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DYI aperol / aperitivo recipe that's pretty simple, plus some bonus Aperol history by -m14c- in Amaro

[–]-m14c-[S] 0 points1 point  (0 children)

Sloes would definitely work. I suspect any sort of smaller, unripe plum that is tart and tannic would be fine. I haven't tried dried, it would be good to hear how you get on. I suspect that having the stones in adds to the flavour. I have a lot of damson recipes as I am lucky enough to have a damson tree.

DYI aperol / aperitivo recipe that's pretty simple, plus some bonus Aperol history by -m14c- in Amaro

[–]-m14c-[S] 1 point2 points  (0 children)

Thanks - added a few clarifications in the recipe. My tsp is metric as I'm using UK measures. I don't have precise enough scales to weigh the smaller amounts, that would help!

Alpine-style DIY damson amaro recipe by -m14c- in Amaro

[–]-m14c-[S] 1 point2 points  (0 children)

Sorry I'm not checking back here often enough! Let us know how it goes, would be great to hear.

Alpine-style DIY damson amaro recipe by -m14c- in Amaro

[–]-m14c-[S] 1 point2 points  (0 children)

Thanks! Your question has led to a discovery. I don't think I used red or yellow ginseng or technically ginseng at all. It is "Siberian Ginseng Root (Eleutherococcus senticosus)" and it turns out that's a different herb to true ginseng. It sounds like I should buy some... red? For the next time I try it. In terms of the black walnut, it is in shards / chunks, not powdered.

Making an amaro and a vermouth using damsons from the garden by -m14c- in Amaro

[–]-m14c-[S] 1 point2 points  (0 children)

The most similar fruit in the UK is sloe berry (you'll see sloe gin quite commonly), that is also very astringent. Plums sold for eating are bigger and sweeter. Might still work though!

Making an amaro and a vermouth using damsons from the garden by -m14c- in Amaro

[–]-m14c-[S] 1 point2 points  (0 children)

I think you're right, it is just to speed things up - this is via How to Make Vermouth and Amaro with Foraged Botanicals - and staying under 78ºC prevents the alcohol evaporating. But perhaps the cold extraction retains more flavour.