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stinging nettle amaro

Stinging Nettle Amaro

Amaro is a botanical infused liqueur used as an apertivo or digestivo, and this one is made with the bright and ultra-green stinging nettle.
5 from 1 vote
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Prep Time 20 minutes
Infusion time 14 days
Course Drinks

Equipment

  • 1 large jar (at least 32 oz or bigger to make more amaro)
  • screw top wine bottles, for the finished amaro

Ingredients
  

For the amaro infusion

  • 8 cups stinging nettle leaves (or more, depending on the size of your jar)
  • 1 piece fresh ginger, cleaned and sliced into coins
  • 1 cup mint leaves
  • 1 cup sage leaves
  • 2 tbsp black pepper corns
  • 1 whole nutmeg, grated
  • 5-10 cardamom pods
  • 2 oranges, zested or peeled (without the pith)
  • 2 lemons, zested or peeled (without the pith)
  • or another bittering agent
  • enough vodka or high proof grain alcohol to fill your jar

For the finished amaro

  • 6 cups sugar
  • 6 cups water

Instructions
 

  • Make the amaro infusion. Wearing gloves to avoid stings, remove all the leaves from the stinging nettle stems. Stuff the leaves down into your jar, followed by the ginger, peppercorns, nutmeg, cardamom, mint and sage, and the zest/peels of the oranges and lemons (not the actual fruit). Seal the jar and place in a cool dark place to infuse for about 2 weeks.
  • Once the amaro has been infused, its time to sweeten and cut it with simple syrup. Make the simple syrup by combining equal parts sugar and water and bringing to a simmer of medium heat, stirring until combined and slightly thickened. Add about 2 cups of simple syrup to the amaro infusion and taste; it should be sweet, and not too powerful, but add more simple syrup as you see fit and dependent on how much amaro infusion you have.
  • Bottle and label your amaro. Serve extra bottles in a cool, dark place. Store the bottle your are currently using the the fridge for optimal flavor.