Shingo Gokhan, recipe sufficient for 23 oz: Warm 10 oz of cocoa butter, mix with 23 oz of zubrowka and bring to a simmer, don't let it boil.. Remove from heat, cover with cling wrap and leave to infuse for at least an hour. Pour into a metal container and store in the freezer. When the oil is fully hardened and risen to the surface, peel it off. Fine strain through the cloth. Pour ready zubrowka back into the bottle.