Candy/chocolate shells (or hard candy shells) that contain a concentrated syrup/bitters and/or a small sealed shot of liqueur; you drop them into a glass, add spirit or mixer, and the bomb dissolves or melts to complete the drink. Better when you’re adding warm liquid or when the shell dissolves in the drink.
Good if you want the “surprise” pop of liquor when it melts.
Temperature: pour hot milk or water that’s hot but not boiling (~170–185°F / 75–85°C). Boiling can scorch milk and evaporate flavor.
MUST BE 19+ TO PURCHASE
ID MUST BE PROVIDED AT TIME OF DELIVERY OR PICK-UP