Diy Amaro Recipe

• 1 teaspoon anise seeds
• 6 fresh sage leaves
• 6 fresh mint leaves
• 1 teaspoon fresh rosemary leaves (about 1 sprig's worth)
• 1 allspice berry
• 1/2 teaspoon whole cloves
• 1/2 teaspoon gentian root
• 3 cups 151-proof neutral grain spirit (see note)
• 1 1/4 cups sugar
• 1 1/4 cups water

1. Grind the herbs and spices (including gentian root) with a mortar and pestle until roughly broken up. (Or pulse a few times in a food processor.) Transfer to a sealable glass jar and pour in the alcohol. Let steep at room temperature for 3 weeks, shaking frequently.
2. After the initial steeping time, bring sugar and water to a boil at medium heat. Cook until sugar is completely dissolved, about 5 minutes. Let cool completely.
3. Pour cooled syrup into the steeped mixture, reseal jar, and let rest for an additional 2 weeks, stirring frequently. After 2 weeks, open jar and taste. If stronger flavor is desired, re-seal jar and allow to steep for an additional week.
4. Strain through cheesecloth to remove solids, then filter through coffee filter or fresh cheesecloth into a selable bottle. Store at room temperature for up to 6 months.

anise seeds, sage, mint, rosemary, berry, whole cloves, gentian root, spirit, sugar, water

Taken from www.seriouseats.com/recipes/2012/05/diy-amaro-homemade-amari-averna-recipe.html (may not work)