Home-made coffee liqueur

coffee liqueur

In the search for a perfect espresso martini, we ended up stumbling across some great recipes for home-made liqueurs and bitters. Seemd like a pretty good idea at the time but waiting a couple of months to make a drink with your home made triplesec is kind of pushing it. Still – the jars are on the shelves infusing as we speak!

Measures & Instructions:

  • 660ml rum (Bacardi Superior Light Rum is best but a cheaper brand will do)
  • 2/3 cup freshly ground coffee
  • 330ml caramel syrup
  • 660ml standard sugar syrup
  • 40ml vanilla extract

Infusing:

1. Combine rum and coffee in a large (about 2l) jar. Shake vigorously to thoroughly mix ingredients.
2. Macerate for 4 weeks then strain/sieve and filter the contents with a paper coffee filter. Let settle for about another 3 to 4 weeks then rack off the clarified part and filter the remainder with paper coffee filters.
3. Combine the caramel syrup, sugar syrup & 40ml vanilla extract and add all of this to the infused spirits.

Mae yourself that espresso martini. You probably deserve it.