Recipes

SoChatti partnered with local Indianapolis-based Mixologist @mixoindy in creation of this refreshing, SoChatti topped Stoutini! We prepared this cocktail in our mixology class and it utilizes any one of your favorite SoChatti origin. This recipe allows you to make one cocktail.  Cocktail:  1 Oz Lyre’s Coffee Originale Non-Alcoholic Spirit 1/2 Oz Liber & Co orgeat syrup 4 Oz stout beer 1 dash Scrappy’s Bitter Fire Tincture 2 dashes orange bitters Combine ingredients in a cocktail shaker and agitate with a spoon to release carbonation. Shake with ice for 10-15 seconds, and double strain into a coup. Garnish by expressing orange...

SoChatti partnered with local Indianapolis-based Mixologist @mixoindy in creation of this refreshing fruit nectar infused Prosecco cocktail! We prepared this cocktail in our mixology class and it utilizes our flavorful Blackberry Fruit Nectar. This recipe allows you to make one cocktail.  Thyme simple syrup: 1/2 cup white sugar 1/2 cup water Combine ingredients in a small saucepan, and bring the mixture to a simmer on the stove until all the sugar is dissolved. Add 4-6 sprigs of thyme and cover, letting it cool to room temperature and infusing with the thyme. Bottle with the thyme, or strain, and store in...

Try something new for dinner tonight with our Roasted Vegetables with Polenta and SoChatti Honduras-Chipotle Glaze. Developed by local chef, Claire Rutledge, it is the perfect entrée for two! Ingredients: Glaze 1 packet of Honduras chocolate 1 small canned chipotle (add half for less spice) 2 garlic cloves minced 3 T olive oil 2 T tomato sauce Salt and pepper to taste Vegetables 4 white mushrooms quartered 2 medium carrots sliced 1 medium onion sliced 1 red bell pepper sliced Polenta 1 tube sliced into 1” rounds Olive oil for roasting Instructions Preheat oven to 400 Add glaze ingredients to...

Cold weather = stew weather! Satisfy your stew fix with this delicious SoChatti Honduras & Stout Stew Recipe by local chef, Claire Rutledge. (Serves 4)  Ingredients: 1 To-Go of SoChatti Honduras 4 cloves garlic minced 1 medium white onion minced 2 large carrots peeled sliced into half inch rounds 8 oz container of fresh baby mushrooms sliced 2 large red potatoes or turnips cut into 2” pieces  2 large celery ribs sliced into half inch pieces  32 oz carton of beef stock 1 pound beef stew meat cut into 1” pieces  1 can of dark stout beer Sprigs of rosemary,...