What are /r/Amaro's favorite Products & Services?

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I've had this book in my cart for a while, and easier to ship than a bottle: https://www.amazon.com/Amaro-Spirited-Bittersweet-Liqueurs-Cocktails/dp/1607747480/

Sorry, I just skimmed over the recipe when I read it! Of course you would replace the white wine (Pinot Grigio). I actually was looking on the internet for a copy of the vermouth recipe in David Lebovitz's Drinking French book,

https://www.amazon.com/Drinking-French-Cocktails-Ap%C3%A9ritifs-Traditions/dp/1607749297/ref=sr\_1\_1

but I couldn't find a version of it online. This might be a good resource for you, because it includes not only a homemade vermouth recipe, but also ones for Vin de Noix (also known as Nocino in italian, from green walnuts), Liqueur de Noyaux (apricot pits), Vin de Sapin (spruce), and Vin de Sureau (elderberry), among others. Seems like many of these could be a candidate for a creative mead substitution.

We use these at the distillery and I love using em for amari, wine, even a martini when my Nick & Nora is dirty.

I haven't tried it, but someone here once suggested Dragon Fruit Powder, though, it's a bit more purple than red. But you might be able to figure out a proportion that works.

Hey, thanks! So...

I like it to drink it neat primarily. I have tried doing a Black Manhattan riff in place of Averna, and it was pretty good. I have not experimented much beyond that, since I like it neat so much. But I will!

As far as sous vide goes, I'm not the best at describing tasting notes, but I'll give it a shot. I think when I taste something like Zucca, I get a sense of the sweet elements first, then the rhubarb and everything else slowly billowing up from it, if that makes sense. I found that when doing normal maceration, the flavors were good, but it drank more like a bitter than something like Zucca. Many other amari I drink have a bitter front, then the sugar lingers in my mouth as gets tasted after. This recipe, when done via the sous vide, is more herbal than Zucca, but I feel like the bitter/herbal flavors feel more integrated and bloom out at the same time as the sweet flavors, if that makes any sense. I wish I were better at communicating this stuff. All that said, I doubt the sous vide is critical. Also, before I started the sous vide, I was doing the seven day maceration recommended in the Open Source recipe, and it turned out well.

As for the bags, I picked up these. When I mentioned I used two, I did not mean that I doubled bagged. I just used two separate bags to give the ingredients plenty of room to swim around.

Hope that helps!