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Ran Van Ongevalle

Ran Van Ongevalle

Coffee Liqueur

12h 5m

This Coffee Liqueur with Pedro Ximénez sherry offers a delightful blend of flavors that combines the boldness of coffee, the distinct character of sherry, and the subtle nuances of the spices and cocoa. The result is a complex and aromatic liqueur that can be enjoyed in many ways, offering a perfect balance of sweetness, bitterness, and warmth.

It can be served on its own over ice, used as a mixer in cocktails, or added to desserts for an extra kick of flavor.

For the bar, we work together with a local coffee roastery that always provides us with the best quality coffee beans. We wanted to use these coffee beans for our advanced Espresso Martini, so we looked for a base to infuse our coffee beans with.

Having run a sherry bar, there was no clearer option than the beautiful Pedro Ximénez, a sweet fortified wine hailing from Spain. This wine already has a lot of darker notes to it, such as raisin and maple, so ideally suited to extract coffee flavors.

  • Playlist
  • Place 105 g of coffee beans and 700 ml of Pedro Ximénez Sherry in a sealable jar. Stir and close with a lid

    Step 0
  • Soak it for at least 4h to infuse

    Step 1
  • Strain the sherry. The coffee liqueur is ready

    Step 2
  • Enjoy!

    Step 3

Yield 700 ml

  • Coffee Bean

    Coffee Bean

    105 g
  • Pedro Ximénez Sherry

    Pedro Ximénez Sherry

    700 ml

Equipment

  • Glass Jar

    Glass Jar

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