Chocolate Espresso Infusion

Ingredients– Bittersweet Chocolate sticks, coffee beans, espresso powder, vanilla infused organic sugar, artisan honey bars   

Infuse with rum, vodka, tequila, bourbon, whiskey. This flavor works best with a hot or warm infusion. Heat the alcohol approx.16oz (not too boiling.) Add to the jar and shake occasionally. This infusion can be used within an hour when the chocolate and honey is melted or after infusing for 2-3 days.

Mix with coffee, seltzer, milk, ice cream

NOTE- REMOVE paper from HONEY stick BEFORE filling 

Cold Infusion (2-3 days)

Fill with approx.16oz. of cool alcohol, wine or water

Let sit for 2-3 days (the longer the infusion sits, the stronger the flavor)

Shake jar every so often to help the ingredients blend. Keep refrigerated after infusing, stain & enjoy!

OR

Warm Infusion (1hour- 2 days)

Best for infusions with chocolate & candies

Fill with approx.16oz of warm or hot (not boiling) liquor

Let sit from a few hours to 1-2 days

Shake every so often to help the ingredients meld

Keep refrigerated after infusing, strain & enjoy!

Our infusions are concentrated, even our sangrias. While some flavors may be enjoyed on the rocks, most will need to be added to a mixer.

Basic Recipe

1 part infusion   (1 1/2 oz. approx.)

3 parts mixer (4 1/2 oz. approx.)

For a stronger drink try a 1 part infusion  (1 1/2oz) to 2 parts mixer (3 oz.)

Adjust to taste.