Mocha Ratafia

Ratafias originated in western Europe as a mistelle-like liqueur made with the pits of stone fruit. But the genre expanded to be made with all sorts of things–a range of fruits, nuts (like nocino!), spices, roots, herbs, seeds, and flowers. And dozens of these recipes can be found in pre-Civil War household manuals. I loved the idea of making a “mocha” ratafia, combining recipes for coffee- and cacao-based examples. 

INGREDIENTS

1 oz. coffee beans, cracked
1 oz. cacao nibs
1 vanilla bean, cut down middle and seeds scraped
⅓ cup sugar
400mL (13½ oz.) aged rum
400mL (13½ oz.) French brandy

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ABV LEVEL

In a quart jar, combine coffee beans, cacao nibs, vanilla bean, and sugar. Add rum and brandy and seal jar. Gently agitate to start sugar dissolution. Store in a cool, dark place, agitating a few times a day for the first few days or until sugar is dissolved. Let steep for 2 weeks. Taste and allow to steep until it reaches desired strength. When ready, strain out the solids and bottle.

Keeps well in cool temps indefinitely.