Recipe: Café Brûlot Liqueur

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

Lemon peel

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.

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One Response to “Recipe: Café Brûlot Liqueur”

  1. March 2010 | Southern Food and Beverage Museum Says:

    […] Tags: Liz Williams, Cafe Brulot Liqueur, Southern Food and Beverage Musuem Posted in Liqueurs, Uncategorized | Leave a Comment » […]

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