Darkness

in a rocks glass over a large ice cube

2 oz Cooper’s Daughter Cacao Maple Vodka

0.5 oz Cooper’s Daughter Black Currant Liqueur

10 drops chocolate bitters

garnish with Luxardo cherries

Cold Brew FIZZ

in a 12 oz glass with ice

1 oz Cooper’s Daughter Cacao Maple Vodka

1.5 oz cold brew

1.5 oz Cooper’s Daughter Black Walnut Liqueur 

top with seltzer & whipped cream

COUNT VON COUNT/We can do it bubble tea

in a 16 oz cup

1 oz Cooper’s Daughter Cacao Maple Vodka

6 oz half and half

⅛ tsp ube concentrate

1 oz vanilla maple syrup

1 packet of fermented black tea powder

one julep scoop of coffee jelly

top with a small scoop of yogurt popping boba

Cheeky chai

in a 12 oz glass with ice

1.5 oz Cooper’s Daughter Cacao Maple Vodka

2 oz chai

0.25 oz vanilla maple syrup

dash of ground cinnamon

3 dashes black walnut bitters

top with milk & whipped cream

Caffe Romano

2 oz Cooper’s Daughter Cacao Maple Vodka

0.5 oz cold brew

13 drops curry bitters

top with egg white foam (Visit our Instagram page to find our egg white foam recipe under our story highlights ‘Recipes I’)

Cupid’s coupe

in a coupe (8oz) glass

1.5 oz Cooper’s Daughter Cacao Maple Vodka

1.5 oz Cooper’s Daughter Black Walnut Liqueur

4 oz chocolate milk

8 drops burnt caramel bitters

garnish with chocolate truffle

Muddy Mitts

1 oz Cooper’s Daughter Cacao Maple Vodka

1 oz Cooper’s Daughter Diamond St Voka

1 tsp apricot vanilla syrup

0.75 oz half and half

orange peel

chocolate shavings

Mojito de cacao

in a pint glass, put chocolate syrup along the sides 

in a large mixing cup with ice 

2 oz Cooper’s Daughter Cacao Maple Vodka

1 oz Cooper’s Daughter Black Walnut Liqueur 

1 oz chocolate syrup 

½ lime squeezed

Sprig of chocolate mint (about the length of a dollar bill) 

15 chocolate bitters

Shake well

Pour into the chocolate sided pint glass 

top with seltzer

Holiday Tiramisu

4 oz cold brew

1.5 oz Cooper’s Daughter Cacao Maple Vodka

0.5 oz vanilla maple syrup

10 drops pitch dark cacao bitters

1 tbsp mascarpone

2 tbsp heavy cream

2 tsp powdered sugar

top with sprinkle of cocoa powder

lay a lady finder over the top

Spooky S’mores Iced Chocolate 

Garnish pint glass with Fluff ghosts

in a metal shaker with ice

1.5 tbsp hot cocoa mix

1.5 oz hot water to mix

1.5 oz Cooper’s Daughter Cacao Maple Vodka

1 oz half and half

Shake well and pour into pint glass

Top with ice

garnish with whipped cream and crumbled graham crackers 

Christmas in July

in a metal shaker with ice

1.5 tbs hot cocoa mix

2 oz Cooper’s Daughter Cacao Maple Vodka

2 drops peppermint extract

1.5 oz half and half

a splash if hot water to mix

shake well

Dirty ice and all in a 12 oz glass

Whipped cream and sprinkle crushed peppermint candies to garnish

Purple Cow Nog

In large metal cup with ice

4 oz local eggnog

1.5 oz Cooper’s Daughter Cacao Maple Vodka

1.5 oz Cooper’s Daughter Black Currant Liqueur

3 dashes black walnut fig bitters

Strain into a 9 oz glass

Fresh nutmeg grated over the top

Salted Hazelnut Cold Foam Matcha

1 oz heavy cream in the bottom of a 12 oz glass

Use electric whisk to make cold foam

In a shaker with ice

1 matcha packet

1 pinch of salt 

20 drop pitch dark cacao bitters

0.5 oz Cooper’s Daughter Cacao Maple Vodka

2 oz Cooper’s Daughter Black Walnut Liqueur

4 oz milk

0.5 oz hazelnut syrup

shake well

pour dirty ice and all into the glass with the cold foam

Peppermint Hot Cacao

In a 16 oz mug

first rim the mug with nutella and peppermint candy

2 oz Cooper’s Daughter Cacao Maple Vodka

5 drops peppermint extract

3 tbsp hot cocoa mix

hot water, leaving an inch of room

garnish with whipped cream

Supreme hot latte

2 wooden spoons of Smoked Maple bourbon caramel spread around the inside of a 12 oz mug

6 drops pitch dark cacao bitters

1.5 oz Cooper’s Daughter Cacao Maple Vodka

In the frother (hottest temp)  

• 4 oz Cold Brew

• 6 oz whole milk

Pour into the mug

garnish with a drizzle of caramel sauce

Halva

in a metal shaker with ice

2 oz Cooper’s Daughter Cacao Maple Vodka

2 tbsp tahini syrup (1:1 ratio of tahini and simple syrup )

6 dashes black walnut fig bitters

6 dashes apricot vanilla bitters

shake well

pour into 8 oz glass

Cacao Raz

in a rocks glass rimmed with Luxardo syrup and grated dark chocolate

large ice cube

2 oz Cooper’s Daughter Cacao Maple Vodka

0.5 oz Cooper’s Daughter Raspberry & Black Pepper Liqueur

10 drops chocolate bitters

garnish with Luxardo cherries

Hot Cacao

in a large mug ~ 16 oz

1 oz Cooper’s Daughter Cacao Maple Vodka

3 tbsp hot cocoa powder

1 heaping tsp of Nutella

top with hot water (leaving 1/2 inch of room)

top with mini marshmallows, whipped cream & grated dark chocolate

Pistachio Hot Cacao/St Patrick’s Pistachio Hot Cacao

rim large coffee cup with pistachio cream 

rim with crushed pistachios or sprinkles 

3 tablespoon hot cocoa powder

1 wooden spoon pistachio cream 

1 oz Cooper’s Daughter Cacao Maple Vodka 

hot water leaving half an inch room

top with whipped cream 

Grate dark chocolate or crushed pistachios to garnish

CACAO OLD FASHIONED

in a rocks glass

1 tsp maple sugar

Add a drop of Cooper’s Daughter Cacao Maple Vodka to the maple sugar and brûlée glass with a handheld butane torch or grill lighter.

large ice cube

2 oz Cooper’s Daughter Cacao Maple Vodka

8 drops chocolate bitters

garnish with orange peel & Luxardo cherries

Hot CACAO chai

1.5 oz Cooper’s Daughter Cacao Maple Vodka

0.5 oz maple syrup

10 drop chocolate bitters

2 chai tea bags

add hot water & steep tea bag for 2 minutes

top with frothed half & half

sprinkle big dash of cinnamon

BLACK FOREST

in a pint glass with ice

2 oz Cooper’s Daughter Cacao Maple Vodka

1 oz Cooper’s Daughter Black Currant Liqueur

15 drops chocolate bitters

top with Boylan black cherry soda

Queenie’s Choco Martini

in a metal shaker with ice

3 oz Cooper’s Daughter Cacao Maple Vodka

0.5 oz Luxardo cherry syrup

15 drops chocolate bitters

rim martini glass with Luxardo cherry syrup and chocolate shavings

strain fine into glass

Mocha Martini

in a metal shaker with ice

2 oz Cooper’s Daughter Cacao Maple Vodka

1 oz Cooper’s Daughter Black Walnut Liqueur

2 0z cold brew

0.25 oz chocolate syrup

15 drops chocolate bitters

shake well

rim martini glass with chocolate syrup and chocolate shavings

fine strain into martini glass

garnish with whipped cream and shaved chocolate

Halva

2 oz Cooper’s Daughter Cacao Maple Vodka

2 tbsp tahini syrup (1:1:1 ratio of tahini, water, and sugar )

6 dashes black walnut fig bitters

6 dashes apricot vanilla bitters

Morning Snow Martini 

8 oz glass with caramel and salted coconut rim

2 oz Cooper’s Daughter Cacao Maple Vodka

2 oz Cold Brew

5 dash black walnut bitters

0.5 oz sweetened condensed milk

pinch salt

shake well

strain into rimmed 8 oz glass

Malt Shop

Build in 12oz glass 

2 oz Cooper’s Daughter Cacao Maple Vodka

2 bar spoon Luxardo syrup

10 drops pitch dark cacao bitters 

Top with cola 

Cherries to garnish

Black Walnut Nog 

in metal cup with ice

4 oz local eggnog 

1.5 oz Cooper’s Daughter Cacao Maple Vodka 

1.5 oz black walnut liqueur 

3 dashes black walnut bitters 

stir

serve in 9 oz glass

fresh nutmeg on top

Snow Goddess Matcha

In a 16 oz mug

1 Sun Goddess Pique matcha packet 

20 drops pitch dark cacao bitters 

4 drops peppermint extract

1.5 oz Cooper’s Daughter Cacao Maple Vodka

*STIR WELL INTO A PASTE*

1 oz vanilla maple syrup 

hot water half of the way up the cup

add hot and frothy ½ and ½ to the top (approx 8oz)

stir again

CAmpfire coffee

in a large mug ~ 12 oz

10 drops pitch dark cacao bitters

1.5 oz Cooper’s Daughter Cacao Maple Vodka

1 oz chocolate syrup

1 pinch of salt

In the frother (hottest temp)

• 6 oz cold brew

• 4 oz half and half

pour into the mug

garnish with a giant toasted marshmallow