recipe 
1 ounce homemade crème de menthe (recipe follows)
1 ounce homemade crème de cacao (recipe follows)
1 ounce cream
Café Bustelo coffee espresso for garnish
750 milliliters Trybox whiskey
2 cups dried Corsican mint
1 cup sugar
750 milliliters Evan Williams Single Barrel Bourbon
½ pound cocoa nibs
1 bourbon vanilla bean
¼ teaspoon Brittany sea salt
⅛ cup Café Bustelo coffee espresso
2 cups sugar
Ingredients
Homemade Crème de Menthe
Homemade Crème de Cacao
steps
Combine first three ingredients in a Boston shaker. Shake, then strain into a chilled cocktail glass. Sprinkle Café Bustelo on top for garnish.
Homemade Crème de Menthe
Combine Trybox with dried Corsican mint in a mason jar. Seal with a lid and let steep for 2 weeks, gently shaking every day. Strain through cheesecloth. Heat over low heat in saucepan with sugar until sugar is dissolved. Let cool.
Homemade Crème de Cacao
In mason jar, combine bourbon, cocoa nibs, bourbon vanilla bean, Brittany sea salt, and Café Bustelo. Seal with lid and let steep 2 weeks. Strain through cheesecloth. Heat over low heat in saucepan with sugar until sugar is dissolved. Let cool.
Date Published: 02.16.15
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- from Hunter S. Johnson of LUCKY, Roanoke, VA
