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
- Combine all ingredients in a 16 oz. Mason jar. Seal and shake to combine. Refrigerate to infuse for 24 hours.
- Strain through a double layer of cheesecloth.
- The infusion will keep in the refrigerator for up to three months
- Stay away from swimming pools
Infusion: Oil – Spirit – Water by Eric Prum and Josh Williams has over 50 recipes for infusing oils, spirits, and waters.