Name: Coffee Liqueur
Total time: PLACEHOLDER
Ingredients: ½ cup medium-roast coffee beans; 1½ teaspoons cacao nibs; ¼ vanilla bean , halved lengthwise; 8 ounces vodka; 4 ounces brandy; 4 ounces recipe

Why This Recipe Works

We made different batches of liqueurs using both whole and ground coffee beans that had been roasted to varying degrees. We quickly eliminated ground coffee from the running, as the results were too bitter and cloudy. Some tasters loved the bracing flavor of liqueur made with dark-roast coffee beans, but most preferred the smoother, more balanced flavors of medium-roast beans. After testing different extraction times, we found that infusing the beans in alcohol for one week was all that was necessary to achieve the best flavor; any longer and the flavors verged on sharp and bitter. Next, we added a small amount of cacao nibs and a piece of vanilla bean—just enough to create delicate flavor harmonies. Adding a small amount of brandy to the vodka base contributed lovely caramel and oaky notes. Finally, we made sure to finish it with the right amount of sweetness.

Before You Begin

For a more intensely flavored liqueur, you can substitute dark-roast coffee beans for the medium-roast; we do not recommend using light-roast beans. You can substitute 1½ teaspoons cocoa powder for the cacao nibs, but the resulting liqueur will be slightly cloudy. You will need a pint-size glass jar with a tight-fitting lid for this recipe. This recipe can be doubled.

Instructions

Place coffee beans, cacao nibs, vanilla bean, vodka, and brandy in pint-size glass jar. Cover tightly and shake to combine. Store jar in cool, dark place for 1 week, shaking mixture once every other day.

Set fine-mesh strainer in medium bowl and line with triple layer of cheesecloth. Strain vodka mixture through prepared strainer; discard solids. Return infused vodka mixture to clean jar and add simple syrup. Cover and gently shake to combine. (Coffee Liqueur can be stored in cool, dark place for up to 1 year. Shake gently before using.)