DIY your own liqueur this winter
Warming Winter Cocktails
When I was a kid, my older cousin would make Grasshoppers with crème de menthe and flambé coffees with crème liqueur at this time of year. I wasn’t allowed to get too close, but it was magical for a fiveyear-old to watch them light the drink on fire, then fold a linen napkin around the glass in the shape of an antelope. I remember my father would use a flame to caramelize the rims with sugar and lemon juice.
Tia Maria, like crème de menthe, is one of those supersweet liqueurs that’s making a comeback. There’s a whole new generation that never saw their aunts and uncles tipsy on the stuff! But the biggest difference between the way our grandparents (and cousins) made these cocktails, and the way we do today, is the local factor.
When it comes to meat, fruit and vegetables, we know to buy local. But the Canadian distillery trend is producing highend spirits across the country. And when you buy those bottles, there’s a sense of pride in knowing you’re making a difference to the local economy. It’s the perfect winter cocktail to make you feel warm all over.
Homemade Coffee Liqueur
3 Ricardo Tested 1/2 cup (105 g) sugar
2 tbsp (30 ml) water
1/2 cup (105 g) brown sugar
2 cups (500 ml) vodka
1 cup (75 g) medium-dark roast coffee beans
In a small pot over mediumhigh heat, heat the sugar and water until a golden caramel forms, about 8 to 10 minutes.
Pour the caramel out onto a baking sheet lined with a silicone mat or parchment paper. Let cool completely. Break the caramel into small pieces.
In a 4-cup (1-litre) glass jar, combine the brown sugar, vodka, coffee beans and caramel pieces. Tightly seal the jar.
Vigorously shake for 5 minutes or until the caramel is almost completely dissolved.
Let infuse for 12 hours at room temperature. Strain the mixture. The coffee liqueur will keep for three months in a glass jar at room temperature.
Serve over ice, in coffee or in a cocktail (such as a White Russian).