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| 3 x ca. 30 g | Medium to dark roast coffee finely ground |
| 2 3/4 Tasse | Vodka, 80 proof |
| 3/4 Tasse | Brandy, 80 proof |
| 4 Teelöffel | coffee instant |
| 1 Teelöffel | vanilla extract |
| 1 Teelöffel | Chocolate extract |
| 1 Teelöffel | Glycerine |
| 1 Tropfen | Red food coloring (opt.) |
| 7/8 Tasse | Distilled water |
| 1 3/4 Tasse | sugar |
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1. Place the ground coffee in a large, wide-mouth glass jar. Add the vodka and brandy. Allow the mixture to sit approximately 18-20 hours.
Use coffee filters to remove the coffee from the alcohol-discard the
grounds. 2. Add the instant coffee, extracts, glycerine and food coloring. Set
aside. 3. In a Very clean pan, boil the water. Add the sugar, stirring rapidly.
When the sugar is dissolved, remove from heat. Allow the syrup to cool to room temp. 4. Add the syrup to the alcohol mixture. Store in tightly capped glass bottles. The liqueur is better when aged 3 or more months.
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