Coffee-Chocolate Digestif

Name: Coffee-Chocolate Digestif
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 digestif (plus extra infused vodka and simple syrup)
Ingredients: 1 1/4 cups vodka; 1/4 cup cacao nibs; 1/4 cup whole dark-roast coffee beans; 1/4 cup packed light brown sugar; 1/2 ounce Averna; 3 to 5 dashes of Angostura bitters

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Level: Easy

Total: 30 min (plus 4 to 7 days infusing)
Active: 15 min

Yield: 1 digestif (plus extra infused vodka and simple syrup)

Making your own infused spirits and then sweetening into a liqueur or digestif gives control over the flavor and sweetness level. In this drink, a small glass at the end of a meal helps with digestion and would go well with a variety of desserts from chocolate-based ones to pecan pie.

Level: Easy

Total: 30 min (plus 4 to 7 days infusing)
Active: 15 min

Yield: 1 digestif (plus extra infused vodka and simple syrup)

Ingredients

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1 1/4 cups vodka

1/4 cup cacao nibs

1/4 cup whole dark-roast coffee beans

1/4 cup packed light brown sugar

1/2 ounce Averna

3 to 5 dashes of Angostura bitters

Directions

Make the infused vodka: Combine the vodka, cacao nibs and coffee beans in a clean jar and seal. Shake, then infuse at room temperature, out of the sunlight, at least 4 days and up to 1 week. Strain the infused vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter.
Make the simple syrup: Bring the brown sugar and 1/4 cup water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved, about 30 seconds. Remove from the heat and let cool.
Make the cocktail: Combine 1 1/2 ounces infused vodka with the Averna, bitters and 1/2 ounce of the simple syrup in a cocktail shaker with ice. Shake until frothy, then strain into a small glass.