Coffee-Vodka
재료
- Water 2 cups
- Sugar 2 cups white
- Coffee 1/2 cup instant
- Vanilla 1/2
- Vodka 1 1/2 cup
- Caramel coloring 1 tsp
조리법
Boil water and sugar until dissolved. Turn off heat. Slowly add dry instant coffee and continue stirring. Add a chopped vanilla bean to the vodka, then combine the cooled sugar syrup and coffee solution with the vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter. Its also best to let the sugar mixture cool completely so the vodka won't evaporate when its added. If you like a smoother feel to the liqueur you can add about 1 teaspoon of glycerine to the finished product.
Coffee-Vodka는 설탕-커피 시럽 베이스에 보드카, 바닐라, 캐러멜 색소를 결합해 칵테일 베이스로 사용하거나 그대로 즐길 수 있는 진하고 어두운 색의 강렬한 풍미를 가진 수제 커피 보드카 리큐어입니다. ABV 20.06%로 많은 상업용 커피 리큐어보다 강하며, 보드카 캐릭터가 더 두드러집니다. 캐러멜 색소가 외관과 풍미 모두에 깊이를 더합니다.
History & Origins
Coffee-Vodka belongs to the tradition of homemade infused spirits and liqueurs that has existed as long as distilled spirits have been available. The combination of coffee and vodka reflects the natural affinity between the two ingredients, and homemade vodka infusions and liqueurs were particularly popular in the United States during the latter half of the 20th century. No single origin point exists for this class of recipe.
Tasting Notes
Aroma: Intense roasted coffee and caramel, with the clean neutral character of vodka and a warm vanilla note from the vanilla bean. Palate: Rich and sweet with a strong coffee character; the vodka provides a clean, neutral spirit base while the coffee syrup delivers both sweetness and roasted depth; caramel adds a toffee-like warmth. Finish: Long and coffee-sweet, warming.
Pro Tip
Allow the liqueur to fully cool before combining the sugar syrup with the vodka mixture, as adding vodka to hot liquid will cause significant alcohol loss through evaporation.
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