Recipe:
1 cup of course ground espresso beans
4 cups of water
Simple syrup (boil 1 cup of additional water with 1 cup of brown sugar for three minutes. Let cool.)
2 ounces of Torani or Starbucks hazelnut syrup
12 ounces of grain alcohol
Mix the espresso grinds with the 4 cups of water in a sealed jar for 24 hours and let sit at room temperature.
Double strain mixture and discard the grinds.
Mix in simple syrup, hazelnut syrup, and the grain alcohol.
Let sit for 24 hours at room temperature.
Refrigerate and enjoy with your friends and family!