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.
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