Boogie Wonderland
Ingredients
2 Tbsp cacao nibs
1 bottle Maurin Quina Le Puy liqueur
¾ oz lemon juice
½ oz Pierre Ferrand Dry Curacao
½ oz Plantation Pineapple Rum
½ oz cane syrup
2 dashes Bitter End Moroccan Bitters
Lambrusco, to taste
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.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.
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