Coffee Liqueur (Huile au Café)

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Roast 125 coffee beans to a delicate rich brown, but without a trace of burning.
  2. Make a syrup with 1lb. of good Demerara sugar (30 degrees).
  3. Put the coffee into this syrup, and let it boil up sharply two or three times with hardly any interval.
  4. Pour it all, boiling, on to one and a half pints of spirit.
  5. Let it infuse, closely corked, berries and all, for a month.
  6. Filter, bottle, and seal closely.
Original Text
Coffee Liqueur (Huile au Café).—Roast 125 coffee beans to a delicate rich brown, but without a trace of burning, make a syrup with 1lb. of good Demerara sugar (30 degrees), put the coffee into this, and let it boil up sharply two or three times with hardly any interval, then pour it all, boiling, on to one and a half pints of spirit; let it infuse, closely corked, berries and all, for a month, then filter, bottle, and seal closely.
Notes
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