Method

For the Mixture:

Combine 1 bottle Maurin Quina and 2 tablespoons cacao nibs in an airtight container

Cook sous vide at 130°F/54.4°C for 2 hours.

Remove and cool in ice bath for 10 minutes. Once chilled, strain and bottle.

For the Cocktail:

Combine 1 ounce cacao nib-infused Maurin Quina and remaining ingredients in a shaker.

Shake, strain, and top with Lambrusco.

Garnish with lemon, lime, and orange peels. Serve in a wine glass.

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Recipe provided by our partners at Cuisine Solutions.