Second Bloom
Ingredients
- 1 oz Mozart Dark Chocolate Liqueur
- 1/2 oz Mozart White Chocolate Cream
- 1 oz Cacao and Tonka Infused Bourbon*
- 1/2 oz Burnt Orange Cacao Shrub**
- 1 dash Saline Solution
- 1 dash Chocolate Bitters
- Dehydrated orange peel infused with bourbon and cacao nibs (for garnish)
Preparation
- Shake with ice and double strain into a chilled Nick & Nora glass.
- Finish with the infused dehydrated orange peel and cocoa olive oil mist (50 g extra virgin olive oil, 5 g cacao nibs—sous vide at 50°C (122°F) for 45 minutes.
- *Sous Vide Cacao and Tonka Infused Spirit: Vacuum seal ingredients.
- 250 ml Bourbon or Aged Rum, 25g Cacao nibs, .5g Tonka bean (grated) (approx. 1/4 bean), 4g orange peel.
- Cook at 60°C (140°F) for 1 hour using immersion circulator.
- Fine strain.
**Burnt Orange and Cacao Shrub
Ingredients
- 200 g orange peel
- 150 g sugar
- 150 g apple cider vinegar
- 10 g cacao nibs
- 1 g sea salt
Preparation
- Lightly burn orange peel.
- Vacuum seal with sugar and cook at 55°C (131°F) for 45 minutes.
- Add vinegar and cacao nibs, rest 12 hours, then strain.
Share This Cocktail!
Absinthe, Club Soda, Cranberry, Dragon Fruit, Honey, Lime, Orange, Passion Fruit, Rum, Simple Syrup, Thyme
The Last Flight of Ancalagon
Absinthe, Coconut, Ginger, Lemon, Passion Fruit, Simple Syrup, Sugar, Tea, Vanilla, Water
Saint Haint
