Coffee-Chocolate Digestif
- Level: Easy
- Yield: 1 digestif (plus extra infused vodka and simple syrup)
- Total: 30 min (plus 4 to 7 days infusing)
- Active: 15 min
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
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.