Directions
- 1Slightly crush the cacao nibs and nutmeg using a mortar and pestle.
- 2Cut the vanilla bean lengthwise and scrape out some of the seeds.
- 3Add the sugar to a pot and place it on medium heat until it gets nice and brown, making sure you don't burn it.
- 4Add all the flavoring agents prepared before (cacao nibs, nutmeg, orange peels, and vanilla) to the caramelized sugar and cook for about 10 seconds.
- 5Pour in the coconut water and water, stir constantly until it gets up to a boil.
- 6Turn off the heat, close the pot with the lid and let this infuse for one hour.
- 7Filter out the mixture using a coffee filter.
- 8Pour the mixture into a bottle, do not fill it all the way up, and place it in the freezer for another time.
- 9For the Daiquiri: In a shaker, combine 3 oz (90 ml) of Zero Rum, 0.75 oz (22.5 ml) of lime super juice, 0.5 oz (15 ml) of simple syrup and 2 drops of saline solution. Fill the shaker with ice and shake.
- 10Double strain into a chilled coupe glass and optionally add a lime wheel or a twist of the peel.
- 11For the Cuba Libre: In a highball glass, muddle 3 lime wedges to release the lime juice and essential oils from the peels.
- 12Add 3 oz (90 ml) of Zero Rum and 2 drops of 20% saline solution.
- 13Fill the glass with ice and top it up to the brim with Coca-Cola. Stir gently with a bar spoon and garnish with another lime wedge.
Ingredients
- 600 grams unsweetened coconut water
- 50 grams sugar
- 400 grams water
- 6 grams cacao nibs
- 2 grams nutmeg
- 20 grams fresh orange peels
- 1 gram vanilla bean
- 5 grams molasses
- 0.75 oz lime super juice
- 0.5 oz simple syrup
- 2 drops saline solution
- 1 Coca-Cola
- 3 lime wedges
Equipment
mortar and pestleknifepotcoffee filterfunnelshakerjiggercoupe glasshighball glassbar spoon
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