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.
Place 105g of coffee beans and 700ml of Pedro Ximénez Sherry in a sealable jar. Stir and close with a lid
Soak it for at least 4h to infuse
Strain the sherry. The coffee liqueur is ready
Yield 700 ml
Pedro Ximénez Sherry700ml