1 dash angostura bitters
1 teaspoon cocoa shrub
25ml single origin coffee/sugar mixture (strong Kenyan coffee works well)
1/4 cup whisky, such as Auchentoshan 3 wood
Cocoa Shrub is very similar to dark chocolate vinegar, which you can purchase at specialty stores. Or make your own by buying the nibs and balsamic reduction individually and infusing them via sous vide (boil in bag) or by letting them just infuse naturally over time. The coffee to use for this cocktail should be brewed with double the amount of coffee-to-water ration you would normally use to make regular coffee. For example, normally brew 1 tbsp coffee to 1 cup water; for this recipe brew 2 tbsp coffee to 1 cup water. Once coffee is brewed, mix in equal parts of superfine sugar (ex., 1 cup coffee to 1 cup superfine sugar).
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