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Another spirit lifter from Marie Jan-Paul... LOL!! This is how they must keep warm in Canada, eh? LOL!!


2 1/2 C water

1/4 cup instant coffee

2 C sugar (white)

1 vanilla bean, split

1 5th light rum

1 1/2 tsp glycerine (not sure why??)

Note: A freshly opened jar of coffee will give best results.

Heat water in a medium saucepan. When hot, stir in coffee until dissolved.

Add sugar and vanilla bean, stirring to combine. Bring to a boil, lower heat and simmer for 1 minute, stirring constantly. Remove from heat; cool to lukewarm.

When cool, add rum. stir well.   Pour into aging container, cover tightly and allow the liqueur to age 3 weeks in a cool dark place. Strain & drain (I mean drink.. LOL!)

Note: For authenticity, use Jamaican light rum and a premium quality instant coffee.

Yields approximately 1 1/2 quarts...

Don't know about the glycerine... Perhaps if you were using vanilla extract, you would use the 1 1/2 tsp. (Personally I'd leave the glycerine out)