Rosolio al Caffe’
Well liked liquor is the Rosolio al Caffe’. Coffee liquor is
easy to make when it is possible to brew a strong espresso coffee.
My mother made the Rosolio al Caffe’ using 10
concentrated super strong espresso coffee, which measures to about 1 pint or 2 cups: still hot she diluted into
it 2 ½ cups of sugar and when it was cold she bottled the coffee syrup with the 2 cups of pure alcohol.
Using good ground coffee, toasted Italian
style and if possible imported from Italy will give good results to make a tasty rosolio with
the rich aroma of coffee. Il rosolio al
caffe’ is a drink
well accepted: it peps you up any time of the day.
Makes About 2 Fifths
• 12 oz. ground coffee toasted Italian style
• 1 qt. 100 proof vodka
• 4 cups of sugar (2 lb.)
• 2 cups of water
• 1 vanilla bean, open vertically, seeds scraped (optional)
In a large and airtight jar combine the
vodka, the (optional) vanilla bean split in half and the coffee.
Place the jar in a cool place and shake it every day.
Steep for at least 10 days to 2 weeks to macerate and extract the coffee flavor.
In a saucepan, over a medium heat, combine
and mix the sugar and the water; keep stirring until the sugar is dissolved. Lower the heat and simmer the syrup
for 15 minutes, without boiling it. Set aside to cool.
Combine the cooled syrup with the coffee
infusion, seal the jar and let it sit for a few days.
The Coffee Rosolio
Strain the rosolio using a paper filter or a
piece of cotton cloth or a few layers of cheese cloth; discard the coffee grounds and the vanilla bean.
Bottle and seal the rosolio that will be ready to use in about two weeks.
To prepare Chocolate Liquor, Rosolio al
Cioccolatte, use a 4 quart saucepan mix 2 cups of sugar with 8 oz. natural unsweetened cocoa, add a little at a
time 2 cups of water and with the help of a whisk eliminate any lumps. Bring to a boil and simmer for 5 to 7
minutes, turning continuously. Set aside to cool.
In a large jar combine the cooled cocoa syrup with 1 qt. 100 proof vodka add a small piece of cinnamon stick and 1
vanilla bean split in half; seal the jar and let it sit for a few days.
Discard the cinnamon stick and the vanilla
bean, bottle and seal the rosolio that will be ready to use in about two weeks.