This liqueur is exquisite as a chilled dessert drink, but would also makes a very intriguing addition to an old fashioned or other bourbon-based drinks.
1 large orange, preferably organic
44 coffee beans
22 sugar cubes
OR
6 tablespoons granulated sugar
1 quart clear eau de vie or vodka
NOTE: Orange liqueur, or "44," is one of the most traditional European homemade aperitifs.
Thoroughly scrub and dry the orange. With the end of a sharp knife, pierce the orange all over. Insert the 44 coffee beans into the skin, embedding each bean into the orange.
Place the orange in a 1 1/2-quart canning jar. Add the sugar cubes and the eau de vie. Cover securely. Turn the jar upside down and shake to help dissolve the sugar. Place in a cool, dry, dark spot. Shake the jar daily until the sugar is completely dissolved.
Set aside for 44 days. During this time, the liquid will turn from clear to a pale orange and will take on a lovely coffee-orange fragrance. The 44 can be stored indefinitely as is, or the liquid can be filtered and transferred to an attractive liqueur bottle.
The orange and coffee beans are not consumed and should be discarded once they lose their vigor.
Serve 44 chilled or at room temperature, added to white wine, or in tiny liqueur glasses as an accompaniment to fruit desserts or as an after-dinner drink.
warner
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