Berta Diberta Recipe

Prepare botanicals

Lightly crush the star anise and break the cinnamon stick to expose more surface. If citrus peel is in large pieces, tear into smaller strips. Measure out all dried roots and flowers.

Combine the neutral grain spirit and all dried botanicals (gentian, rhubarb root, citrus peels, chamomile, bitter orange peel, star anise, cinnamon) in a clean 1 L glass jar with a tight-fitting lid.

Seal the jar and store in a cool, dark place for primary maceration. Shake gently once per day for 7 days. Taste after 3 days to monitor extraction (gentian will add immediate bitterness; rhubarb and citrus add backbone).

After 7 days, strain the spirit through a fine-mesh sieve lined with cheesecloth into a clean container. Press gently on the botanicals to recover liquid but avoid forcing fine sediments. Reserve the spent botanicals.

Make a two-stage sugar syrup. In a saucepan, combine 600 ml water and 400 g granulated sugar. Heat over medium, stirring until sugar dissolves, then bring to a gentle simmer for 5 minutes to make a clear syrup. Allow to cool slightly.

In a separate small pan, melt 100 g dark brown sugar with a tablespoon or two of water until it integrates to deepen flavor; add this to the clear syrup. If using caramelized sugar for color, prepare by slowly melting 30 g granulated sugar until amber, then carefully add ~30 ml hot water to dissolve (caution: hot steam); stir that into the syrup for added color and complexity.

Stir in 15 ml aged balsamic vinegar to the syrup to impart acidity and rounded umami depth. Taste — the syrup should be noticeably sweet with a hint of tang to balance future bitterness.

Combine the strained botanical-infused spirit and the prepared sweet syrup in a large mixing container. Start by adding half the syrup, stir, then taste. Slowly add more syrup until a balanced bitterness-to-sweetness ratio is reached; the finished amaro should be pleasantly bitter with a smooth sweetness (target final sugar by volume roughly 20–25%). For the given quantities you'll likely use ~450–550 ml of the syrup; adjust to taste.

Add 2 tsp cold-pressed orange oil (or the oils of the two reserved strips of orange zest scraped of pith), the split vanilla bean (or 5 ml vanilla extract), and 1 tsp salt. Stir to incorporate. The salt will round flavors and tame any harsh bitterness.

If the alcohol content is too high, add up to 100 ml filtered water to bring the proof down and reveal aromatics. Aim for a finished strength of roughly 20–28% ABV (for 750 ml at full strength with syrup additions this is an approximate guide); adjust water slowly and taste after 30 minutes.

Bottle the amaro in amber glass bottles, seal, and rest for at least 2 weeks in a cool dark place to allow flavors to meld. Shake once every few days during the first week. Longer aging (1–3 months) will round the bitterness and produce a smoother result.

Before serving, optionally fine-filter through coffee filter or paper to remove any fine particulates to yield a clear product.