Dark Star
Ingredients
- 1 1/2 oz Chocolate Infused Rum
- 1/2 oz Creme de Cacao
- 3/4 oz Lime Juice
- 1/4 tsp Xanthan Gum
- 1/2 cups Pebble Ice
- 1 tbsp Sugar Mix
- 5 drops Saline Solution
- 2 dashes Angostura Cocoa Bitters
Garnish
Chocolate Infused Rum
- Cacao Nibs
- 17 oz Rum Mount Gay Black Barrel Rum
Instructions
Chocolate Infused Rum
- Add cacao nibs to an iSi Whipper or other whipped cream charger.
- Add 500ml rum to canister.
- Pressurize the whipped creamer with N2O.
- Shake for 20 seconds.
- Charge again.
- Place in the refrigerator to cool for 5-10 minutes.
- Then let the Gas out.
- You'll hear a crackling sound like rice crispies and you need to wait for this sound to stop.
- Once sound is gone Fine strain the solids into a clean bottle.
- Should last about 3 weeks
Dark Star
- Combine all the ingredients, except the xanthan gum, in a blender.
- Blend without ice until sugar is dissolved.
- Once the sugar is fully dissolved, slowly add the gum while continuing to blend.
- Add approx 1/2 cup of crushed ice (170 grams) while continuing to blend.
- Pour into a large, chilled coupe (10 ounces).
- Garnish.
- Enjoy!