Hi everyone! As I said in the video please be sure to research your ingredients before using and consuming. For the alcoholic version of this recipe please see my video here th-cam.com/video/T-Ic063CNK8/w-d-xo.html and also on my website at theweepearl.com.
I made a no sugar version of this recipe by swapping out the sugar for allulose & stevia and it came out pretty damn good! I’m already starting on another batch since I’m definitely going to finish this within the next 4 weeks
I just came across you channel and just want to say thank you for putting together such beautiful content! I feel relaxed and inspired. You have a gift, that’s for sure! I’ve been sober for over 10 years and just found out there are so many NA options! Your videos are by far the best and I feel so much more confident to try some NA spirits and wines and make some cocktails! Thanks again! Cheers!
Thank you so much and congratulations on 10 years! That’s a huge milestone. The NA space is just exploded these past few years. There are so many great products to try. I hope you try out some of my recipes too :)
This would be so amazing as a project and I love the idea of having a non-alcoholic Campari. I can think of so much to use this great drink with!! It's really beautiful!
It was quite a long process, but I’m really happy with the results. It tastes great in a non alcoholic spagliato. One day I’ll purchase a store bought non alcoholic Campari and do a comparison. Cheers!
@@TheWeePearl Oh wow, in the heat a lovely non-alcoholic spagliato with lots of ice would be so amazing and delicious!! That sounds so exciting. It would be a great video to see you check out a store bough non alcoholic Campari!! I bet yours will absolutely stand right up to a store bought version!! It looks amazing!!
Wow! That was fantastic! We've made a few bitters and have a good collection of the required herbs, so we might have to give this one a try! Great idea! We found your excellent videos through Joel at Through the Mixing Glass, and so glad we did!
This recipe looks dope and I already have most of the ingredients so I’ll have to give it a try. I’m also glad I found this bc I’ve been thinking of making my own sweet vermouth and had no idea they sold thujone-free wormwood! Thanks for the tip.
For those with dietary restrictions against bugs, what do you suggest as an alternative for the red coloring agent? Amazing video btw! As a bitters-making hobbyist, I love seeing how different botanicals interact
Sure! Hibiscus tea or beet powder can work. You can even try all natural vegan food coloring. I’m so glad you liked the video. What’s your favorite bitters flavor you’ve made? I’m always looking to try something new
@@TheWeePearl thanks for those suggestions! I'll definitely give that a try so all my friends can enjoy drinks at my home bar soon! I've experimented quite a bit, but I've only been really happy with two bitters so far. One has forward flavours of lemon, lavender, and black pepper. The other (which I slightly prefer) has the dominant flavours of orange (regular and bitter/Seville), cardamom, and clove The first is great with more floral gins, whereas the second goes best with whisky-based cocktails I just started infusing some rum to make an allspice dram today, so I might crack out my botanicals and gear to see what might go with it by the time I have it on the bar
@@TheWeePearl I'll check out your video to check against this one I used once I near the end of this dram. I'm always open to new ways to make a similar concoction, so thanks for the heads-up!
Really cool idea, well done :) I've tried something similar, but not quite as advanced, with a kind of bitter beetroot shrub. One question: Why did you decide to use so many different bittering agents? I've always wondered why people use a selection of different ones.
Hey! Thanks for the great question. Not all buttering agents taste the same. There can be quite a bit of nuance when it comes to these different roots and barks. They can be spicy, smoky, sweet or even have a menthol quality. Using several different types of bittering agents will lead to a more complex and balanced amaro.
Campari is my absolute favorite. I’m exploring sober life and can’t wait to have fun mixing this up! Do you have any recommendations for sourcing the ingredients?
Hi! I hope you get a chance to make it! I bought most of these ingredients from kaluystian’s (a store here in NYC) I think they might have an online shop. I bought the glycerin from Whole Foods and the bugs I found on Amazon
Is there a way to accelerate the glycerin infusion? Maybe by starting the infusion in alcohol but gently heating it so the alcohol evaporates and then pour in the glycerin and water? Or would that burn the infusion too easily?
Thanks so much for this great video its really helped me kickstart and actually make some brews out of all of my recent research! I've just started the process, have had my Glycerin Tincture sitting out in my kitchen for about two days but it has really soaked up most of the liquid. I measured out all of my ingredients on a scale, and it almost looks like there is no liquid left. I fear that it might get moldy or that after a month there will be nothing left in there to consume. Is this ok? Should I add some more liquids? Start over? Thanks in advance for any guidance.
Did you add water? There should be a 2:1 ratio of water per glycerine. You likely might need to add more liquid. It shouldn’t get moldy, but there should be liquid left.
Hi! I am still struggling after having addressed this issue. I added some more liquid but I revisited it this morning and it unfortunately had some white mold on it. Should I have left it in the fridge? I removed it carefully and changed jars and made sure that again it was all submerged. Should I trash this and start over? I’m wondering where I went wrong.
@@TheWeePearl @issyxoxxo I'm running into the same issue, I used 2oz glycerin 4oz water and the dried barks soaked up 95% of the liquid overnight. If I add more "liquid" does that mean adding both water and glycerin to keep the ratio?
@@issyxoxxo sorry just seeing this comment. I’m concerned that you are seeing mold. I kept mine in a cool dark place tightly sealed. I think it’s worth trying in the fridge or speeding up the process by using the sous vide method as another commenter suggested.
Hey! I might repost the alcoholic version at some point. In the meantime, check out my recipe on my website www.theweepearl.com/recipes/homemade-campari
Hi everyone! As I said in the video please be sure to research your ingredients before using and consuming. For the alcoholic version of this recipe please see my video here th-cam.com/video/T-Ic063CNK8/w-d-xo.html and also on my website at theweepearl.com.
If I wanted to make a traditional campari, substitute the alcohol fo the glycerol?
I made a no sugar version of this recipe by swapping out the sugar for allulose & stevia and it came out pretty damn good! I’m already starting on another batch since I’m definitely going to finish this within the next 4 weeks
mother of god that is a large grapefruit
I know, right?!
I just came across you channel and just want to say thank you for putting together such beautiful content! I feel relaxed and inspired. You have a gift, that’s for sure! I’ve been sober for over 10 years and just found out there are so many NA options! Your videos are by far the best and I feel so much more confident to try some NA spirits and wines and make some cocktails! Thanks again! Cheers!
Thank you so much and congratulations on 10 years! That’s a huge milestone. The NA space is just exploded these past few years. There are so many great products to try. I hope you try out some of my recipes too :)
AWESOMENESS!!!! I bet this is tasty!!! I can imagine making a spritz with this!!! Bravo!!!!!
Thank you so much Tim!! Yes it’s great with a spritz!
There's nothing quite like a project - 4 week prep time!
It’s certainly a commitment!
This would be so amazing as a project and I love the idea of having a non-alcoholic Campari. I can think of so much to use this great drink with!! It's really beautiful!
It was quite a long process, but I’m really happy with the results. It tastes great in a non alcoholic spagliato. One day I’ll purchase a store bought non alcoholic Campari and do a comparison. Cheers!
@@TheWeePearl Oh wow, in the heat a lovely non-alcoholic spagliato with lots of ice would be so amazing and delicious!! That sounds so exciting. It would be a great video to see you check out a store bough non alcoholic Campari!! I bet yours will absolutely stand right up to a store bought version!! It looks amazing!!
This is a great recipe, Thank you for sharing it :)
Thank you! 🥂
Wow! That was fantastic! We've made a few bitters and have a good collection of the required herbs, so we might have to give this one a try! Great idea! We found your excellent videos through Joel at Through the Mixing Glass, and so glad we did!
This recipe looks dope and I already have most of the ingredients so I’ll have to give it a try. I’m also glad I found this bc I’ve been thinking of making my own sweet vermouth and had no idea they sold thujone-free wormwood! Thanks for the tip.
Awesome! I hope you get a chance to make it!
Woowwwww...thanks for the class.
Beautiful 'spirit'!!!!
Thank you 😊
Awesome project! how long do you expect these non-alcoholic liqueurs will last?
Thanks! I’d say it will last at least 3 months in the refrigerator
Enjoying your recipes and your voice over is so calming :)
Thank you so much! 😊
For those with dietary restrictions against bugs, what do you suggest as an alternative for the red coloring agent?
Amazing video btw! As a bitters-making hobbyist, I love seeing how different botanicals interact
Sure! Hibiscus tea or beet powder can work. You can even try all natural vegan food coloring.
I’m so glad you liked the video. What’s your favorite bitters flavor you’ve made? I’m always looking to try something new
@@TheWeePearl thanks for those suggestions! I'll definitely give that a try so all my friends can enjoy drinks at my home bar soon!
I've experimented quite a bit, but I've only been really happy with two bitters so far. One has forward flavours of lemon, lavender, and black pepper. The other (which I slightly prefer) has the dominant flavours of orange (regular and bitter/Seville), cardamom, and clove
The first is great with more floral gins, whereas the second goes best with whisky-based cocktails
I just started infusing some rum to make an allspice dram today, so I might crack out my botanicals and gear to see what might go with it by the time I have it on the bar
@@gaviswayze9696 wow. Those both sound great! Best of luck with the allspice dram. I made a video on it recently. Turned out really nice.
@@TheWeePearl I'll check out your video to check against this one I used once I near the end of this dram. I'm always open to new ways to make a similar concoction, so thanks for the heads-up!
finally, thnx :)
I appreciate your patience:)
So underrated!
This looks great! Thanks!
Thank you!
Awesome video 😎
🙏 thank you so much!
Maybe start with boiling water and let it steep before adding the glycerin for a stronger extract?
This is wonderful content! So much effort went into this :-)
Thank you! It’s a bit of a project, but worth it 😊
Love this and will be trying it soon. If you ever come up with an na aperitif recipe like suze you should definitely make a sequel video!
Awesome! I hope you enjoy. That’s a great idea. I actually have all the ingredients… stay tuned!
Woww Thank you for sharing, i love it ❤️🥂
😊 thank you! 🥂
Yessssss!!!! 3rd!!!
Thank u for this....
I god😖 i havnt even heard about all ingredients except herbal tea...but I will keep trying....
Good luck! I hope you can find them!
Really cool :)
Thank you!
That is very cool!
Thanks!
Really cool idea, well done :) I've tried something similar, but not quite as advanced, with a kind of bitter beetroot shrub. One question: Why did you decide to use so many different bittering agents? I've always wondered why people use a selection of different ones.
Hey! Thanks for the great question. Not all buttering agents taste the same. There can be quite a bit of nuance when it comes to these different roots and barks. They can be spicy, smoky, sweet or even have a menthol quality. Using several different types of bittering agents will lead to a more complex and balanced amaro.
Campari is my absolute favorite. I’m exploring sober life and can’t wait to have fun mixing this up!
Do you have any recommendations for sourcing the ingredients?
Hi! I hope you get a chance to make it! I bought most of these ingredients from kaluystian’s (a store here in NYC) I think they might have an online shop.
I bought the glycerin from Whole Foods and the bugs I found on Amazon
Wow. This looks amazing. Can't wait to try this. Definitely a process!
It’s definitely a process, but so worth it!
Just came across this recipe and it's great! Btw, what glass bottles are you using?
Couple of weeks? I'm afraid it would make mould in 1 in my house, no matter where we store it
Is there a way to accelerate the glycerin infusion? Maybe by starting the infusion in alcohol but gently heating it so the alcohol evaporates and then pour in the glycerin and water? Or would that burn the infusion too easily?
so, buying all the ingrediens, how much was the first bottle :o) ??
Could you speed up the tincture process by boiling it?
I wouldn't because I think it would result in less terpenes and alter the taste, making it less floral and more bitter/astringent.
do you think you could use a sous vide to speed up the glycerin infusion?
Sure! That should work.
Thanks so much for this great video its really helped me kickstart and actually make some brews out of all of my recent research! I've just started the process, have had my Glycerin Tincture sitting out in my kitchen for about two days but it has really soaked up most of the liquid. I measured out all of my ingredients on a scale, and it almost looks like there is no liquid left. I fear that it might get moldy or that after a month there will be nothing left in there to consume. Is this ok? Should I add some more liquids? Start over? Thanks in advance for any guidance.
Did you add water? There should be a 2:1 ratio of water per glycerine. You likely might need to add more liquid. It shouldn’t get moldy, but there should be liquid left.
Hi! I am still struggling after having addressed this issue. I added some more liquid but I revisited it this morning and it unfortunately had some white mold on it. Should I have left it in the fridge? I removed it carefully and changed jars and made sure that again it was all submerged. Should I trash this and start over? I’m wondering where I went wrong.
@@TheWeePearl @issyxoxxo I'm running into the same issue, I used 2oz glycerin 4oz water and the dried barks soaked up 95% of the liquid overnight. If I add more "liquid" does that mean adding both water and glycerin to keep the ratio?
@@djestouff I had some absorption as well, but not to that degree. I would definitely add more liquid. It might be that the bark is just very dry.
@@issyxoxxo sorry just seeing this comment. I’m concerned that you are seeing mold. I kept mine in a cool dark place tightly sealed. I think it’s worth trying in the fridge or speeding up the process by using the sous vide method as another commenter suggested.
What is the rough yield per recipe?
❤❤❤
🥰
w8 may i know what is the red colouring agent pls? coconut bugs? since i've been searching the ingredients on the google and i cant find it , thankyou
Hello! They are called Cochineal bugs
@@TheWeePearl thankyou so much , have a good day 🙌
can you make non alcoholic whiskey
I’m tempted to give it a try! I’ve done a proxy with barley tea, vanilla and Szechuan peppercorn before. I really like how it came out
@@TheWeePearl I bet you could add a little lapsang tea to add the smokiness
why you deleted the video and re upload it ?
Hi
👋
Where do you get your ingredients from?
I get them from a local spice shop in NYC
@@TheWeePearl Im not within the city but Im in the state. You know the name of it? I'll find out if they ship. thx.
it’s called kaluystians
do you have any NYC-local sources for the ingredients you could share?
Yes! I buy almost everything from Kalustyans! They’re on Lexington and 28th st.
@@TheWeePearl hahah if you didnt respond that would've been my first stop! just found your channel yesterday, I'm an instant fan ❤
@@djestouff yay! That place is the best. They have absolutely everything… maybe not the cochineal bugs- I got those on Amazon
can you make another video but with alcohol?😂
Hey! I might repost the alcoholic version at some point. In the meantime, check out my recipe on my website www.theweepearl.com/recipes/homemade-campari
Is it same tincture and bitters? Thanks.
Hello. A tincture usually refers to a single ingredient infusion or an herbal infusion. Bitters need to use buttering agents like roots/ barks.
@@TheWeePearl Thank you! How about the making process? Is it the same too?
@@ariefsatriaanugrah9919 yes. That part is the same
@@TheWeePearl Thank you Wee Pearl. You're the best!
@@ariefsatriaanugrah9919 Aw thanks ! I hope you enjoy!
where is the alcoholic version?
Hello!
You can find my recipe here
www.theweepearl.com/recipes/homemade-campari
@@TheWeePearl Eeeee! Thank you!
Hello. You are very beautiful. I love you from afar