Homemade Coffee Liqueur Recipe: Cold Brew Extraction, Bourbon Base, and a 14-Day Cellar Aging Protocol
A homemade coffee liqueur that rivals commercial craft expressions requires three decisions most recipes get wrong: cold brew concentrate instead of boiled coffee, 100-proof bourbon or aged rum instead of neutral vodka, and a mandatory 14-day cellar aging period for clathration. This protocol covers all three with precise quantities and a step-by-step extraction sequence.