With its intense aroma and strong taste, the coffee liqueur is one of the most beloved liqueurs in the world.

Its origins date back to the unification of Italy, which took place in the 1860s. Thanks to the intuition of Ugo Borghetti, the Italian owner of Caffè Sport, this winning combination of alcohol and coffee was created and served for the first time to passengers during the inauguration of a railway line.

To prepare this delicious recipe, we suggest using blends such as Qualità Rossa. A balanced and full-bodied espresso, representative of Italy’s red passion, born from the union of a natural Brazilian Arabica and Robusta.

INGREDIENTS

FOR THE SUGAR SYRUP

251 ml of water

246.6 g brown sugar

FOR THE RECIPE

257 ml of 95° Alcohol

94.6 ml of espresso coffee

19.8 g coffee powder

150.8 ml of water

2 vanilla pods

DIRECTIONS

PREPARE THE SUGAR SYRUP

1. Combine the sugar and water in a saucepan.

2. Bring to a boil and let it simmer for 9 minutes.

PREPARE THE LIQUEUR

1. Let the vanilla and the coffee powder infuse in the alcohol for 7 days.

2. Filter the liquid obtained with the help of a paper towel or filter which has been soaked and squeezed out, or using a fine or large mesh sieve.

3. Prepare the espresso coffee.

4. Combine the sugar syrup (257 ml) with the alcohol.

5. Add the espresso and then a little water to lower the alcohol content.

6. Allow the beverage to cool at room temperature.

7. Bottle and place in the fridge.