Fall Amaro Recipe

Name: Fall Amaro Recipe
Ingredients: 1 cardoon or artichoke leaf; 3 small crab apples (or other variety), halved; 3 fig leaves; ½ cup dried hardy orange (Citrus trifolata) peels or dried common orange peels; 1 cup cranberries; 1 bunch sage; 2 rosemary sprigs; 2 tablespoons dried store-bought juniper berries (store-bought only, some wild varieties are not edible); 2 tbsp roasted pumpkin seeds; 2 heads of staghorn sumac flowers, or 1 tablespoon ground store-bought sumac; maple syrup (sweeten to taste); water (dilute to taste); Laird’s 100 proof “Jersey Lightning” apple brandy

From Imbibe Magazine·View original →

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Ingredients

1cardoon or artichoke leaf
3small crab apples (or other variety), halved
3fig leaves
½ cup dried hardy orange (Citrus trifolata) peels or dried common orange peels
1 cupcranberries
1bunch sage
2rosemary sprigs
2 tablespoonsdried store-bought juniper berries (store-bought only, some wild varieties are not edible)
2 tbsproasted pumpkin seeds
2heads of staghorn sumac flowers, or 1 tablespoon ground store-bought sumac
maple syrup (sweeten to taste)
water (dilute to taste)
Laird’s 100 proof “Jersey Lightning” apple brandy

Preparation

1.
Pack a 2-quart jar with ingredients and cover with the apple brandy. Allow the botanicals to macerate in the alcohol for 8 weeks.
2.
After 8 weeks, strain out the solids and reserve the liquid amaro. The amaro can be diluted and sweetened as is, or added to a barrel to age longer.
3.
Note: It is important when foraging to always be certain you are harvesting the desired plant and not something that could harm you or anyone else. If unsure, consult a guidebook or an experienced forager in your area.