Shingo Gokan’s recipe, good for 23.7 oz: warm 10.5 oz of cocoa butter, mix with 23.7 oz of Zubrowka and bring just to a boil. Take off of the heat, cover with plastic wrap, and infuse for at least an hour. Pour into a metal container and put in the freezer. When the butter has completely hardened and rises to the surface after separating from the liquid, filter it twice through a fine sieve with cheesecloth. Pour the resulting Zubrowka back into the bottle.
