Topinambur Bitter
Yield
- Yield
- 600 ml
Prep ingredients
- 200 g Topinambur (Jerusalem Artichoke)
- 15 g Coffee Beans
- 500 ml Brandy
- 200 ml Water
- 50 g Sugar
- 2 g Cinchona Bark
- 5 g Cacao Nibs
- 1 Vanilla Pod
- 7 g Milky Oolong Tea
Instructions
Combine all ingredients and leave to infuse for 2 weeks.
