by chef João Pupo
- 200 g Torrié coffee beans
- 1 L aguardente (40%) (vodka or even rum can also be used)
- 500g sugar
- 400g water
Combine the coffee and the alcohol in a glass bottle and store in a dark place for one month. Combine the water and sugar and boil for 5 minutes. Let it cool and add to the alcohol. Store in bottles and wait a further 15 days before drinking.