Combine non-alcoholic amaro and lime juice in a shaker tin and shake vigorously for 10 seconds. Strain in a collins glass, top with 2 ounces of ginger beer and ice. Grate nutmeg on top and serve.
2 cups plus 1 tablespoon sugar
1 tablespoon Quassia Bitter Wood (or any bittering agent of your choice)
2 tablespoons whole allspice
1 ½ teaspoons star anise
1 ½ teaspoons fennel
1 teaspoon black peppercorns
4 ¼ cups water
4 tablespoons orange peels
1 tablespoon plus 1 teaspoon chicory
Simple syrup as needed
In a medium saucepot, toast sugar over medium heat until dissolved, stirring often so as to not caramelize. Once sugar is melted, add bitter wood and all spices. While stirring, slowly and carefully add water. Add orange peels and lower heat. Simmer on low for 1 hour, stirring every so often. Remove from heat. Allow mixture to cool completely before straining. If the amaro is too bitter, add simple syrup to taste. Keep refrigerated for up to one month.