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1
Make simple syrup by heating sugar and water in a heavy saucepan, stirring to mix. Bring to a boil, reduce heat and simmer until sugar is dissolved, about 3 minutes.
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2
Add instant coffee and spices and remove from heat. Cool.
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3
Add rum and brandy and pour into a glass or ceramic container (not metal or plastic). Cap tightly or cover tightly with plastic wrap.
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4
If you're multiplying the recipe, you will still want to steep it in containers no bigger than about a quart, dividing the spices up between them. The flavor doesn't seem to develop as well in bigger containers. I've bought a box of quart canning jars that I re-use every year.
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5
Steep for three weeks in a cool, dark place, shaking or swirling around in the container every two or three days.
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6
Strain out the spices and discard.
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7
Line a funnel, a sieve or a coffee cone with a dampened coffee filter and pour the liqueur through. Change the filter regularly. This is a SLOW process!
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8
When I make this for holiday gifts, I make such a quantity--seven or eight times this recipe--I'd get old and gray waiting for it to filter this way. So I invested around $20 in a gold-plated permanent coffee filter (look for them in a good kitchen shop). It's much faster and the results are a tiny bit more cloudy, but they taste just fine!
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9
After filtering, cover tightly and age another three or four weeks (or more--the longer it ages, the better it gets).
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10
Bottle your creation, decorate as desired and enjoy!
