4 ¼ C dark rum (Mount Gay recommended)
1 C frozen cherries
1 ½ Tbsp kola nut syrup (Torani Spicy Kola Nut Syrup recommended)
1 ½ Tbsp simple syrup
Prepping time: 5 minutes / Cooking time: 3-5 minutes (excludes sous vide cooking)
Recipe yields about 4 ½ cups of the cherry rum—enough for 18 cocktails.
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Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!