Orange & Coffee Bean Cordial

This is an old French bistro trick, sometimes called liqueur 44 because of the original recipe’s traditional 44 coffee beans, 44 sugar cubes, and a 44-day steep. A whole orange gets studded like a clove pomander, then buried in cognac with sugar and a split vanilla bean and left to mature in a cool cupboard.

The slow infusion pulls three distinct flavours in layers. First, the orange oils in the peel give the cordial that bright citrus top note. A few weeks later, the sugar has dissolved and the coffee beans start releasing their oils, building a dark, toasted middle. The vanilla comes through last, rounding everything into a warm, balanced digestif.

Making the slits tight and packing the beans in firmly is key. Loose beans fall into the liquid and steep differently, giving uneven bitter notes. Properly embedded beans infuse slowly through the fruit.

Patience is the actual ingredient here. Two months is not negotiable, a short steep gives you harsh alcohol, a full rest gives you a smooth, silky sipper.

Pro Tips

• Use a good whole organic unwaxed orange, wax and pesticides on the peel contaminate the cordial.
• Pick a tall glass jar with a tight seal, light and air both break down the aromatics over a long steep.
• A single vanilla bean split lengthwise releases more flavour than a whole pod.
• Store the finished cordial in a dark bottle and drink within a year for peak flavour.

Variations

• Swap cognac for good vodka or white rum for a cleaner, lighter spirit.
• Add a cinnamon stick or two star anise for a holiday spiced version.
• Use a Meyer lemon in place of orange for a more floral, less sweet cordial.