The bitterness of the caramelized sugar tempers the drink’s sweetness.
Dried fruits tend to infuse fairly quickly, and leave a thicker feel to the liqueur. This infused so quickly that I ended up adding more bourbon, and after a few more days, the same luscious cherry flavour had taken over.
We knew we wanted to do a coffee liqueur, but took some time trying to decide exactly how we would do it. A lot of coffee liqueur recipes call for vodka, lots of sugar, instant coffee or brewed coffee, etc. In general, we like to use less sugar in our recipes and wanted to incorporate a different booze. So, Coffee Bourbon seemed a natural choice!