Amaro Serafino recipe pt 1

I adore amaro, the versatile bitter liqueurs from Italy that are so versatile in cocktails. I was recently gifted a large quantity of good wine that, unfortunately for me, had already been opened. Rather than attempt to consume more alcohol than my usual prodigious consumption of cocktails, I decided to take a crack at making some amaro. One of the things I find so enjoyable about amaros is that each one has its own personality, no two amaros are the same. Sure, all amaro's need to be bitter, and contain a wine base, but from there the possibilities are endless. This is the first part of the recipe. I'll post the second part and pics in the next day or so. Suffice to say, I'm exceptionally pleased with the end results. Delicious!

3 bottles good quality Zinfandel

.1 oz hyssop
.25 oz cherry bark
1 bay leaf
.2 oz gentian root
.8 oz dried orange peel
fresh anise (6 fresh flowers, and 7 leaves, shredded)
.4 oz tonka beans
.2 oz fresh artichoke leaves, chopped
1 oz dried oregano
4 star anise, crushed
6 juniper berries
.2 oz fresh thyme
.5 oz fresh sage
.3 oz fresh rosemary
.1 oz chamomile flowers
.8 oz cassia bark
.5 oz quassia bark
.15 oz lemon verbena
.5 oz wormwood
1.15 oz sugar

Combine all ingredients in a large stockpot, add two bottles of Zin, and bring to a boil for 10 minutes. remove from heat, allow to cool, cover and let steep for 12-24 hours. Add 3rd bottle of Zinfandel, 1 1/2 cups good brandy, stir to incorporate, and strain through a chinois. Cover and keep in a cool dry place until part 2 is complete.

SOON TO COME- PART 2 of the Serafino Amaro Recipe