DIY Coffee Liqueur | Revolver Cocktail

In this episode I show you how to make DIY Coffee Liqueuer and use it in a Revolver Cocktail, to celelbrate International Coffee Day. It's might seem like quite a process but it's well worth it, trust me. For the base I used Sailor Jerry spiced rum. The Revolver is a caffeinated version of the Old Fashioned, created in 2004 by Jon Santer, a San Francisco bartender.
You can find The Revolver, and many other interesting recipes, in Jeffrey Morgenthaler's The Bar Book - https://amzn.to/3ihjT1F
Find the recipe for the Homemade Coffee Liqueur and the Revolver below. Cheers!

Support Cocktail Time on PATREON:
  / cocktailtime  

Get timeless Cocktail Time MERCH here: https://my-store-11171765.creator-spr...

By buying through the affiliate links you’re also helping out the Cocktail Time channel with a small commission (at no additional cost to you). Cheers!

● MIXOLOGY GEAR: https://geni.us/h0A2aC3
● Sous Vide cooker set: https://geni.us/ldAXX2
● iSi whipper: https://geni.us/kG7oS5
● precision scale: https://geni.us/cWyu
● Chemex: https://geni.us/TEPWJ
● Blender: https://geni.us/qNY76

● BOOKS: https://geni.us/PgQ3Um
● Bartenders Guide 1862: https://geni.us/0n88V
● Bartenders Guide 1887: https://geni.us/CDxnrET
● Imbibe: https://geni.us/2ukBld

🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦
Friends of Cocktails in the US can get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 here: https://bit.ly/Bartools

● STUDIO GEAR: https://geni.us/tDzbg
● A cam: https://geni.us/CQCHSS
● main light: https://geni.us/j4lAbU
● practical light: https://geni.us/IIZe

𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚 or 𝗙𝗕
●   / kevin_kos  
●   / cocktailtimewithkevinkos  

The Revolver:
• 60 ml (2 oz) Woodford Reserve bourbon
• 15 ml (1/2 oz) DIY Coffee Liqueur
• 2 dashes homemade Orange Bitters

Here is the episode about homemade orange bitters -    • Make Your Own Cocktail Bitters + Botanica ...  

DIY Coffee Liqueur:
• 300 ml (10 oz) Sailor Jerry spiced rum
• 50 g dark roast coffee
• 5 cocoa beans
• ½ halved vanilla bean
• 1 small piece of whiskey barrel oak
• 0,3 g Ceylon cinnamon
Sous vide the ingredients for 4 hours on 60˚C (140˚F). Let that cool before filtering and mixing with the Cold Brew Coffee Syrup.

Cold Brew Syrup:
• 300 ml filtered water
• 20 g ground coffee
Leave it in the fridge for 12 hours, then filter it through a coffee filter. You should end up with around 250 ml of Cold Bew Coffee to which you add:

• 220 g demerara sugar
• 30g muscovado sugar
Stir until the sugar dissolves (avoid heating up to keep the cold brew… cold).

Enjoy responsibly!

Here are some of my favorite YouTube cocktail channels:
How to Drink
Bonneville Cocktail Collection
Behind the Bar
Steve the Bartender
Educated Barfly
Truffles on the Rocks

The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand

#cocktailtime #coffee #coffeeliqueur