Homemade Amaro Recipe & Tasty Black Manhattan Riff
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- Опубликовано: 18 май 2024
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How to make the Black Forest Amaro
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INGREDIENTS
-400 ML VODKA
-150 ML ARMAGNAC
-130 GR CARAMELIZED SUGAR*
-115 GR FRESH PITTED CHERRIES
-15 GR CACAO NIBS
-9.5 GR RHUBARB ROOT
-1.5 GR LIQUORICE
-0.8 GR CINNAMON (Cracked)
-0.5 GR GENTIAN
-0.5 GR PINK PEPPERCORN (Cracked)
-0.5 GR CORIANDER SEEDS (Cracked)
-0.3 GR CARDAMOM SEEDS (Cracked)
-0.2 GR STAR ANIS (Cracked)
-0.2 GR NUTMEG (Cracked)
-0.1 GR CLOVE
METHOD
In a Sous-vide bag, add all the ingredients.
Seal the bag and place in a water bath with immersion cooker set at 64 degrees celcius.
Cook for 2 hours.
After two hours, immediately place in a iced water bath until it cools down at least to room temperature.
Fine strain first with nut milk bag and press to extract as much liquid as possible.
Measure the yield and add enough filtered water to reach 800 ml. This will give you an ABV of about 27.5%.
For a clearer amaro, filter through a coffee filter before bottling.
* To make the caramelized sugar, cook 175 gr of sugar with 30 ml of water over medium heat until it reaches 125 celcius. Then pour on parchment paper until it hardens. I like to make a little more than I need because we always loose some in the process.
How tom make the Black Forest Manhattan
2 oz Rye Whiskey
1 oz Black Forest Amaro
2 Dashes Angostura bitters
Stir over ice and strain in a cocktail coupe.
Garnish with a cocktail cherry
Cheers!
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First time I've heard a French speaker pronounce Armagnac "our maniac"😄
Brilliant recipe!
What a great recipe!
Thanks for the great tips as always
Thank you! Cheers
Now I need to make some! :)
I think you are right 😉
JF! I made this amaro this weekend, (video coming soon) in the written description it says to cook the caramel to 175 C but it should read 125 C as you say in the video itself, I burned my sugar when I referred to the description (oops!) and had to re-make it, just FYI you might want to fix that typo in case anyone make the same mistake as me! Thanks man!
Damn Pete, sorry 😳 Juste edited it. Looking forward to the video though. I hope you’re not going to be too hard on me 😉
@@TrufflesOnTheRocks It's delicious! My mistake really, I just had to start the caramel over, so no worries. Cheers!
Great video! Since I am from the Black Forest region, I think I will add a few more typical ingredients like fresh pine needles.
Pine needles contain toxins, I wouldn't.
where is that bottle/concrete thing from?! That is beautiful
It's from a Canadian designer. THe company is called Studio 50
@@TrufflesOnTheRocks thanks, it's so nice
Best Amaro I ever had 🖤
Thank you :)
Freaking crazy man, chocolate and cherries… Fernet Branca out of the way❤️
Haha! Cheers
What can I use instead Armagnac?
Hah, interesting! I just made a bitter liqueur by accident, by using your method of making vermouth, but Art of Drinks amounts of herbs/spices... That 3,5g of bitters herbs really made it taste like campari! Haha.
Cool to see this recipe though! Another must try when my Picon is finished ❤
Like in “you’re making your own Picon”?
@@TrufflesOnTheRocks, it was supposed to be Red Sweet vermouth... But tasted more like an amaro... So maybe I'm on to something 😅
@@TrufflesOnTheRocks, looking into how they make Picon and what ingredients they use... It shouldn't be that difficult to make ourselves? Will definitely go back to the kitchen next week and play around with it! (Next to the challenge of my local liqour store: "make something with whisky as a base, but smoother, more bitter and different than what we're use to" 😅)
@@jaspervangheluwe7531 if you want to play with DIY Picon, your key ingredients should be Gentian, orange peels and caramelized sugar and probably some quinine too but the later is tricky to use in a home lab as the amount of quinine is hard to measure which can be dangerous. That said, if you have access to China China Bigallet, I make a “DIY” Picon by mixing
4 parts of China China
4 parts of Suze
2 parts Simple syrup
1 part of Cointreau
1 part or Angostura orange bitter
@@TrufflesOnTheRocks, yeah, that were the ingredients I was going to play around with! I actually think, trying to mimic Picon would be quite a good practice for learning to make your own recipes, as it's fairly simple in amount of ingredients, but has a very distinguishable taste, so balancing ingredients is important.
Thanks for the heads up! And giving me the idea to do it 😅
Cool recipe. Does this have to be refrigerated, or can it be stored in a cupboard?
It’s doesn’t have to be refrigerated.
You left coco nibs out of the recipe in the description.
Thanks for the notification. It's fixed now. Cheers!
You know this needs to be milk washed right? 😜
Man have you ever tried fat-washing a Syrup?
I don’t really see how that would be possible and I’m not sure it would actually be useful. I think washing the booze is much more efficient but I’ll give it some thoughts 😉
@@TrufflesOnTheRocks ❤️❤️