60ml Six Saints Rum
100ml Spiced Chocolate Porter Reduction
25ml Manuka Honey
125g Maltaise Sanguine Orange Juice
Cacoa Nib Tea
Dried Kadota Bark
Maltaise Sanguine Orange Zest
Pour the Six Saints Rum, spiced chocolate porter reduction, manuka honey and orange juice into the vacuum chamber.
Place a large orange zest, a sizeable piece of cassia bark, a dried fig, star anise and a table spoon of cacoa nib tea into the receptacle glass.
Light the burner under the vacuum chamber.
The alcohol will evaporate from the vacuum chamber as it is heated and travel as a gas to the receptacle where it will condense and flash infuse with the ingredients before being pulled back into the cooling vacuum chamber. The infused drink is the poured into a glass to serve.
To make the chocolate porter reduction:
50g demerara sugar
10 green cardamom pods
1/4 grated nutmeg
1 vanilla pod
Bring to boil and simmer until weight has reduced by half.