Title: Licor De Cafe / Coffee Liqueur [Ttop]
Categories: Portugese Beverages
Yield: 1 Servings

450	ml	Spirits [Brandy or aguardente.][3/4 pint]
120	ml	Water. [4 fl oz]
450	g	Castor sugar. [1 lb]
2	tb	Coffee, freshly ground, of very aromatic variety]

Place the spirits in a bottle or jar and mix in the coffee, which must have been ground just prior to using. Leave for 2 weeks, shaking the bottle 3 times a week. Prepare a syrup with the water and sugar, boiling for just a minute. Cool and add to the bottle. Shake well. Leave to stand again for 2 or 3 days. Clarify, filter and bottle.

CLARIFICATION TECHNIQUE: When the recipe indicates clarification, it is better to go through this preocedure, to guanrantee a transparent liqueur, although this is not always necessary, if the ingredients do not cloud the mixture.

After the given time for maceration or infusion, pour into the bottle the white and crushed shell of 1 egg. Shake really hard, to mix well and then leave to stand for 2-3 days. By that time a sediment will have formed at the bottom. Without disturbing this too much, filter the liquid into another container, using a proper paper filter. Stand for another day. Filter again, if necessary. Now the liqueur will be clear and ready to be put in a liqueur bottle with a tight-fitting glass top or, failing this, in any ordinary bottle with a good cork.

from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-13-98 (08:13) The Once And Future Legend (1) Cooking

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