Today will be a cocktail prep day like none other!
Last year’s homemade infused vodka and diy gin kits were such a hit that we’re upping our game in 2022. Today, we’re making [or beginning to make] homemade Kahlua & Chocolate Bitters to place in small bottles and give as gifts. And we’ll be making several batches of our amazing House Gin once again.
Here are the recipes we’ll be using today:
Easy Homemade Kahlua [Coffee Liqueur]
This recipe is easily scaled up or down! Makes approximately 1.5 litres.
Ingredients
- 3 c Strong Brewed Coffee
- 3 c Sugar
- 3 c [750 ml] White Rum [Swap Vodka if you want a subtler flavour]
- 3 tbsp Pure Vanilla Extract
Instructions
- In a saucepan or pot, combine 3 cups of coffee and 3 cups of sugar and bring to a gentle boil over medium heat.
- Once the liquid just begins to bubble and steam, lower the temperature to simmer.
- Simmer for 10 minutes.
- Remove the pot from the heat and cool completely. [You may transfer it to a clean heat proof jar to speed up the cooling slightly.]
- Add the rum [or vodka] and the vanilla and stir until just combined.
- Decant your coffee liqueur into one or more clean bottles with a good seal or tight-fitting lid.
- Seal.
- Store in a cool, dry place. The shelf life of this beverage is 1-2 years.
Notes
SSJ Chocolate Bitters
Makes approximately 235 ml
Ingredients
- 1 ⅔ c [375 ml] Bourbon [Grab the highest proof you can. I used Maker's Mark.]
- 1 ⅓ c cacao nibs
- 1 vanilla bean, split and scraped
- 1 tbsp cassia bark or 1 cinnamon stick [Use a generous tbsp of the bark, here]
- 6 cardamom pods, very gently bashed
- 1 tbsp gentian root
- 1 tsp wild cherry bark
- ½ tsp wormwood [OPTIONAL: Use ¼ tsp or omit altogether if you do not like anise flavour]
Instructions
ONE-STAGE METHOD
- Pour the bourbon into a large mason jar and then add all the other ingredients.
- After two weeks, taste the bitters daily to see when they reach a desirable flavour profile.
- Use a fine mesh strainer lined with cheesecloth and placed over a wide-mouth funnel to strain the bitters into a clean jar.
- Clean the strainer, replace with a second/clean piece of cheesecloth, and place the strainer over a narrow mouthed funnel, decanting the bitters into small amber glasses, preferably with dropper lids.
- Seal well and store in a cool, dark place.
TWO-STAGE METHOD
- Pour the bourbon into a large mason jar and then add the cacao nibs and vanilla bean.
- Seal the jar, shake it, and rest it in a cool dark place for one week, shaking daily.
- After the first week, add the cassia bark [or cinnamon stick], cardamom, gentian, wild cherry bark, and wormwood.
- Seal the jar, shake it, and rest it at room temperature for one more week, shaking daily.
- After a total of two weeks, taste the bitters daily to see when they reach a desirable flavour profile.
- Use a fine mesh strainer lined with cheesecloth and placed over a wide mouth funnel to strain the bitters into a clean jar.
- Clean the strainer, replace with a second/clean piece of cheesecloth, and place the strainer over a narrow mouthed funnel, decanting the bitters into small amber glasses, preferably with dropper lids.
- Seal well and store in a cool, dark place.
Notes
House Gin
Recipe may be doubled
Ingredients
- 375 ml Vodka
- 1½ tbsp Juniper Berries
- 1 tbsp Dried Orange Peel
- 5 Cardamom Pods
- 8 Allspice Berries
- 1-2 tsp Coriander Seeds
- ½-1 tsp Dried Lavender
- 1 Bay Leaf
- 1 Cinnamon Stick
- OR
- 1-2 tbsp Bashed Cinnamon Sticks or Cassia Bark
Instructions
- In a clean, sterilized jar, combine vodka and juniper berries.
- Seal and allow to steep for 24 hours.
- Add the remaining spices to the jar.
- Seal and allow to steep for an additional 36 to 48 hours.
- Line a strainer with cheesecloth and strain your bespoke gin into a clean sterilized jar or bottle.
- Seal and store at room temperature for up to one year.
Notes
Add a label if you like! Ours is by SSJ’s own Blaise Moritz.
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