Recipe courtesy of Ariane Resnick

Valentine Moonshine

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  • Level: Intermediate
  • Total: 2 days 35 min
  • Active: 35 min
  • Yield: 2 cocktails
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Ingredients

Cocoa Washed Bourbon:

1 cup cocoa butter

2 cups bourbon

Cocktail:

1 ounce hibiscus liqueur

1/4 ounce luxardo cherry juice

2 dashes chocolate bitters

Berry sparkling water, for topping

Directions

  1. For the cocoa washed bourbon: Melt the cocoa butter in a medium skillet over low heat. Allow it to cool slightly then pour the cocoa butter into a mixing bowl and add the bourbon. Stir vigorously. Pour the mixture into a widemouthed jar and shake occasionally, with the lid on, for 1 hour. Refrigerate at least 8 hours and up to 48 hours, shaking every 8 hours or so. Scoop the hardened cocoa butter off the top of the bourbon, then pour the bourbon through a strainer into a bottle or mason jar. Keep refrigerated for up to 2 weeks.
  2. For the cocktail: Add 2 ounces cocoa washed bourbon, hibiscus liqueur, cherry juice and chocolate bitters to a cocktail shaker with a cup of ice and shake well. Strain into two double old fashioned glasses filled with fresh ice and top with the berry sparkling water to taste. Serve immediately. 
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