Coffee and Cacao Fat-Washed Spirit🚩

Ingredients

• 350 ml Gin
• 150 ml Mezcal
• 120 ml Coffee Oil
• 12 g Cacao Butter

Instructions

Combine everything in a sous-vide bag and cook at 55°C for two hours, mixing the bag twice during the process. Cool to room temperature, then freeze overnight. Filter the next day through a coffee filter, using a fine mesh strainer to reduce oil contact. Let the final filtration sit in the fridge for a cleaner result. Bottle and store at room temperature.

Use Plymouth gin for best results.

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