Coffee liqueur piggi mastro
Instructions
In a pot large enough and airtight as possible we provide alcohol and coffee powder along with the vanilla and lemon zest.
leave it to infuse for one week.
After a week we prepare a syrup with the water and sugar and once cooled you mix together coffee infusion and leave to infuse for another week, stirring once or twice a day.
At the end of the week we filter with filter paper discs from oenology and we sit in the dark for 3 months.
The liquor has roughly 40-45 degrees.
Ingredients and dosing for 4 persons
- 350 g of ground coffee
- 100 cl of pure alcohol at 90 degrees
- 1 stick of vanilla
- == 1 lemon (zest)
- 1100 g of water
- 1100 g of sugar