24 oz. vodka (80 proof)

1 tsp. glycerine

1 cup granulated sugar

1/2 cup distilled water

2. Steep tea in alcohol for approximately 20 to 22 hours, but no longer.

3. Remove tea.

4. Add the glycerine.

5. In a scrupulously clean pan, boil the water.

6. Add the sugar, stirring rapidly.

7. When the sugar is dissolved, remove from heat.

8. Allow the sugar syrup to return to room temperature.

9. Add the syrup to the alcohol mixture.

10. Store in a tightly capped glass bottle.

PLEASE NOTE: The liqueur is better when aged for 2 or more months.

Yield: Approx 24 oz.

2 3/4 cups Vodka, 80 proof

3/4 cups Brandy, 80 proof

4 tsp. Good quality instant coffee

1 tbsp. vanilla extract

1 tsp. chocolate extract

1 tsp. glycerine (at most pharmacies)

1 drop Red food colouring (optional)

7/8 cups distilled water

1 3/4 cups granulated sugar

2. Add the vodka and the brandy.

3. Allow the mixture to sit approximately 18 to 20 hours.

4. Use coffee filters to remove the coffee from the alcohol.

5. Discard the spent grounds.

6. Add the instant coffee, the extracts, the glycerine, and the food color to the mixture.

7. Set aside.

8. In a scrupulously clean pan, boil the water.

9. Add the sugar, stirring rapidly.

10. When the sugar is dissolved, remove from heat.

11. Allow the sugar syrup to return to room temperature.

12. Add the syrup to the alcohol mixture.

13. Store in a tightly capped glass bottle.

PLEASE NOTE: The liqueur is better when aged for 3 or more months.