Cocoa Nib Tequila
MAKES ABOUT 2¾ CUPS (22 OZ. / 650 ML)
Preheat an oven to 350° and spread ½ cup of raw cocoa nibs out on a baking sheet. Toast the nibs till fragrant and glossy, 6–7 minutes. Cool to room temperature, then use a funnel to add the cocoa nibs to a 750-ml bottle of blanco tequila. Screw on the top, and shake the bottle to agitate. Set aside to steep for 3 days, giving it a shake once or twice a day. On the third day, strain the tequila through a mesh strainer lined with a triple layer of cheesecloth or a coffee filter. Discard the cocoa nibs, and pour the nib-infused tequila through a funnel back into the bottle.