Top Friends: A Winter Cocktail

• 1 1/2 ozreposado tequila
• 1/2 ozSichuan-infused Meletti amaro
• 1/2 ozvegan soy caramel
•  hot water
•  _______________________
•  Sichuan-Infused Meletti
• 750 mlMeletti Amaro
• 1 1/2 ozTbsp. Sichuan chili oil
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•  vegan soy caramel
• 1can Coco Lopez
• 1 1/2 cupcoconut sugar
• 5 tbspquality dark soy sauce

Preparation

1. 1.

   Add the tequila, Meletti, and caramel to a mug and top with hot water. Stir to combine, then garnish.

2. 2.

   Sichuan-Infused MelettiCombine the Meletti and sichuan in a container, seal with a lid, and shake. Let it sit at room temperature for an hour or two, making sure to shake occasionally. Afterward, put it in the freezer overnight. Strain through a coffee filter. Will last to the expiration date of the Sichuan oil used, or 24 months when refrigerated.

3. 3.

   Vegan Soy CaramelIn a small pot over medium heat, combine the sugar and Coco Lopez and stir continuously for 5 to 8 minutes, making sure it doesn’t burn. Remove from the heat and stir in the soy sauce. Will keep in the refrigerator for up to a month.