This one has been on the back burner for a while now. We’ve been crafting a new series to add to the Bar Talk ensemble I like to call – Bruce’s Liquor Lab. Over the years a lot of you (the viewers) have requested that I do some episodes on how to make your own liquor. So to answer some of your requests, I’ll be doing just that. In this series I’ll be making/experimenting with do it yourself spirits and liqueurs. These won’t be as quick and easy like mixing together a cocktail. A lot of this stuff will take time and a lot of patience. If you don’t know me by now, I never seem to do things the quick and easy way. This will be a lot of fun. To start I’m going to show you how to make some Coffee Liqueur. I’ll be honest with you…I like this so much better than Kahlúa. Initially it will take about 2 weeks to make, but if you really want to do it properly, you’ll let it sit for 3 months before you start drinking it!
Hope you enjoy!
Right now we only have this one completed due to the fact we filmed it long before the Covid-19 Pandemic. We do have many planned to do once things start to return to normal…however some of these liqueurs take months to make so I couldn’t tell you just yet when the next Liquor Lab will air. But like I say – “Patience is key” hahaha cheers! Hope you are all staying safe and healthy! We’ll all get through this.
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6 OZ (170 G) FINE GROUND FULL BODY COFFEE
3 CACAO BEANS
1 VANILLA BEAN
1 PINT 16 OZ (473 ML) US OR 20 OZ (568 ML) RUM
2 CUPS (500 G) TURBINADO SUGAR
1 PINT HEAVY CREAM OR WHIPPING CREAM (OPTIONAL)
ADD THE GROUND COFFEE TO A 26 OZ. (750 ML) SEALABLE GLASS JAR.
FINELY PARE THE LEMON RIND (MIND THE WHITE PITH) AND PUT IT IN THE JAR.
ADD THE CACAO BEANS (CRACKED AND SMASHED) AND THE VANILLA BEAN (CUT AND SCRAPED)
ADD THE RUM. SEAL IT AND STORE IT IN A COOL DARK PLACE. SHAKE IT ONCE A DAY FOR 1 WEEK.
AFTER 1 WEEK, ADD THE SUGAR AND SHAKE WELL TO DISSOLVE IT. LEAVE IT COOL AND DARK FOR 7 MORE DAYS SHAKING TWICE DAILY.
AFTER THE SECOND WEEK, STRAIN THROUGH A NUT MILK BAG OR SIEVE LINED WITH A PIECE OF FINE MUSLIN INTO A BOTTLE.
SEAL IT AND LEAVE SIT FOR 1 MONTH. 3 MONTHS IS BETTER. KEEPS INDEFINITELY.
WHEN READY TO SERVE, ADD EQUAL PARTS CREAM TO COFFEE LIQUEUR. MIX WELL. STORE IN THE REFRIGERATOR. WITH CREAM ADDED IT WILL KEEP CLOSE TO 6 MONTHS.
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The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead, is merely a coincidence and certainly a miracle.
#cocktails #liquor #Kahlúa #homemade #rum #bartending