Coffee Liqueurs and Swimming Pools


Tastes change.  There was a time when I was younger that sugary liqueurs had great appeal.  A highly alcoholic and sugar laced coffee liqueur mixed generously into milkshakes on a hot day once resulted in a swimming pool incident that friends 4o years later still laugh about.

I ran across a new recipe in a book titled Infuse by Eric Prum and Josh Williams that has renewed my interest in this liqueur while omitting quantities of sugar and any temptation to put on a swimming suit.  I can highly recommend it as either an after dinner drink, an additive to coffee or a terrific garnish for ice cream.


  • 8 oz. of a good rum that has been aged for at least 5 years
  • 4 oz. of turbinado simple syrup  (combine 1/2 cup of turbinado sugar and 1/2 cup of water and heat over low heat until the sugar is dissolved.
  • 1/2 cup of whole bean coffee coarsely ground
  • Seeds from 1/2 of a vanilla bean
  1. Combine all ingredients in a 16 oz. Mason jar.  Seal and shake to combine.  Refrigerate to infuse for 24 hours.
  2. Strain through a double layer of cheesecloth.
  3. The infusion will keep in the refrigerator for up to three months
  4. Stay away from swimming pools

Man standing on diving board at public swimming poolInfusion: Oil – Spirit – Water  by Eric Prum and Josh Williams has over 50 recipes for infusing oils, spirits, and waters.



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