Liz Williams recently gave a class on homemade liqueurs at the Southern Food and Beverage Museum. This is her recipe for Café Brûlot Liqueur. For more information on events at the Southern Food and Beverage Museum, visit www.southernfood.org.
2 1/2 cups freshly brewed coffee and chicory
2 cups sugar
Orange peel studded with cloves
1 cinnamon stick
1 fifth brandy
While coffee is still hot, add sugar to dissolve. Add all ingredients except brandy. When cool, add brandy. Pour into aging container. Cover. Age for 3 weeks. Strain. Age for 3 more months.