Stronger and darker than most commercial equivalents, this homemade Coffee-Vodka builds a sugar-and-coffee syrup, then folds in vodka, a chopped vanilla bean, and caramel coloring before three weeks of daily shaking and resting. The caramel coloring deepens both the appearance and the flavor, while the higher proportion of vodka leaves a more pronounced spirit character. At roughly 20 percent ABV, it can serve as a cocktail base or be sipped on its own. The recipe's labor and the prominent vodka note distinguish it from gentler, sweeter coffee liqueurs, giving it an intense, dark profile suited to mixing.
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Coffee-Vodka
原料
- Water 2 cups
- Sugar 2 cups white
- Coffee 1/2 cup instant
- Vanilla 1/2
- Vodka 1 1/2 cup
- Caramel coloring 1 tsp
调制步骤
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-Vodka是一款自制咖啡vodka利口酒，将糖咖啡糖浆底料与vodka、香草和焦糖色素结合，创造出丰富、深色、风味浓郁的烈酒，可用作鸡尾酒基础或单独享用。酒精度20.06%，比许多商业咖啡利口酒更强劲，vodka特性更为突出。焦糖色素为外观和风味均增添深度。
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.
Frequently Asked Questions
What is Coffee Vodka and how is it made?
Coffee Vodka is a homemade coffee liqueur created by infusing vodka with a sweet coffee syrup made from dissolving sugar in hot brewed coffee, then adding vanilla extract and caramel flavoring. The mixture is combined with vodka and left to mature for several days. The result is a smooth, aromatic spirit at approximately 20.06% ABV that can be used in cocktails or served on its own.
How does homemade Coffee Vodka compare to commercial coffee liqueurs?
Homemade Coffee Vodka typically offers a fresher, more pronounced coffee character compared to commercial liqueurs like Kahlúa or Tia Maria, since the coffee flavour is not subjected to industrial processing. The sugar content and sweetness level can be adjusted to personal taste, and higher-quality coffee beans can be used for a more complex result. Commercial versions offer consistency and convenience.
What cocktails can be made with Coffee Vodka?
Coffee Vodka works well in Espresso Martinis, Black Russians, White Russians, and as a substitute for Kahlúa in many classic coffee cocktail recipes. It can be served over ice as a liqueur, combined with milk or cream for a simple cocktail, or layered in shooter presentations. The caramel and vanilla notes complement chocolate-based cocktails and dessert drinks.
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