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In un mortaio pestare le radici di calamo, genziana e carlina assieme alle foglie di rosmarino, melissa, salvia, menta, cardo mariano e al fiore di centaurea. Pestare leggermente anche le bacche di ginepro, i chiodi di garofano e la corteccia di cannella.
Mettere tutti gli ingredienti in un vaso di vetro a chiusura ermetica, aggiungere l’alcool e lasciate macerare per 5 giorni, scuotendo il vaso ogni giorno.
Nel frattempo fare sciogliere a freddo lo zucchero nel vermouth.
Il sesto giorno, filtrare l’alcool, senza buttare le erbe e conservare il macerato alcolico in una bottiglia ben chiusa. Rimettere le erbe nel vaso e coprirle con il vermouth in cui è stato sciolto lo zucchero e lasciarle macerare per una settimana.
Infine filtrare il vermouth e aggiungerlo al macerato alcolico. Lasciare riposare ancora un giorno, filtrare di nuovo quindi imbottigliate e tappare.
Lasciare a riposo per 8 mesi prima di poterlo gustare.
Amaro
Cuochi d'artificio 13.01.2016, 16:55
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