red sangria sous vide cocktail in wine glass

Boogie Wonderland


Lauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous vide with cacao nibs.


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



  • Airtight container or sous vide pouch
  • Sous vide circulator
  • Strainer
  • Bottle, for storage
  • Shaker
  • Wine glasses


Cooking time: 2 hours sous vide


25 servings


For the mixture:

  1. Combine 1 bottle Maurin Quina and 2 tablespoons cacao nibs in an airtight container
  2. Cook sous vide at 130°F/54.4°C for 2 hours.
  3. Remove and cool in ice bath for 10 minutes. Once chilled, strain and bottle.


For the cocktail:

  1. Combine 1 ounce cacao nib-infused Maurin Quina and remaining ingredients in a shaker.
  2. Shake, strain, and top with Lambrusco.
  3. Garnish with lemon, lime, and orange peels. Serve in a wine glass.

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