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Ingredients:
- Goslings Black Seal Blended Rum
- Cacao Nib-Infused Campari
Instructions:
Cacao Nib-Infused Campari
Combine 22.5g cacao nibs with 750ml Campari, and let rest at room temperature for 2 hours, stirring occasionally. Strain and bottle.
Pineapple Gomme Syrup
Combine 1.5g citric acid, 15g gomme arabic, 250g fresh pineapple juice and 250g cane sugar in a heat-proof bag. Sous vide at 63°C for two hours, shaking bag occasionally. Bottle and store, refrigerated, for up to two weeks.