Chartreuse & Amaro DIY

Welcome to Chartreuse & Amaro DIY

Important & Side Notes

Useful tips:

  • Fining will clarify and remove off-flavors but it is optional. If you decide to do so be aware the green color (chlorophyll) will loose some intensity and turn a bit yellow because of the filtering process.
  • If you decide against fining your Chartreuse or Amaro, be sure to mix the simple syrup and tincture when they have the same temperature to eliminate or minimize the thermal shock and cloudiness.
  • Never macerate the ingredients more than 20h for the green chartreuse recipe, and 24h for the yellow chartreuse recipe. The tinctures will turn a beautiful deep green color (thanks to the chlorophyll) that quickly turns brown if the herbs remain in alcohol for too long.
  • Some flavors quickly overpower any other and should be added in small amounts or towards the last batches. The strongest of these are myrrh, cinnamon and cloves. The next strongest flavors are anise (including star anise) and mint. Macerate them for maximum 2 days. No more than 10 days for rhubarb root.
  • A small amount of Myrrh goes a long way, start with 1/8 inch piece of the clearest rock(s) so it doesn’t affect the color.
  • If using honey, keep track of both its water and sugar content. Honey is typically ~82% sugar and ~18% water. It will also add a slight amber or yellow color.
  • Formula for finding (and changing) the alcohol percentage is: divide the total alcohol present by the total volume of the liquor obtained. For example, if you have 1000 ml of alcohol at 95°, plus 1000 ml of water and 500 ml of sugar, your total volume is 2500 ml. The formula then is, (1000×95) ÷ 2500 = 38. Your ABV (Alcohol by volume) will be, 38%.
  • Filtration is a very important step and has great positive effect on flavor stabilization. You want to avoid any sediment at the bottom of your bottles. This sediment is made up of all the botanicals you’ve used to create your liqueur and will continue to interact with it and have a negative impact on the flavor in the long run. Your liqueur will also last longer if it is fined and filtered multiple times.
  • Add toasted oak chips (preferably French oak), about 2-3 tbsp for 750ml and soak for up to 4 weeks to mellow the liqueur.
  • Leave your liqueur to age for an additional 3 to 6 weeks after the oak aging phase. 1-2 months is best before consuming the liqueur.

Maceration length tips:

Chartreuse:

  • No more than 20 hours for fresh herbs and roots
  • No more than 2 days for lemon zest
  • 3-4 weeks of rest time in bottle before drinking

Amaro:

  • No more than 1-2 days for the mint, cinnamon, and cloves
  • No more than 4-5 days for additional herbs, spices and roots
  • No more than 4-5 days for zests and cherries (without pits)
  • No more than 6-7 days for bitter agents
  • No more than 3-4 weeks rest time with oak chips

Useful websites:

Chartreuse:

Amaro:

Alchermes (Tuscany ancient liquor):

Chinese herbs:

Measurements (grams to teaspoon):

Italian websites: