Thanks for watching our video - if you liked it, please check out our channel and subscribe for two new recipe videos a week. ^^^^^Full Recipe in the “Info Section”^^^^
Dear Glen I made a calculation and found that the whole liquid is 52.85 Alcohol by volume if it is wrong let me now how by the way thanks for this great recipe I did with gin and it was delicious( saw the bottom of the bottle 😁) want more liqueur ⁹ 🙏
Would this be possible to do from home made extracts? I ask because I have a fairly large supply of coffee, vanilla, and orange extracts made with premium vodka.
I've done a couple iterations of this recipe, just wanted to share my experience. #1 was done with Bacardi Superior and french roast coffee. It was pretty good, and definitely got better with age, but I wasn't a huge fan of the harshness from the (admittedly crappy) rum and bitterness from the coffee. #2 was done with Plantation Grande Reserve 5Yr rum and medium roast coffee. There's a strong honey note I don't love when drinking it neat, but that disappears almost completely once you mix it with some cream and a really pleasant drink emerges. I'd feel comfortable reintroducing a dark roast with an aged rum, to my taste it seems that you need a more complex flavor backing the liqueur so the bitterness isn't overwhelming. Just my preference, thanks for the recipe! I like how easy it is to tweak for your own preferences, and it's nice having a coffee liqueur that doesn't just taste like stale coffee in sugar syrup.
Dear Glen I made a calculation and found that the whole liquid is 52.85 Alcohol by volume if it is wrong let me now how by the way thanks for this great recipe I did with gin and it was delicious( saw the bottom of the bottle 😁) want more liqueur ⁹ 🙏
Hi Glen. I gave this recipe a go and it was a disaster! I dont think it's un recoverable but I had two key issues. My dark coffee was terribly bitter and my OP rum was harsh (bundaberg OP). On the upside my judicious use of orange peel was about perfect. I can choose a different coffee bean. But Bacardi 151 is no longer available. Any recommendations? Even though I give my first attempt a 3/10 I honestly taste the potential. Any recommendation for an OP rum. Being in Australia I might need a couple of options because sourcing international spirits can be a bit hit and miss. I've tweaked you bailey's recipe and it's a huge hit. I reckon I can get there with Kahlua with the right tweaks. Andrew
Any suggestions for making use of the rum drenched coffee beans after this process has been completed? I threw them out previously, but that seems like such a waste!
By the time the beans have been through this process, they are pretty much spent - most of the coffee flavour will be in the liqueur... But you know what we've never really thought about it too much, so maybe drying them out, then giving them a proper grind and brewing them up could be great experiment? Maybe some sort of crazy good tasting coffee rum hybrid? Food for thought.
The coffee is delicious! I did, however, use Goslings Black Seal Bermuda Black Rum 80 proof for my last batch. I added the same ingredients as listed after 24 hours, but I allowed it to sit over a week. I dried out the beans, ground them, and though this might be a decaf coffee now, those subtle flavors really come through! THANKS AGAIN!
Hi, I used to make Kahlúa years ago but I set it under the cupboard for about three months. I don’t recall you mentioning that in your video. Did you store it in a dark place also? Thanks.
After testing and testing and testing... By using the higher proof rum, we are able to extract all the flavour in the first 48 hours. Leaving it longer and we started to get bitter flavour - we also found that even using lower proof alcohol bitter flavours were introduced after 2-3 days. Leaving it 2-3 weeks - total waste of time and ingredients.
Since Bacardi 151 is now discontinued, do you have any recommendations for a good 151 proof to use? I've heard Don Q is sort of close to Bacardi but it's impossible to find, I've also heard that Demerara 151 proofs tend to be better overall rums, like Hamilton or Lemon-Hart.
You can vary the alcohol content to suit your needs - taste and add more simple syrup, or a bit of water to reduce. More of an art when you are doing it at home than a science... though we do have bunch of hydrometers and could find out exactly.
70% alcohol amber or dark rum is really hard to come by in my country. What would be the risks of using a lower proof rum like Chairman's Reserve or Bacardi Oro?
Well you might just need a little more time to extract the flavors from the solid ingredients, and you'll end up with a slightly less strong liqueur in terms of alcohol content
Hi. Thanks a lot for the recipe. I've just made this, and not yet the first 24hour period is completed. I'm just wondering if I can put in all the ingredients at once. Is there a reason why you have two 24hour periods???
vanilla is less volatile than citrus notes, so it makes sense to add it first so everything gets extracted. If you add the orange peel too soon, bitter tannins might also be released
What happens if instead of rum i used pure alcohol (95%vol) And diluite it with water And sugar so that it has the same strength as the rum..(75% vol) . Do the times change? Should I just add plain alcohol at first with the ingredients, and then create more sirup afterwards to add to the liquor, once I have strained out all the ingredients?
You could use 95% alc and dilute it to 75% (just use water to dilute - no need for sugar); but you'd miss out on the flavour complexity that the dark rum aged in wood brings to the party.
Quick question, mate...Can I substitute simple syrup for corn syrup? Some other recipes allow for corn syrup, but I am not sure if it will work here and I don't want to deviate if it's going to take me way off course. Thanks again!
You could use corn syrup if you wanted - It may change the flavour. Is there a reason you don't want to use simple syrup? It's cheap and easy to make, just 1 cup of white sugar dissolved in 1 cup of boiling water: ua-cam.com/video/OY3FT9NgMIM/v-deo.html
@@GlenAndFriendsCooking Thank you, mate! There is no particular reason for the corn syrup, I just happen to have plenty on hand so I figured I could just pour and go. But, as you said, it's easy to make so I will be making a bunch of so I can have some options. Thanks for the link as well!!
@@GlenAndFriendsCooking...By the way, I just found out that apparently, vanilla beans are the new highly sought-after commodity! I went to buy vanilla beans and walked away with an agricultural history lesson. I also learned that Coca-Cola has been hoarding vanilla and driving the prices up in the process. Long story short, I paid $30 for two vanilla beans that were being kept behind a locked glass case! It probably didn't help that I purchased the vanilla at my local co-op, but that's where I normally purchase my groceries. Geez, I need to find myself a back alley vanilla guy! ..."Back alley vanilla guy" Man, that did not come out right!
Ouch! The prices got really bad here a year ago - but never that bad! They have since evened out and 2 beans in the grocery store here (Toronto) is just under $7.
@@GlenAndFriendsCooking Well, that is certainly more reasonable pricing. I am sure that if I shop around and I am willing to buy in a place that is not a co-op, then I am sure I could do way better. However, buying from my place means that I have to factor in that I am also paying a co-op increase that guarantees organic, sustainable and responsibly farmed. I guess I don't mind when I consider all that. By the way, it's coming out great so far. Tomorrow I will filter into my Chemex.
You could - here's the difference: White rum will typically have a lower alcohol content, which will reduce the amount of flavour you are able to extract. White rum will also have a 'harsher' flavour that will come across in the finished liqueur.
i used cinnamon powder instead of those sticks and the thing ended up turning in to a cinnamon powder liqueur, it thing stinks, so much money wasted man
As we say in the written recipe below the video - "We like ours on the less sweet side so we start by mixing 1 part simple syrup to 3 parts coffee infusion; then we taste and start adjusting form there. Ideally you want to end up with about 40% alc by volume."
thats exact.y why i bought silver agave tequila- i will add a very small (or piece of) a dry hot red pepper- - my pronlem w/ this is no amounts... eyeballing how much of everything & hoping to get close (except the nibs which i can count BUT mine are already shelled)) as for the tequila jusr do it!
@M.R.S. - There is no 'eyeballing' - I guess you missed the numerous mentions that the full recipe is both in the description box AND at the end of the video???
Thanks for watching our video - if you liked it, please check out our channel and subscribe for two new recipe videos a week. ^^^^^Full Recipe in the “Info Section”^^^^
How can I get that particular rum or at least 100 proof vodka??
Dear Glen I made a calculation and found that the whole liquid is 52.85 Alcohol by volume if it is wrong let me now how by the way thanks for this great recipe I did with gin and it was delicious( saw the bottom of the bottle 😁) want more liqueur ⁹ 🙏
Would this be possible to do from home made extracts? I ask because I have a fairly large supply of coffee, vanilla, and orange extracts made with premium vodka.
Finally a recipe with rum and not instant coffee. This looks very professional.
My thoughts exactly!❤
I've done a couple iterations of this recipe, just wanted to share my experience.
#1 was done with Bacardi Superior and french roast coffee. It was pretty good, and definitely got better with age, but I wasn't a huge fan of the harshness from the (admittedly crappy) rum and bitterness from the coffee.
#2 was done with Plantation Grande Reserve 5Yr rum and medium roast coffee. There's a strong honey note I don't love when drinking it neat, but that disappears almost completely once you mix it with some cream and a really pleasant drink emerges. I'd feel comfortable reintroducing a dark roast with an aged rum, to my taste it seems that you need a more complex flavor backing the liqueur so the bitterness isn't overwhelming.
Just my preference, thanks for the recipe! I like how easy it is to tweak for your own preferences, and it's nice having a coffee liqueur that doesn't just taste like stale coffee in sugar syrup.
Wow.. I tried your recipe and it's beyond kahlua.. I really appreciated ❤
Dear Glen I made a calculation and found that the whole liquid is 52.85 Alcohol by volume if it is wrong let me now how by the way thanks for this great recipe I did with gin and it was delicious( saw the bottom of the bottle 😁) want more liqueur ⁹ 🙏
super cool add to my small batch roasted coffee!
Thank you very much! I'm going to try this.
That looks delicious!! Thank you for sharing!
Oh, the possibilities! Thanks!!
Classy presentation 🥂
Hi Glen. I gave this recipe a go and it was a disaster! I dont think it's un recoverable but I had two key issues. My dark coffee was terribly bitter and my OP rum was harsh (bundaberg OP). On the upside my judicious use of orange peel was about perfect.
I can choose a different coffee bean. But Bacardi 151 is no longer available. Any recommendations?
Even though I give my first attempt a 3/10 I honestly taste the potential. Any recommendation for an OP rum. Being in Australia I might need a couple of options because sourcing international spirits can be a bit hit and miss.
I've tweaked you bailey's recipe and it's a huge hit. I reckon I can get there with Kahlua with the right tweaks.
Andrew
Nice, to the point video.
Excellent
Thank You!
Love these liqueur recipes 💚👍
Hi may I ask the shelf life for this thank you so much
Very cool!
Any suggestions for making use of the rum drenched coffee beans after this process has been completed? I threw them out previously, but that seems like such a waste!
By the time the beans have been through this process, they are pretty much spent - most of the coffee flavour will be in the liqueur... But you know what we've never really thought about it too much, so maybe drying them out, then giving them a proper grind and brewing them up could be great experiment? Maybe some sort of crazy good tasting coffee rum hybrid? Food for thought.
Hey thanks for your reply! I'll give that a try - no harm in trying! :) They will dry out fast here in the desert valley of Phoenix!
The coffee is delicious! I did, however, use Goslings Black Seal Bermuda Black Rum 80 proof for my last batch. I added the same ingredients as listed after 24 hours, but I allowed it to sit over a week. I dried out the beans, ground them, and though this might be a decaf coffee now, those subtle flavors really come through! THANKS AGAIN!
Glad it worked out!
Cup of ground or coffee or whole coffee beans?
Hi, I used to make Kahlúa years ago but I set it under the cupboard for about three months. I don’t recall you mentioning that in your video. Did you store it in a dark place also? Thanks.
Interesting that some recipes call for steeping over 2-3 weeks, yet this recipe only calls for 48 hours. Can you address the difference?
After testing and testing and testing... By using the higher proof rum, we are able to extract all the flavour in the first 48 hours. Leaving it longer and we started to get bitter flavour - we also found that even using lower proof alcohol bitter flavours were introduced after 2-3 days. Leaving it 2-3 weeks - total waste of time and ingredients.
awesome love it....!!
How long does it last without being damaged?
It’s like making a tinture. If it’s over 80 proof and without the simple syrup it could last months unrefrigerated.
Good recipe, and i like urs bottle nice👍
Since Bacardi 151 is now discontinued, do you have any recommendations for a good 151 proof to use? I've heard Don Q is sort of close to Bacardi but it's impossible to find, I've also heard that Demerara 151 proofs tend to be better overall rums, like Hamilton or Lemon-Hart.
What's the alcohol content after adding the syrup? Seems a little strong?
You can vary the alcohol content to suit your needs - taste and add more simple syrup, or a bit of water to reduce. More of an art when you are doing it at home than a science... though we do have bunch of hydrometers and could find out exactly.
how long would be shelf life of it?
Since you can't buy 151 in the states anymore, what do you recommend as an alternative?
goslings black seal 151.
If one blends 1-1/2 cup 80 proof dark rum with 1/2 cup Everclear one will have 2 cups of 151 proof rum (more or less. Close enough.)
70% alcohol amber or dark rum is really hard to come by in my country. What would be the risks of using a lower proof rum like Chairman's Reserve or Bacardi Oro?
Don't know your country, but in Mexico you can go to the pharmacy and get pharmaceutical alcohol, or "EverClear", or Meyer's Rum.
Well you might just need a little more time to extract the flavors from the solid ingredients, and you'll end up with a slightly less strong liqueur in terms of alcohol content
Hi. Thanks a lot for the recipe.
I've just made this, and not yet the first 24hour period is completed.
I'm just wondering if I can put in all the ingredients at once.
Is there a reason why you have two 24hour periods???
vanilla is less volatile than citrus notes, so it makes sense to add it first so everything gets extracted. If you add the orange peel too soon, bitter tannins might also be released
What happens if instead of rum i used pure alcohol (95%vol) And diluite it with water And sugar so that it has the same strength as the rum..(75% vol) . Do the times change? Should I just add plain alcohol at first with the ingredients, and then create more sirup afterwards to add to the liquor, once I have strained out all the ingredients?
You could use 95% alc and dilute it to 75% (just use water to dilute - no need for sugar); but you'd miss out on the flavour complexity that the dark rum aged in wood brings to the party.
Quick question, mate...Can I substitute simple syrup for corn syrup? Some other recipes allow for corn syrup, but I am not sure if it will work here and I don't want to deviate if it's going to take me way off course. Thanks again!
You could use corn syrup if you wanted - It may change the flavour. Is there a reason you don't want to use simple syrup? It's cheap and easy to make, just 1 cup of white sugar dissolved in 1 cup of boiling water: ua-cam.com/video/OY3FT9NgMIM/v-deo.html
@@GlenAndFriendsCooking Thank you, mate! There is no particular reason for the corn syrup, I just happen to have plenty on hand so I figured I could just pour and go. But, as you said, it's easy to make so I will be making a bunch of so I can have some options. Thanks for the link as well!!
@@GlenAndFriendsCooking...By the way, I just found out that apparently, vanilla beans are the new highly sought-after commodity! I went to buy vanilla beans and walked away with an agricultural history lesson. I also learned that Coca-Cola has been hoarding vanilla and driving the prices up in the process. Long story short, I paid $30 for two vanilla beans that were being kept behind a locked glass case! It probably didn't help that I purchased the vanilla at my local co-op, but that's where I normally purchase my groceries. Geez, I need to find myself a back alley vanilla guy! ..."Back alley vanilla guy" Man, that did not come out right!
Ouch! The prices got really bad here a year ago - but never that bad! They have since evened out and 2 beans in the grocery store here (Toronto) is just under $7.
@@GlenAndFriendsCooking Well, that is certainly more reasonable pricing. I am sure that if I shop around and I am willing to buy in a place that is not a co-op, then I am sure I could do way better. However, buying from my place means that I have to factor in that I am also paying a co-op increase that guarantees organic, sustainable and responsibly farmed. I guess I don't mind when I consider all that. By the way, it's coming out great so far. Tomorrow I will filter into my Chemex.
Can this be stored in a liquor cabinet? What it the best way to store it?
Yes - just store it with the other liqueurs
Hi great video, what would be a good starting point measure for the simple syrup?
We start at 1 part simple syrup to 3 parts liqueur and then add more if needed.
Does this have an expiration date??
It shouldn't. I mean, alcohol is already a preservative.
Bacardi 151 is discontinued. What would you recommend as an alternative?
The highest proof amber / dark rum you can get. There are a few overproof Rhums out there that have great flavour as well.
Hi, Thank you for the video. Do you recommend storing the coffee liqueur in any particular manner (refrigerated or room temperature)?
Room temperature is fine.
oops-not great w/iPad finally found recipe w/amounts-sorry!
Well, this sucks my country prohibits the commercialization of any alcohol above 40%.
Awesome video and recipe nonetheless!!
You can use 40% rum, just let it soak two days and crush your beans a little instead of using whole.
you should say use organic orange peel. there's so many pesticides on regular oranges
How long does this keep in shelf
As long as any other alcohol.
how long it can be kept in shelf??
+dhiraj suryawanshi Longer than it will take you to drink it.
can i use vodka instead ?
Yes you could use vodka - you'll lose a little bit of flavour, but it will still be great. Just make sure that you use the highest proof you can get.
you know a irish-cream homebrew recipe?
can i use white rum?
You could - here's the difference: White rum will typically have a lower alcohol content, which will reduce the amount of flavour you are able to extract. White rum will also have a 'harsher' flavour that will come across in the finished liqueur.
thanks for the response man, i ended up screwing all it up anyway "/
What happened?
i used cinnamon powder instead of those sticks and the thing ended up turning in to a cinnamon powder liqueur, it thing stinks, so much money wasted man
Yeah you need to use the sticks... Though some people would pay money for a cinnamon liqueur.
Wow... you look s YOUNG!!!
0:07 Look at the flick of the wrist! 🤔
What's the strength of the finished product?
As we say in the written recipe below the video - "We like ours on the less sweet side so we start by mixing 1 part simple syrup to 3 parts coffee infusion; then we taste and start adjusting form there. Ideally you want to end up with about 40% alc by volume."
hi may i ask how much in grame is one cup of coffee?
I don't remember how many grams (in Canada we use mostly volume) - but 1 cup is 250 mL.
Is it actually good in white Russians?
Don't like orange flavor in my liqueurs
that 🔞 made me click this in 0.0001 seconds
Would a high proof tequila work (I'm thinking Patrón XO Cafe)?
thats exact.y why i bought silver agave tequila- i will add a very small (or piece of) a dry hot red pepper- - my pronlem w/ this is no amounts... eyeballing how much of everything & hoping to get close (except the nibs which i can count BUT mine are already shelled)) as for the tequila jusr do it!
@M.R.S. - There is no 'eyeballing' - I guess you missed the numerous mentions that the full recipe is both in the description box AND at the end of the video???
lovęly vęŗy good vįdęoş ţђāŋķş ƒoŗ wāţçђįŋg
Delicacy
Bah they don't sell Bacardi 151 in NY anymore, the Idiot college children ruined that for us.
Why the music. It makes it so difficult to concentrate and hear you clearly.
Why you got a "no 18" emoji in your title, is this for kids?
does it have to be dark roast??