Homemade Campari
Ingredients
- 30 grams gentian root
- 20 grams lemon peel
- 20 grams rhubarb root
- 15 grams angelica root
- 10 grams wormwood
- 10 grams dried ginseng root
- 10 grams wild cherry bark
- 1 full orange peel
- 1 full grapefruit peel
- 1 liter Everclear Grain Alcohol 151
- 4 cups water
- 2 1/3 2 1/3cups sugar
- Liquid red food coloring
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Instructions
- Combine everything but the alcohol for the infusion, mixing the ingredients well, and then divide between two 1-quart (32oz) mason jars, adding an equal amount of alcohol to each (you can also do this in one jar if you have a jar that’s big enough). Seal the jars and shake.
- During the infusion period, shake the jar once a day. The color should turn brown, and the taste will be so bitter as to be undrinkable.
- After infusing, strain the mixture using a sieve, then filter through cheesecloth, a coffee filter, or a mesh superbag.
- Bring the water to a simmer in a saucepan, then stir in the sugar until dissolved. Remove from heat and let cool fully.,Slowly stir the cooled simple syrup into the bitter, infused alcohol.,Make sure the infusion and simple syrup are at the same temperature, and add the syrup into the infusion, not vice versa. If your Campari turns cloudy after mixing, there's a fix. Find it here.,Adding simple syrup will also dilute the Campari to roughly the same proof as store-bought Campari.
- If you are put off by the color, or simply want it to resemble store-bought Campari, add red food coloring until it settles at that bright, rosy hue you recognize.
- Transfer your Campari to a clean bottle or jar and store away from direct sunlight.,Your Campari will never truly go bad if kept in a cool, dry place. If you are storing half-empty bottles in the light for over a year, you may notice changes owing to oxidization and an eventual evaporation, but the Campari itself is still safe to enjoy.
Source
Original recipe: View Original