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
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