Contains: Alcohol, added sugar. Is: An adult beverage, vegan, vegetarian.
I prefer to use a white (clear) rum over a caramel-colored one. Your mileage may vary.
Goal here is NOT to turn this into a pumpkin or apple spice – hence, I left out cinnamon and nutmeg.
I suppose one can use a previously-spiced commercial rum here, but I’ve yet to find one whose tastes I can remotely tolerate.
Spiced Coffee Liqueur
- 2 cups / 240 mL rum.
- 9-10 cloves of clove.
- 1/2 teaspoon ground cardamom.
- 2 tablespoons coarsely ground coffee.
- 1/2 of the zest of an orange.
- 1:1 water + sugar. (I used a granulated light brown coconut sugar, but use as you choose)
Special equipment: Muslin or several layers of cheesecloth. I am informed I can buy plain muslin at a fabric store such as Joann’s. In a real pinch, a few layers of undyed paper towel will work. But you can re-use the muslin or cheesecloth.
Combine everything from the rum to the zest in a easy-to-tightly close jar. Tightly close it, and shake ever so often for the next five (or so) days.
Decant at that point through a fine sieve and through the muslin/cheesecloth, into a suitable bowl or measuring cup, preferably with a spout.
Make a simple syrup using 1 part water and one part granulated sugar (v/v). You can also do this by weight/weight which will yield similar enough results. If you prefer a sweeter liquor than I do, you can go up to 1 part water to 2 parts sugar, but do test this before you make it quite that sweet. You can make excess simple syrup to keep on hand for future projects – it will store well.
Mix the strained stock liqueur one to one (v/v) with the simple syrup.
- Option 1: Add a small amount (an ounce or less) to an aperitif glass.
- Option 2: Pour a shot (an ounce) over ice, add unflavored seltzer water to taste and desired “kick”.
This beverage is 40 proof if made according to directions (20% alcohol) – as described for Option 1. I seriously do NOT recommend using 141 (proof) rum!!!! Shuddering at that over-inebriated thought!
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