OK, I just tested my batch of Amaro. The herbs have been soaking in grain alcohol for about a month now. After filtering, the color is an odd sort of greenish brown, it smells like jet fuel, and has an acrid, bitter taste that causes your nostrils to flare and tastes like you just licked fresh, hot asphalt.
In other words: It's perfect.
My sevilla orange peels arrived this afternoon, and I added about 8 grams of fresh chocolate-mint from my garden, and 16 grams of peels. I will most likely need to cut the bitterness by diluting with brandy. I'm shooting for something close to Amaro Nardini, with licorice, mint, orange, and a chocolatey finish. I'm using Iris root instead of actual licorice root, as there are several potential health issues from real licorice. And I believe they're using a dark caramel syrup base, probably with black-strap molasses instead of corn syrup.
I think I'll call it Amaro Nonrico.
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