By ANDREA WEIGL
Raleigh News & Observer
2008-11-18With the holidays approaching, I want to offer a suggestion: homemade liqueurs as presents.
If that intrigues you, consider picking up a copy of A.J. Rathbun's latest book, "Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor." Rathbun won an International Association of Culinary Professionals award for one of his other books, "Good Spirits."
Rathbun's latest offers a lip-smacking array of homemade liqueurs. My copy has several dog-eared pages for recipes I want to try, including Grapefruit Liqueur and Ginger Ice.
I've already made his Coffee Liqueur. (The experience reminded me that I had once tried to make Kahlua in college, an effort I'm sure was inspired because I was too poor to buy the real thing. I don't even want to think about the cheap vodka I used.)
I've included Rathbun's recipe. It's so good that my stash may or may not make it into anyone's stocking.
Rathbun's recipes often call for the liqueurs to steep for four weeks. And so I wanted to give you plenty of time to start the gift-making process. Of course, whether it ends up being a gift is up to you.
COFFEE LIQUEUR1/4 cup instant espresso powder
2-1/2 cups light brown sugar
1 cup water
1/4 cup whole coffee beans of your choice
3 cups brandy
1 teaspoon pure vanilla extract
Combine instant espresso powder, sugar and water in a medium-size saucepan over medium-high heat. Stir occasionally until mixture comes almost to a boil. Lower heat, keeping mixture on a low simmer for 5 minutes. Turn off heat, and let syrup cool completely in pan.
Put syrup, coffee beans and brandy in a glass container with a tight lid. (I used a Mason jar.) Stir well. Seal and place container in a cool, dry spot away from sunlight. Let sit for two weeks, swirling occasionally.
Add vanilla, stir again and reseal. Return to its spot. Let sit for two more weeks.
Carefully strain liqueur through a double layer of cheesecloth into a pitcher or easy-pouring vessel. Strain again through two new layers of cheesecloth into one large bottle or a number of small bottles or jars.
Makes about 3 pints.
-- "Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor," by A.J. Rathbun.
(andrea.weigl(at)newsobserver.com.)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
