My old school friend Kay sent me a request after my last post Something Fruity for the Cafe Sirop recipe, I am happy to oblige.
The method for making Cafe Sirop is different to making fruit sirops, its simpler and quicker
- 250gms of fresh espresso style coffee grounds
- 1 Litre of base spirit or vodka
- 300 gms sugar
- 200 mls water
- Tsp of vanilla extract (optional)
Add the coffee to the alcohol in a large jar with a seal-able lid, and leave to macerate for 5 days stirring daily.
After 5 days filter the alcohol through muslin or a clean tea towel taking care to ensure the resulting liquid is free of any coffee grounds.
Prepare the sugar syrup by adding together the sugar and water and heating until the sugar is dissolved and the liquid is clear, leave to cool. Add the Vanilla extract if using and add the sugar syrup to the coffee flavoured alcohol, stir and bottle. The recipe will make nearly two 750 ml bottles.
In theory you should let it mature for a month, but I use it when I need it.
Now that you are a prouder possessor of a couple of bottles of Cafe Sirop how are you going to use it? Well one way is to perfect the perfect Black Russian!
A Black Russian cocktail is extremely easy to make but people seem to have an unlimited capacity to screw it up. First off as far as I am concerned a Black Russian is Vodka, Cafe Sirop and lots of ice. No Coke (I’m not a teenager), don’t stir it and definitely don’t use a cocktail shaker, you can possibly add a thin slice of of lemon if one is feeling particularly fancy free.
The correct ratio of Vodka to Cafe Sirop is the one you like. But 5:2 or 2:1 is about right. Use a nice stubby old fashioned glass as it will stop the ice melting too quickly. Fill the glass with a generous quantity of ice then pour your Vodka into the glass then pour in your Cafe Sirop, don’t stir the mix just drink it.