Getting better all the time.

I retried the coffee liqueur from a couple of weeks back, using the proper steeping time, and the results were much improved but still seemed a little weak. This probably comes of cooling it with the lid off as I didn't want it to steep too long and possibly get too bitter. I'll have to try again, this time cooling with the lid on which will increase the steep time from around 2 hours (lid off) to probably around 3-4 hours. (Steeping times and temperatures are critical in making coffee.)

I've also taken two stabs at a strawberry liqueur.

The method for the first came from the web and was fairly simple, put sliced berries in jar, add sugar, add vodka. I thought to myself that cannot possibly work, the sugar won't dissolve (/foodsciencegeek). However, it was well reviewed multiple times so I gave it a shot anyhow. The results were as expected, the sugar is sitting in a layer on the bottom of the jar. (It does however have a wonderful color and aroma.)

I pondered the problem and came up with an alternate solution. I made a medium simple syrup (2:1 sugar:water + a little light corn syrup to prevent crystallization, then mixed that 1:1 with vodka and poured it over the berries. (a 1:1 simple syrup did not seem sweet enough.) This one is taking color and aroma a little slower than the first however. Another problem is that due to the density of the liquid, the berries are floating and the top layer is poking into the jar's headspace.

Notes for future research: Try a 1:1 simple syrup. Try a 1:2 syrup/vodka ratio because the idea is to get enough sugar to drive the maceration process (osmotic pressure) not to put in all the sugar that the final liqueur will require. With the season for fresh (U.S.) strawberries coming to an end this may have to wait until next year.