A quick, 24-hour infusion is all it takes to mix a batch of this homemade coffee liqueur. Sip it as an after-dinner liqueur or mix it in this White Russian riff.
8 oz. aged rum
4 oz. turbinado syrup
½ cup whole-bean coffee, coarsely ground
Seeds from ½ a vanilla bean
Combine ingredients in a 16-oz. jar. Seal and shake to combine. Refrigerate and infuse for 24 hours. Strain through a double layer of cheesecloth. Refrigerate for up to 3 months.
Reprinted from Infuse: Oil, Spirit, Water by Eric Prum and Josh Williams. Published by Clarkson Potter, an imprint of Penguin Random House.