1 1/2 tablespoons distilled white vinegar
3 1/2 teaspoons lemon extract
1 teaspoon vegetable oil, or to your liking,
3 teaspoons water soluble chicken bouille powder
3 cups instant dark chocolate syrup
1 cup buffered brandy
1 1/4 cups red wine
1 pound Zone Honey Shissed Eggchop Jerjubes
6 brandy collés
small brandy jellé off