Luxardo Espresso Liqueur Recipe

Combine alcohol and Luxardo

In a clean 1–1.5 L glass jar or bottle, pour 2 cups neutral vodka and 1/4 cup Luxardo Maraschino liqueur. Swirl gently to combine and set aside while you prepare the coffee concentrate.

Bloom and brew

Place 3/4 cup freshly ground dark-roast coffee in a heatproof container. Pour 2 cups boiling water over the grounds, stir to saturate, and let steep 8 minutes to extract a strong concentrate.

Filter

After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a heatproof bowl to remove grounds. You should have about 1 3/4 to 2 cups of strong coffee concentrate.

Make simple coffee syrup

Measure 1/2 cup of the hot coffee concentrate and place it in a small saucepan. Add 1 cup granulated sugar and heat gently over medium-low heat, stirring until sugar dissolves completely. Bring to a gentle simmer for 1 minute, then remove from heat and let cool to warm (not hot). This yields a coffee simple syrup.

Adjust sweetness

Taste the syrup once warm. If you prefer a less sweet liqueur, use 3/4 cup sugar instead. Remember final liqueur will mellow with resting.

Mix concentrate and alcohol

Pour the remaining coffee concentrate (about 1 to 1 1/4 cups) into the jar with vodka and Luxardo. Add the cooled coffee syrup and stir to combine thoroughly.

Add aromatics

Add the split vanilla bean (or 1 tsp vanilla extract) and optional star anise to the jar. Seal the jar tightly.

Rest and marry flavors

Let the mixture rest at room temperature out of direct sunlight for 24–48 hours, gently inverting the jar once a day to help homogenize flavors. Taste after 24 hours; if stronger coffee or cherry notes are desired, let infuse up to 72 hours.

Strain final liqueur

When the flavor is to your liking, strain the liqueur through a fine mesh lined with cheesecloth (or a coffee filter) into a clean pitcher to remove coffee sediment, vanilla pod pieces, and star anise.

Bottle and age

Transfer the filtered liqueur to a sterilized bottle and seal. For best flavor integration, rest the bottled liqueur for 1 week in a cool, dark place before using. Refrigeration is optional; shelf-stable if bottled and handled hygienically.

Serve chilled or at room temperature. Use 1–1.5 oz per cocktail (e.g., espresso martini variation, black russian twist, or over ice). Garnish cocktails with 3 coffee beans or a Luxardo cherry.