Pasubio Recipe

Combine botanicals with spirit

Place all dried bittering agents and aromatics (gentian root, quassia, cinchona, angelica, bitter & sweet orange peel, calamus if using, cardamom, coriander, cloves, star anise, cinnamon, gentian flower, coffee beans, licorice root, and the split vanilla bean) into a large, clean glass jar with a tight-fitting lid (at least 1.5–2 L). Pour 1.0 liter of the neutral spirit or vodka over the botanicals so they are fully submerged. Seal the jar.

First maceration

Store the jar in a cool, dark place for 7–10 days. Shake the jar vigorously once or twice per day for the first 3 days, then every other day thereafter. This extracts bitter alkaloids and essential oils. Taste (diluted) every few days to monitor bitterness and aromatic balance.

Short hot infusion (optional for cinchona/gentian extraction)

If you prefer a quicker or more intense extraction for cinchona and gentian, perform a gentle warm infusion on day 3: pour the macerate and botanicals into a heatproof vessel and place the jar in a hot water bath at about 50–60°C for 30–60 minutes (do not boil). Allow to cool and return to the jar. This step increases bitterness and should be used conservatively.

Strain the macerate

After 7–10 days (or when the desired bitterness/aroma is reached), strain the spirit through a fine mesh strainer lined with cheesecloth or a coffee filter into a clean container. Press or squeeze the solids to recover as much liquid as possible, then discard the spent botanicals.

Prepare sugar syrup

In a saucepan, combine 600 ml filtered water and 350 g granulated sugar. Heat gently over medium-low heat, stirring until the sugar dissolves completely. Bring just to a simmer for 2–3 minutes to clarify, then remove from heat and cool to room temperature. If you prefer a darker, caramelized note, you may prepare a small burnt-sugar caramel separately (2–3 tablespoons sugar browned with a little water) and add to the syrup carefully.

Blend spirit and syrup

Combine the strained botanical spirit with the cooled sugar syrup. Stir well and measure the strength: this mixture will be roughly 20–28% ABV depending on exact measurements and syrup concentration. Adjust sweetness by adding more syrup (or more water) to reach your preferred balance. At this point you may add the 10 ml caramel color (or burnt sugar syrup) to achieve the deep brown color typical of Pasubio.

Adjust & dilute

If the amaro is too strong, dilute with small increments of filtered water (use the additional 200 ml as needed) until the desired mouthfeel and balance are achieved. Aim for a final ABV around 28%–32% for a richer style, or 20%–25% for a lighter aperitif-style Pasubio.

Final rest

Bottle the blended amaro in clean bottles, sealed tightly. Let it rest for at least 2 weeks (ideally 4–8 weeks) in a cool, dark place to allow flavors to marry and any harsh notes to soften. Taste periodically and fine-tune with tiny amounts of sugar syrup, water, or a drop of vanilla if needed.

Serve

Serve Pasubio chilled or at room temperature as an after-dinner digestif, or use in cocktails that call for a robust Italian amaro. Garnish with an orange twist if desired.