Zero Rum, Daiquiri and Cuba Libre

Name: Zero Rum, Daiquiri and Cuba Libre
Total time: 6 min
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

Serves 1

youtube.com

Zero Rum, Daiquiri and Cuba Libre

youtube.com

Serves 1

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

Zero Rum, Daiquiri and Cuba Libre

Serves 1

youtube.com

Zero Rum, Daiquiri and Cuba Libre

youtube.com

Serves 1

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.