wintermute Posted March 25, 2008 Share Posted March 25, 2008 I just started making this drink last night after reading about it in Saveur magazine (excellent cooking mag).Take an orange, stab it 44 times,place 44 coffee beans in the orange,put the orange in a 1 liter wide mouth mason jarput 44 teaspoons of sugar (a scant cup) into the jarfill the jar with white rum and shake.Let it sit in a cool dark place for 44 days, shake occasionally.I'll have to let you all know how it turns out in May. Link to comment Share on other sites More sharing options...
CorvallisCracker Posted March 26, 2008 Share Posted March 26, 2008 ...shake occasionally.Yourself or the jar? Link to comment Share on other sites More sharing options...
smokinjoe Posted March 26, 2008 Share Posted March 26, 2008 Aeh, what the heck. I have the ingredients, and I have the time. In the name of science, I'll do it too. We'll compare. It ain't gonna blow up, is it?Cheers!JOE Link to comment Share on other sites More sharing options...
wintermute Posted March 28, 2008 Author Share Posted March 28, 2008 Ah, the sacrifices we make in the name of science! Make sure to be completely objective in your report!Cracker - shake the jar. I only twitch every once in a while.forgot to mention the back-end of the recipestrain through cheesecloth into a clean bottlestore in freezerserve neat or over ice.I figure it'll wind up being a half-price substitute for campari or cointreau. Link to comment Share on other sites More sharing options...
CorvallisCracker Posted March 28, 2008 Share Posted March 28, 2008 I figure it'll wind up being a half-price substitute for campari or cointreau.Have you tried Patron Citronge? To me, it has a purer orange flavor than Cointreau, and less burn. Here in OR the Cointreau costs $40 and the Citronge $25, which is almost half the price.We were introduced to it a couple of years ago by a friend, an assistant manager at a wine/liquor store back in FL. This same guy turned me on to Buffalo Trace and Forty Creek. The Citronge and a good tequila (we use Cielo) makes for a really fine margarita. Link to comment Share on other sites More sharing options...
wintermute Posted April 3, 2008 Author Share Posted April 3, 2008 Have you tried Patron Citronge?Never heard of it, but I'm going to have to pick some up! I can't afford to put cointreau in my margaritas, and I can't bring myself to use triple sec.Thanks for the tip! Link to comment Share on other sites More sharing options...
wintermute Posted April 10, 2008 Author Share Posted April 10, 2008 Update: The liquid has pretty much absorbed all of the sugar (although when I shake it a bit, density bands are visible) and has taken on an orange color... Link to comment Share on other sites More sharing options...
wintermute Posted May 8, 2008 Author Share Posted May 8, 2008 Update: Decanted the stuff and took a swig. Really nice orange and surpisingly noticable coffee nose. Both the orange and coffee come out in the taste and do a good job of suppressing the alcohol in the rum. A little too sweet - next time will use less, but I expect this to work great in margaritas. Link to comment Share on other sites More sharing options...
shyster512 Posted May 8, 2008 Share Posted May 8, 2008 Thanks. I've been waiting for a Cordial update. I am planning to try it if your experiment works. Is it worth the effort? Link to comment Share on other sites More sharing options...
wintermute Posted May 9, 2008 Author Share Posted May 9, 2008 It's really not much effort at all. It's definitely going to be good in a margarita. Realized last night that we have no tequila and man, that stuff's expensive these days! Link to comment Share on other sites More sharing options...
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