Evening Edge
What’s For Dinner?
DEL.ICIO.US
Coffee-flavored Liqueur
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Southern Recipe Restoration Project
The contributor: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004.
The story: “My grandma Cele Marcoux was a jack of all trades. She was an editor of a newspaper , she worked in a dental lab, she had a line of luxury ties, she served as a nurse in the Army.
“But what Grandma really loved was entertaining, and she was well-known for the parties she would throw. I am lucky enough to have inherited her collection of family recipes -- handwritten and typewriter-printed. I have some from my great-grandmother as well ...
“Probably the most memorable were her parties [with a Kahlua-like drink]. Each guest was asked to bring an empty bottle, and she’d make up a large batch of [coffee-flavored liqueur], along with some tasty dessert bars and pies that included [coffee-flavored liqueur] in the ingredients. At the end, each person took home their own bottle."
-- Susan Puckett, for the Journal-Constitution
“Wow! This tastes just like the stuff in the liquor store,” noted tester Deborah Geering.
Leckey's grandmother used this liqueur and her Copycat Chocolate Fudge Sauce to make Calypso Pie. See links below for those recipes.
Hands on time: 10 minutes Total time: 1 hour Serves: Makes 1 gallon
Ingredients:
-
4 cups granulated sugar
6 1/2 cups water, divided
1 cup instant coffee
1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear
2 vanilla beans
Instructions:
In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.
Notes:
Total time includes cooling time.
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.
More recipes like this:
Recipes in the same category:Saving Southern Food
Copycat Chocolate Fudge Sauce,
Calypso Pie