Homemade Coffee Liqueur: Advice Needed - Tiki Drinks and Food

C Carpathia Member Joined: Mar 25, 2009 Posts: 21	C Carpathia Posted posted on Tue, Feb 16, 2010 8:28 PM I'm sure I wasn't the only one who scoured the seedy, back-alley sites of the internet :cough:drinksmixer:cough: to try and avoid the monopoly that Kahula has over us, but the result was terrible: bitter, burnt-tasting syrupy swill that, while potent and slightly acceptable in a white russian, does not please the palate the way a finely made liqueur ought to. Having less than a few fingers full, I said "No more!" I will make coffee liqueur with actual coffee! What, oh great mixologists that frequent this forum, would you suggest I do to make a coffee liqueur that would but Kahula out of business if commercialized (though of course i'll drink it too fast to let that ever happen)? I'm currently thinking something involving these nice dark-roast columbian beans that I have, or possibly "Kona" coffee the local Marshals has.

I'm sure I wasn't the only one who scoured the seedy, back-alley sites of the internet :cough:drinksmixer:cough: to try and avoid the monopoly that Kahula has over us, but the result was terrible: bitter, burnt-tasting syrupy swill that, while potent and slightly acceptable in a white russian, does not please the palate the way a finely made liqueur ought to. Having less than a few fingers full, I said "No more!" I will make coffee liqueur with actual coffee!

What, oh great mixologists that frequent this forum, would you suggest I do to make a coffee liqueur that would but Kahula out of business if commercialized (though of course i'll drink it too fast to let that ever happen)? I'm currently thinking something involving these nice dark-roast columbian beans that I have, or possibly "Kona" coffee the local Marshals has.

Post #511500 by Carpathia on Tue, Feb 16, 2010 8:28 PM