If, like us, you love coffee, you’ll love this recipe. The idea of mixing sugar, alcohol and coffee sounds excellent and has already proved its worth; many alcohols go very well with coffee: whisky, rum, brandy.<\/p>\n\n\n\n
How about a coffee ratafia ?<\/p>\n\n\n\n
In his 1827 manual, our distiller suggests 2 recipes: one with roasted coffee and one with green coffee.<\/p>\n\n\n\n
We have chosen to make the first recipe, as it is easier to obtain roasted coffee.<\/p>\n\n\n\n
To start with, we need really good ground coffee. Coffee is like anything else; everyone has their own coffee, more or less acidic, more or less bitter etc., so choose the coffee you like best.<\/p>\n\n\n\n
We’re going to leave the ground coffee to infuse in hot water overnight, in a tightly closed jar. The next day, filter the coffee, pour the vodka over it, close the jar and wait 8 days.<\/p>\n\n\n\n
The quantities of water and sugar are given as a guide; you can change them to suit your taste.<\/p>\n\n\n\n
Ingredients<\/p>\n\n\n\n
200g ground coffee 150ml sugar syrup 1l hot water<\/p>\n\n\n\n
1l 37.5% vodka<\/p>\n\n\n\n
To prepare a sugar syrup, use as much water as sugar; dissolve the sugar in the hot water and leave to cool; for example: 100ml of water for 100g of sugar.<\/p>\n\n\n\n