Cooking time: 2 hours sous vide
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
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.