[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fC7xkANpRBPhnqMfo85ZtstqLa9YcorfBdZ3R9RRHQKg":3},{"receta":4,"relacionadas":113,"twists":151,"valoracion":152},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"guia":5,"id":11,"imagen":12,"ingredientes":13,"licor":5,"metaDescripcion":39,"notas":42,"ocasion":5,"preparacion":76,"slug":101,"tiempo":5,"tip":102,"tipo":105,"titulo":106,"tituloSeo":109,"twistDe":5,"updatedAt":112},null,{"_type":7,"en":8,"es":9},"localeText","The one from the Galician table, from the queimada and from after the cocido. It is made with orujo — grape pomace spirit, not rum — and that is the whole difference: orujo brings a grape backbone no other spirit gives it.","El de la sobremesa gallega, el de la queimada y el de después del cocido. Se hace con aguardiente de orujo —no con ron— y esa es toda la diferencia: el orujo aporta un fondo de uva que ningún otro destilado le da.","principiante","receta-licor-cafe-gallego","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fcd9d714e33de10642d40f785417c42d5a82610b4-1024x1536.png",[14,19,23,27,31,35],{"_key":15,"_type":16,"en":17,"es":18},"lcg1","localeString","1 litre of orujo (grape pomace spirit)","1 litro de aguardiente de orujo",{"_key":20,"_type":16,"en":21,"es":22},"lcg2","150 g whole coffee beans, medium or dark roast","150 g de café en grano de tueste medio o fuerte",{"_key":24,"_type":16,"en":25,"es":26},"lcg3","250 g sugar","250 g de azúcar",{"_key":28,"_type":16,"en":29,"es":30},"lcg4","150 ml water","150 ml de agua",{"_key":32,"_type":16,"en":33,"es":34},"lcg5","The peel of one lemon, no white pith","La piel de un limón, sin la parte blanca",{"_key":36,"_type":16,"en":37,"es":38},"lcg6","1 cinnamon stick","1 rama de canela",{"_type":7,"en":40,"es":41},"The traditional Galician recipe, the one behind the Licor Café de Galicia PGI: orujo pomace brandy, whole coffee beans and sugar. How long to macerate and when to add the syrup.","La receta tradicional gallega, la que ampara la IGP Licor Café de Galicia: aguardiente de orujo, café en grano y azúcar. Cuánto macerar y cuándo echar el almíbar.",[43,52,60,68],{"_key":44,"_type":45,"texto":46,"titulo":49},"lcg13","notaMixologo",{"_type":7,"en":47,"es":48},"You can make a coffee liqueur, yes, but not this one. Orujo is a grape pomace spirit and brings a dry, faintly rough backbone that holds the coffee up from underneath; with rum the result is sweeter and rounder, with vodka cleaner and flatter.\n\nIf you cannot find orujo, the closest substitute is any other grape spirit — a young grappa, a Portuguese bagaceira. With rum or vodka you are making a different recipe, which is also good, but it is a different one.","Puedes hacer un licor de café, sí, pero no éste. El orujo es aguardiente de uva y aporta un fondo seco y ligeramente áspero que sostiene el café por debajo; con ron el resultado sale más dulce y redondo, y con vodka más limpio y plano.\n\nSi no encuentras orujo, el sustituto más cercano es un aguardiente de uva de cualquier otro origen —una grappa joven, un bagaceira portugués—. Con ron o vodka estarás preparando otra receta, que también está buena, pero es otra.",{"_type":16,"en":50,"es":51},"Can you make it without orujo?","¿Se puede hacer sin orujo?",{"_key":53,"_type":45,"texto":54,"titulo":57},"lcg14",{"_type":7,"en":55,"es":56},"After a meal and cold, in a small glass. In Galicia it is the usual close to a long lunch, and it always turns up in the same scenes: the conversation that stretches on, the coffee already finished and the bottle appearing without anyone asking for it.\n\nIt is also the base of the queimada, though for that you use plain white aguardiente rather than this.","Después de comer y frío, en vaso pequeño. En Galicia es el cierre habitual de una comida larga, y aparece siempre en las mismas escenas: la sobremesa que se alarga, el café que ya se acabó y la botella que sale sin que nadie la pida.\n\nTambién es la base de la queimada, aunque para eso se usa el aguardiente blanco sin macerar y no éste.",{"_type":16,"en":58,"es":59},"When is it drunk?","¿Cuándo se bebe?",{"_key":61,"_type":45,"texto":62,"titulo":65},"c33",{"_type":7,"en":63,"es":64},"They are the same drink under two names, and the second one is the right one. Orujo is the spirit: a pomace brandy distilled from the solids left after the grapes are pressed for wine. Licor café is what you get by macerating coffee in that orujo and sweetening it.\n\nSaying “orujo de café” is like saying “grape wine” when you mean a red: everyone understands it and half the world says it, but the product is called licor café. With capitals when it is the one covered by its own geographical indication, Licor Café de Galicia, which sits alongside orujo and herb spirit under the same regulatory council.","Es la misma bebida con dos nombres, y el segundo es el bueno. El orujo es el destilado: un aguardiente que sale del bagazo de la uva, los restos sólidos del prensado del vino. El licor café es lo que resulta de macerar café en ese orujo y endulzarlo.\n\nDecir «orujo de café» es como decir «vino de uva» para referirse a un tinto: se entiende a la primera y lo dice medio mundo, pero el producto se llama licor café. Y con mayúsculas cuando es el amparado por su propia indicación geográfica, Licor Café de Galicia, que va junto al orujo y al aguardiente de hierbas en el mismo consejo regulador.",{"_type":16,"en":66,"es":67},"Is “orujo de café” the same thing as licor café?","¿Es lo mismo el orujo de café que el licor café?",{"_key":69,"_type":45,"texto":70,"titulo":73},"c34",{"_type":7,"en":71,"es":72},"For the spirit it starts from, not for the colour of what comes out. Orujo is a clear distillate — white spirit, the same one that burns in the queimada — whereas industrial coffee liqueurs are built on dark rum or on caramelised alcohol.\n\nThat is why this one ends up amber and translucent instead of the opaque brown of the supermarket bottle. And if yours comes out cloudy, that is not the colour: that is coffee ground too fine, or syrup poured in before it was completely cold.","Por el aguardiente del que parte, no por el color de lo que sale. El orujo es un destilado transparente —aguardiente blanco, el mismo que arde en la queimada—, mientras que los licores de café industriales se montan sobre ron oscuro o sobre alcohol caramelizado.\n\nDe ahí que este quede ambarino y translúcido en vez de ese marrón opaco de la botella de supermercado. Y si el tuyo sale turbio, eso no es el color: es café molido demasiado fino, o almíbar vertido antes de estar frío del todo.",{"_type":16,"en":74,"es":75},"Why is it called “licor café blanco”?","¿Por qué se le llama licor café blanco?",[77,81,85,89,93,97],{"_key":78,"_type":7,"en":79,"es":80},"lcg7","Crack the beans in a mortar with a couple of sharp knocks, stopping well short of grinding them. The maceration is long and the coffee has weeks to give everything up, so there is no need to force it: ground fine, all it adds is a sediment that clouds the liqueur past any filter.","Casca los granos en el mortero con dos golpes secos, sin llegar a triturarlos. La maceración es larga y el café tiene semanas para soltarlo todo, así que no hace falta forzarlo: molido fino lo único que aporta es un poso que enturbia el licor y que ya no hay filtro que aclare.",{"_key":82,"_type":7,"en":83,"es":84},"lcg8","Put the coffee, lemon peel and cinnamon in a large jar and cover it all with the orujo. Seal it and leave it somewhere cool and dark.","Mete el café, la piel de limón y la canela en un tarro grande y cúbrelo todo con el orujo. Ciérralo y déjalo en un sitio oscuro y fresco.",{"_key":86,"_type":7,"en":87,"es":88},"lcg9","Steep for one to two weeks, shaking the jar every two or three days. Some stretch it to a month looking for something darker and deeper; past that it does not improve, it just turns bitter.","Macera entre una y dos semanas, agitando el tarro cada dos o tres días. Hay quien lo alarga a un mes buscando algo más oscuro y profundo; a partir de ahí no mejora, solo amarga.",{"_key":90,"_type":7,"en":91,"es":92},"lcg10","Make the syrup with the sugar and water, boiling it for five minutes, and let it cool COMPLETELY. Poured warm over the infusion, it clouds the liqueur permanently.","Prepara el almíbar con el azúcar y el agua, hirviéndolo cinco minutos, y déjalo enfriar POR COMPLETO. Vertido templado sobre la maceración enturbia el licor para siempre.",{"_key":94,"_type":7,"en":95,"es":96},"lcg11","Strain through a fine sieve and then run the liqueur through a paper filter. It goes drop by drop and cannot be hurried: squeezing the filter pushes the sediment through to the other side and undoes the work. Mix with the cold syrup and bottle.","Cuela por un colador fino y pasa después el licor por un filtro de papel. Va gota a gota y no se puede acelerar: apretar el filtro empuja el poso al otro lado y deshace el trabajo. Mézclalo con el almíbar frío y embotella.",{"_key":98,"_type":7,"en":99,"es":100},"lcg12","Let it rest. It is drinkable after a week, but at three months it is another thing entirely: the alcohol integrates and the coffee stops going its own way.","Déjalo reposar. Se puede beber a la semana, pero a los tres meses es otra cosa: el alcohol se integra y el café deja de ir por su lado.","licor-cafe-gallego",{"_type":7,"en":103,"es":104},"The orujo is in charge, and not any bottle will do. Its regulation puts it between 37.5 and 50% ABV: below that the liqueur comes out weak and keeps less well, above it the alcohol eats the coffee. If you can find one carrying the Orujo de Galicia protected geographical indication, that is the difference between this liqueur and any other built on neutral spirit.\n\nThe sugar goes in two batches, tasting between them. Two hundred and fifty grams per litre leave a balanced after-dinner liqueur, and overdoing it buries the orujo, which is precisely what sets this apart from every other coffee liqueur.","El orujo manda, y no vale cualquiera. Su reglamento lo sitúa entre 37,5 y 50 grados: por debajo el licor sale flojo y se conserva peor, y por encima el alcohol se come el café. Si encuentras uno con la Indicación Geográfica Protegida Orujo de Galicia, ahí está la diferencia entre este licor y cualquier otro montado sobre alcohol neutro.\n\nEl azúcar, en dos tandas y probando entre una y otra. Doscientos cincuenta gramos por litro dejan un licor de sobremesa equilibrado, y pasarse tapa el orujo, que es justo lo que lo distingue de cualquier otro licor de café.","licores-caseros",{"_type":16,"en":107,"es":108},"Galician coffee liqueur","Licor café gallego",{"_type":16,"en":110,"es":111},"How to make Galician coffee liqueur with orujo","Cómo hacer licor café gallego con orujo","2026-10-02T00:14:36Z",[114,127,139],{"descripcion":115,"dificultad":10,"id":118,"imagen":119,"licor":5,"slug":120,"tiempo":5,"tipo":105,"titulo":121,"valoracion":124},{"_type":7,"en":116,"es":117},"The homemade version beats the original at the thing that matters most: it tastes of coffee, not caramel. It is cold-infused from whole beans and ready in three days.","La versión casera gana al original en lo que más importa: sabe a café y no a caramelo. Se hace en frío, con grano entero, y en tres días está listo.","receta-licor-de-cafe-casero","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fcefd1a86193e2d2975460a8f87e1f31322ef4406-1086x1448.png","licor-de-cafe-casero",{"_type":16,"en":122,"es":123},"Homemade coffee liqueur","Licor de café casero",{"media":125,"votos":126},5,1,{"descripcion":128,"dificultad":10,"id":131,"imagen":132,"licor":5,"slug":133,"tiempo":134,"tipo":105,"titulo":135,"valoracion":138},{"_type":7,"en":129,"es":130},"Irish whiskey, cream, condensed milk, a little coffee and cocoa, whisked together in moments. It is the homemade version of Baileys-style Irish cream, and it differs from the other homemade liqueurs here in one important way: there is no steeping and no waiting, it takes ten minutes and you can drink it the same day.","Whisky irlandés, nata, leche condensada, un poco de café y cacao, batidos en un momento. Es la versión casera de la crema irlandesa tipo Baileys, y se diferencia de los demás licores caseros del recetario en algo importante: no macera ni hay que esperar, se hace en diez minutos y se puede beber ese mismo día.","receta-crema-de-whisky-casera","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F1a203c2a200782dc9182b0746c973b459a8d384a-1024x1536.png","crema-de-whisky-casera",10,{"_type":16,"en":136,"es":137},"Homemade Irish cream","Crema de whisky casera",{"media":125,"votos":126},{"descripcion":140,"dificultad":143,"id":144,"imagen":145,"licor":5,"slug":146,"tiempo":5,"tipo":105,"titulo":147,"valoracion":150},{"_type":7,"en":141,"es":142},"The homemade liqueur, and one of the few that turns out better at home than bought. Three ingredients and fifteen minutes of work; time does the rest.","El licor casero por excelencia, y uno de los pocos que sale mejor en casa que comprado. Son tres ingredientes y quince minutos de trabajo; el resto lo hace el tiempo.","intermedio","receta-limoncello-casero","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ff0c6dd915b6b0dd80ee4ae36d55bcdfce1738ce7-1086x1448.png","limoncello-casero",{"_type":16,"en":148,"es":149},"Homemade limoncello","Limoncello casero",{"media":125,"votos":126},[],{"media":153,"votos":153},0]