Tia-Maria
原料
- Water 1 cup
- Brown sugar 3/4-1 cup
- Coffee 4 tsp
- Rum 1 cup
- Vanilla extract 4 tsp
调制步骤
Boil water, sugar and coffe for 10 mins and let cool. Add rum and vanilla. Put in clean bottle(s) and leave for 1 week before using.
Tia Maria是一款来自牙买加的咖啡利口酒，以牙买加朗姆酒为基底，融合阿拉比卡咖啡、香草和蔗糖精心酿制而成。作为鸡尾酒成分，它为无数经典配方提供了咖啡甜蜜的灵魂，从白色俄罗斯到甘露马提尼，都可见其身影。直接饮用时，其浓郁的咖啡朗姆酒香气本身便是一种享受。
History & Origins
The commercial Tia Maria brand was developed in Jamaica in the 1940s, reportedly based on a recipe brought to Jamaica by a Spanish aristocrat's maid (the 'Tia Maria' or 'Aunt Maria' of the name). The homemade recipe presented here represents a domestic adaptation of the commercial product's flavor profile, using rum, coffee, vanilla, and sugar as core components. The specific home recipe's origin is disputed, though coffee liqueur home production has been practiced for decades.
Tasting Notes
Aroma: Rich roasted coffee with rum's sugarcane sweetness, brown sugar's molasses depth, and vanilla's warm, aromatic character. Palate: Sweet and coffee-forward, with rum providing an alcoholic backbone and depth; brown sugar adds a caramel quality distinct from white sugar, and vanilla rounds the flavors with a smooth, fragrant warmth. Finish: Sweet, coffee-tinged, and gently warming with lingering vanilla and rum.
Pro Tip
Allow the liqueur to rest for the full week before using — the sugar fully dissolves, the rum integrates, and the vanilla infuses to create a noticeably smoother result.
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