Perhaps I should name this “coffee liqueur,” but I don’t think anyone will mind. No matter what it’s called, this is the way I make it. Kalooa makes a most welcome gift. The recipe makes a little over a gallon—four bottles for giveaway and a bit for yourself.
Kalooa
For the coffee:
1 pound medium-grind coffee (don’t use French roast or espresso)
2 quarts water
For the sugar syrup:
4 to 6 cups sugar, according to your sweet tooth
2 quarts water
2 ounces vanilla extract or 1 vanilla bean, split in half
For the liquor:
1 fifth (750 ml) brandy
1 fifth (750 ml) rum, preferably gold
Have ready two clean 1-gallon jars; you will use one for steeping, and you might need the other for mixing back and forth.
For the coffee, bring the water to a boil in a large saucepan, and add the coffee. Turn the heat way down and simmer, uncovered, about 20 minutes, stirring occasionally. Let cool for a few minutes. Into another saucepan, strain the brewed coffee through a sieve lined with a wet cloth—this could take a while, so be patient. There probably won’t be 2 quarts now, since the coffee grounds have absorbed some of the water.
Next, stir the sugar and water in a saucepan, and simmer for just a few minutes, until the sugar is dissolved. Cool to lukewarm. Add whichever form of vanilla you choose.
Pour the cooled coffee into a gallon jar. Pour the vanilla syrup and the rum and brandy into the same jar. If there is too much to fit into one gallon jar, you’ll have to divide it into two jars.
Cover the jar with waxed paper or plastic wrap, and then tighten the lid over that. Be sure to label and date. Let the kalooa steep, shaking the jar every few days. Wait at least 2 weeks before straining again as above and decanting into gift bottles. If you buy the liquor in pint bottles, those will work well.
As I have mentioned many times throughout this book, I use organic ingredients whenever possible, and I also use good booze; it just tastes better. You can experiment with additional flavoring extracts such as hazelnut or cherry. I once concocted a batch of kalooa that included cinnamon, allspice, and dried, hot chilies—get out your sombrero, it’s kalooa caballero!—and it tasted great on ice with a little half-and-half. I’ve also made the recipe using honey instead of sugar, using a little less honey because it’s sweeter than sugar and adjusting the amount of water because honey is liquid. If you decide that your kalooa is too sweet, add a little brandy to make it how you like; do not add water—this will dilute the preservative properties of the liquor and sugar. As long as you follow the basic recipe, don’t be afraid to experiment with different flavorings. Since it makes several small bottles, you can flavor each one differently if you choose—just be sure to label, although a blind taste-test could be fun.