Brix Gold, Callebaut & Buttered Popcorn Cocktail

Posted by Mark McDonald on
Brix Gold, Callebaut & Buttered Popcorn Cocktail

 

Brix Gold, Callebaut & Buttered Popcorn Infusion

Ingredients

  • Callebaut Gold Chocolate
  • Brix Gold Rum
  • Buttered Popcorn
  • Butter

Makes 1 litre: 

  • 200g Callebaut Gold Chocolate
  • 100g Popcorn (already popped)
  • 50g Butter
  • 1L Brix Gold

 Method

  • On the stove melt the butter, chocolate and popcorn
  • Once melted add the melted ingredients into a container with the rum keeping all the fats
  • Freeze the container until all the fats have solidified
  • Once the fats have solidified, siphon the solution with a tube - this ensures you’re getting a clearer colour and removing all the fats
  • Serve 30ml over ice and enjoy!

Recipe by Brix Distillery https://www.brixdistillers.com/ 


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