Description
The word liqueur comes from the Latin "liquifacere" to dissolve. It relates to the production of extracts from various plants, fruits and seeds and mixing them in a perfect composition, what exactly makes this drink magical. In the middle ages, alchemists worked on obtaining the elixir of life. The result of many such experiments was known and still liqueurs. In ancient liqueurs were used strictly in the medical and ritual purposes. As a means of improving the appetite, facilitating digestion, love potions, remedy for all ills of body and soul.. :-) Lovers of liqueurs to create a collection that includes dozens of all kinds of liquors. No such collection will not be without a liqueur coffee. The magic words: "Tia Maria", "Kahlua" :-)))
Ingredients
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Rum
1 l
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Coffee natural
250 g
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Sugar
1 kg
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Vanilla sugar
1 tsp
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Cinnamon
-
Orange zest
-
Water
1 l
Cooking
Grind coffee beans in a coffee grinder (very large). Pour the rum (alcohol or vodka 40 degrees) along with dry crust of orange. It is important to use ONLY a GLASS CONTAINER! Leave for 8 days in a cool dark place. Sometimes stir the mixture, turning the bottle.
After 8 days of filtered coffee extract is obtained using a cotton cloth. Good filtration is one of the indicators of the quality of any liquor. To facilitate the process and improve the quality, you can put the mixture in the refrigerator. Better filtered the cooled liquid.
From water and sugar over low heat, stirring constantly, cook the syrup. I have a photo of the syrup of the black sugar, it immediately turns dark.
Indication of syrup for most liqueurs is considered "the pearl stage in boiling of sugar" - when the syrup slightly thickens on its surface begin to form stable air bubbles, similar to pearls. They remain some time on the surface not torn. To the syrup add the vanilla (vanillin or vanilla sugar), cinnamon sticks. If cinnamon powder, it is better to add it along with coffee alcohol the first day, then it can be filtered.
Cool the syrup, mix the coffee extract. To bottle very tightly resealed and put in a cool, dark place for at least 3-4 months. The finished liqueur should be approximately 20-degree fortress.
This kind of liquor is used for cocktails (like Terry, Black Russian), flavoring, or served pure and slightly chilled with 2 ice cubes (often with milk or cream poured into a glass with liquor very carefully with a knife blade). If neither black nor brown sugar was not found, you can fix and cook the caramel syrup. Bring the sugar with a small amount of water to the state of brown caramel and then carefully, drop by drop add the remaining water until a syrup. Only the caramel syrup should not be too bitter, peregrinum. Bon appetit!
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