How To Make Coffee Liqueur With Rum Or Bourbon

I was able to taste still Austin's coffee Liqueur a while ago with their distiller Harry. Harry gave me a few pointers on how to go about making my own so here goes . . . .

First, we need a base spirit. We can use any aged spirit, but bourbon and rum were specifically suggested so that's what I am going to use.

Then we need coffee beans. I used Robbert Harris Italian, dark roast. Like I say in the video I do wonder if something more mellow would have been better.

Next up is cocoa nibs. They add a wonderfully full and rich flavour and mouthfeel. I would definitely not skip these.

Mascerate for 3-5 days. When you think the flavour is right filter the mixture with a coffee filter.

Proof down to your desired ABV, I hit 30%. And add the simple syrup or maple syrup.

At this stage, you may want to let the mixture sit for another few days and filter again.

Ingredients:
400ml of base spirit (Rum or Bourbon)
1 Cup of coffee
1/2 Cup of cocoa nibs
Water to proof down with (filtered or bottled is best)
simple syrup or maple syrup to taste (I used 4 soup spoons)

Oh yeah, I totally get that the UJSSM (Uncle Jesse's Simple Sour Mash) is not actually a bourbon. But we are making spirits at home and its more about the imitation than what it should legally be called.

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#coffee #liqueur #recipe

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