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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