Mexican Coffee Liqueur Cocktail
1/4 tsp of chocolate syrup
1 drop of Food Coloring
3/4 cup of Brandy
3 1/2 cup of granulated sugar (or sugar)
2 3/4 cup of Vodka
2 cup of water
1 of split vanilla (or coca-cola vanilla coke)
1/4 cup of instant coffee (or coffee)
1. Heat water in a medium saucepan. When hot, add coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring constantly. Immediately reduce heat so that a very low boil is maintained for one minute. Remove from heat and cool to lukewarm. \r
2. Pour vodka and brandy into aging container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool dark place for 3 weeks. \r
3. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clairity is reached. Stir in food coloring. Bottle, cap and let age an additional 1-3 months.
Easy cocktails with chocolate syrup
When to Shake and When to Stir
Pumpkin: The Cocktail Ingredient You Should Be Using
Unique Champagne Cocktails for New Years Eve
