, and black pepper. The other (which I slightly prefer) has the dominant flavours of orange (regular and bitter/Seville), cardamom, and clove The first is great with more floral gins, whereas the second goes best with whisky-based cocktails I just started infusing some rum to make an allspice dram today, so I might crack out my botanicals and gear to see what might go with it by the time I have it on the bar
@@TheWeePearl I'll check out your video to check against this one I used once I near the end of this dram. I'm always open to new ways to make a similar concoction, so thanks for the heads-up!
Really cool idea, well done :) I've tried something similar, but not quite as advanced, with a kind of bitter beetroot shrub. One question: Why did you decide to use so many different bittering agents? I've always wondered why people use a selection of different ones.
Hey! Thanks for the great question. Not all buttering agents taste the same. There can be quite a bit of nuance when it comes to these different roots and barks. They can be spicy, smoky, sweet or even have a menthol quality. Using several different types of bittering agents will lead to a more complex and balanced amaro.
Campari is my absolute favorite. I’m exploring sober life and can’t wait to have fun mixing this up! Do you have any recommendations for sourcing the ingredients?
Hi! I hope you get a chance to make it! I bought most of these ingredients from kaluystian’s (a store here in NYC) I think they might have an online shop. I bought the glycerin from Whole Foods and the bugs I found on Amazon
Is there a way to accelerate the glycerin infusion? Maybe by starting the infusion in alcohol but gently heating it so the alcohol evaporates and then pour in the glycerin and water? Or would that burn the infusion too easily?
Thanks so much for this great video its really helped me kickstart and actually make some brews out of all of my recent research! I've just started the process, have had my Glycerin Tincture sitting out in my kitchen for about two days but it has really soaked up most of the liquid. I measured out all of my ingredients on a scale, and it almost looks like there is no liquid left. I fear that it might get moldy or that after a month there will be nothing left in there to consume. Is this ok? Should I add some more liquids? Start over? Thanks in advance for any guidance.
Did you add water? There should be a 2:1 ratio of water per glycerine. You likely might need to add more liquid. It shouldn’t get moldy, but there should be liquid left.
Hi! I am still struggling after having addressed this issue. I added some more liquid but I revisited it this morning and it unfortunately had some white mold on it. Should I have left it in the fridge? I removed it carefully and changed jars and made sure that again it was all submerged. Should I trash this and start over? I’m wondering where I went wrong.
@@TheWeePearl @issyxoxxo I'm running into the same issue, I used 2oz glycerin 4oz water and the dried barks soaked up 95% of the liquid overnight. If I add more "liquid" does that mean adding both water and glycerin to keep the ratio?
@@issyxoxxo sorry just seeing this comment. I’m concerned that you are seeing mold. I kept mine in a cool dark place tightly sealed. I think it’s worth trying in the fridge or speeding up the process by using the sous vide method as another commenter suggested.
Hey! I might repost the alcoholic version at some point. In the meantime, check out my recipe on my website www.theweepearl.com/recipes/homemade-campari
