Mocha Bourbon §

Two-stage infusion.

Stage 1: coffee §

• ¼cup coffee beans
• 16oz Bourbon (works with rye too)

Infuse for 24 hours, then strain into a second jar.

Stage 2: cacao §

• ¼cup cacao nibs
• coffee-infused bourbon

Infuse for 2-7 days, start tasting after first 2 days. Will get quite bitter, if unpleasantly so add 1-2oz simple syrup to taste. Look for a distinctively chocolatey flavour.

Strain as finely as possible.