Homemade Spiced Rum Coffee Liqueur & Revolver Cocktail
Introduction:
Welcome to a special recipe in honor of International Coffee Day! I'm delighted to share with you how to create your own spiced rum-infused coffee liqueur from scratch, followed by utilizing it in a modern classic cocktail known as the Revolver. This caffeinated potion will capture your taste buds with its rich, warm flavors, perfect for a cozy evening or a sophisticated night cap. Let's dive into the art of making this liqueur and then shaking up a Revolver to celebrate. Recipe attributed to Kevin Kos from the YouTube channel Cocktail Time with Kevin Kos.
Ingredients for Homemade Spiced Rum Coffee Liqueur:
- 300 ml cold water (filtered if possible)
- 20 g coarsely ground coffee
- 50 g high roasted coffee beans
- 5 cocoa beans
- Half a vanilla bean
- A small piece of oak
- A touch of Ceylon cinnamon bark
- 300 ml Sailor Jerry Spiced Rum
- 220 g demerara sugar
- 30 g muscovado sugar
Ingredients for the Revolver Cocktail:
- 60 ml (2 ounces) Woodford Reserve Bourbon or preferred whiskey/rye
- 15 ml (½ ounce) Homemade Spiced Rum Coffee Liqueur
- 2 dashes homemade orange bitters
- Ice cubes
- A wide strip of orange peel for garnish
Prep Time: Overnight for the cold brew coffee syrup + 4 hours for the spiced rum infusion
Cook Time: 15 minutes to combine and finish the liqueur
Total Time: Overnight + 4 hours 15 minutes
Equipment: Sous-vide cooker, mixing glass, strainer, coffee filter, mortar and pestle, bottle for storage
Servings: Varies for liqueur, 1 for the Revolver Cocktail
Instructions:
1. **Cold Brew Coffee Syrup:**
Mix 300 ml of cold water with 20 g of coarsely ground coffee. Let it steep in the fridge for 12 hours.
2. **Spiced Rum Infusion:**
Set your sous-vide to 60°C (140°F). Roughly grind 50 g of high roasted coffee and five cocoa beans. Split half a vanilla bean lengthwise and scrape out the seeds. Add coffee, cocoa, vanilla, a small piece of oak, and a touch of Ceylon cinnamon to a sealable bag. Pour in 300 ml of Sailor Jerry Spiced Rum. Seal the bag and place it in the water bath for 4 hours.
3. **Finishing Your Coffee Liqueur:**
Turn your cold brew into a syrup by filtering it and measuring the liquid. Add 220 g of demerara sugar and 30 g of muscovado sugar to the brew solution and mix until dissolved. Next, strain the spiced rum infusion through a coffee filter. Combine equal parts of the coffee syrup and spiced rum infusion. Bottle and set aside.
4. **Mixing the Revolver Cocktail:**
In a mixing glass, combine 60 ml of bourbon, 15 ml of the homemade coffee liqueur, and 2 dashes of homemade orange bitters. Fill the glass with ice and stir for at least 30 seconds. Strain into a chilled cocktail glass.
5. **Garnishing:**
Express the oils of an orange peel over the glass by flaming the zest. Carefully hold the peel next to a flame and squeeze to release the oils through the fire and over the drink. Drop the peel into the glass for an aromatic finish.
Cooking Tips:
- Make sure that your coffee for the cold brew is coarsely ground to prevent bitterness.
- When infusing your rum, ensure the seal on your bag is tight to avoid any water entering.
- Patience is key when dissolving sugars without heat; this ensures a smooth and silky liqueur.
Enjoy your very own home-crafted coffee liqueur and indulge in a sophisticated Revolver cocktail. Cheers to the art of mixology! Find more recipes and cocktail inspirations on Kevin Kos's YouTube channel: https://www.youtube.com/@KevinKos.
#diybarista #coffeelovers # #coffee #coffeetime #comfortdrink #easyrecipe #coffee-time#coffee-lovers#spicedrum YouTube channel - Cocktail Time with Kevin Kos: https://www.youtube.com/@KevinKos