forage for aromatics herbs and plants to make amaro

I'd like to forage for aromatic herbs and plants to make amaro, or bitters. In Italy people infuse alcohol with the plants of their region to make a digestive drink that represents their countryside. I'm also a member of the small batch wine and spirits group, and I'm wondering if anyone else is interested in this...

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Permalink Reply by Gary Allen on February 25, 2011 at 5:54pm

I've made other wines and liqueurs but never bitter digestifs. What wild plants are you using?

I'm thinking: Blessed Thistle and Yarrow (not native but could be naturalized), maybe Queen Anne's Lace or Chicory?

Permalink Reply by jim pignetti on February 25, 2011 at 6:35pm

I'm not using any... yet! I love the stuff, amaros, that is, and after a friend brought both a homemade (by his family), and a local commercial product from Liguria I decided this was something I wanted to try. I found a recipe on line, but I don't want to go to the store and buy these herbs, (some of which I may have to...) I want my amaro to taste like the ridge around my house. I have some corn whiskey from Tuthilltown, and if you gatherers and others will help with ideas and such on the foraging side, well maybe this can be done... a unique liquor representing the terroir of the Valley.

Permalink Reply by Julia Sforza on February 26, 2011 at 9:08am