From december 6th post on making the coffee liqueur
today was time to bottle.
just under two months of conditioning in the growler.
simple syrup = 4C water 4C turbinado
1/2C coarse grind extra dark roast coffee
had to empty out the copper tea strainer twice from the grounds.
smell was CRISP & CLEAN coffee smell!
drizzle over the top and with each bite dig into the pool of black awesomeness on the bottom.
flavor was perfect for our pallet.
store in the back of the refrigerator.