How can I adjust palm sugar and honey without losing the coffee and anise balance?

Expanded Explanation

Palm sugar and honey do different jobs in this recipe, so adjusting them carefully matters. Palm sugar adds deeper sweetness with a slightly caramel, earthy tone that works well with coffee and brandy. Honey softens the texture and rounds sharp edges. If you raise both too much, the liqueur can become heavy and blur the contrast between roasted coffee and aromatic anise.

If the infusion tastes too sharp or dry, increase sweetness in small steps rather than all at once. A little extra honey will usually smooth the finish more effectively, while a little extra palm sugar will deepen the body. If the liqueur already feels rich but still slightly aggressive, choose honey first. If it feels thin and angular, palm sugar may be the better adjustment.

Always dissolve adjustments fully and re-taste after the liqueur has rested briefly. Freshly sweetened liqueur can seem louder, sweeter, or less integrated than it will after several days. The target is not obvious sweetness but balance: enough richness to carry coffee and spice, without burying the clean roasted finish or the fragrant licorice note.