Rucolino Amaro

Fall 2014

“This type of amaro hails from Ischia, which is in Italy’s Campania region. It’s best when served from the freezer, poured into a small, cold cordial glass.” — Michael King, beverage director, Bibiana, Washington, D.C.

1-3/4 liters grain alcohol or vodka
2 lemon peels
2 orange peels
1 small grapefruit peel
1 tablespoon fennel seed
3 star anises, broken
4 cinnamon sticks
4 cloves
1 vanilla pod, split
80 fresh arugula leaves
3/4 liter simple syrup
1/4 liter water

Combine all ingredients except simple syrup and water into a glass jar with a tight-fitting lid and store in a cool, dark place for 30 days. Shake the jar once a day. On Day 31, strain the contents and add simple syrup and water. Store in the freezer for at least a week before serving.

To make simple syrup, simmer equal parts sugar and water until dissolved. Then let cool.


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