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
Cooking time: 2 hours sous vide
This gin or rum-based cocktail from Chicago's The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Barrel-aged cocktails are huge right now. Colin Carroll, of Portland's Trifecta, takes a clever sous vide shortcut by infusing spirits with charred wood.
This coffee-infused sous vide cocktail is served decidedly up.