2 fifths French brandy
4 cups superfine sugar
2 oranges, rinsed and dried
80 French roast coffee beans
Pour half the brandy into a large wide mouthed glass jar with a lid. Stir in sugar. Puncture the oranges with a can opener or skewer and insert a coffee bean into each hole. Put the oranges into the jar; stir well. Pour in remaining brandy.
Cover and store in a cool dark place for 60 days, stirring occasionally.
Before serving, remove and discard the oranges.
The liqueur may be kept at room temperature up to 3 months. Refrigerate it for longer storage.
Makes about 6 cups.