The difference between a liquor (e.g., vodka) and a liqueur, is that the latter is back-sweetened with fruit or sugar to bring the sugar content up to a minimum of 2.5% and the former is just a distilled beverage. That's the idea anyways. You should probably use a coffee bean of a coffee you really enjoy. This batch uses Stumptown's house blend whole bean coffee. It's recommended for extracts that 100% proof vodka be used, but I am using Kirkland vodka (80% proof) because that's all I have on hand. You can get 1-liter flip-top bottles from Bed Bath & Beyond or similar stores.
Day 1
Ingredients
2 c vodka
1/2 c ground coffee
1-2 tsp vanilla extract or 1 vanilla bean split in half
Grind enough coffee beans for 1/2 c ground coffee. In a large jar, combine coffee, 2 c vodka, and 1-2 tsp vanilla extract (or 1 whole vanilla bean sliced in half). Secure lid on jar and refrigerate for 24 hours, shaking the jar occasionally.
Day 2
Ingredients
2 c brown sugar
4 c filtered water
Make the brown sugar syrup.
In a 2-quart pot, combine 2 c brown sugar and 4 c water. Bring to a boil, then simmer until the volume has reduced by half.
As the syrup cools, it'll thicken.
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Use a coffee filter to strain the infused vodka from the ground coffee. Compost the leftover coffee. Set aside. I used two filters for this step. A gold filter and a paper coffee filter set inside the gold filter.
Into a clean, sterilized bottle, fill with cooled brown sugar syrup and coffee-infused vodka.
Shake to combine.
Store in the refrigerator until ready to use.
