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!
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The instructions need a little work here. First, as noted on the video version, it looks like *chocolate* and not “cacao nibs” are being used for the infusion. Second, the video makes it clear, but in the text instructions “Pressurize the whipped cream whipper by shaking it for 20 seconds.” doesn’t make clear that you need to use 2 chargers initially, it implies that you pressurize it *by* shaking it, rather than pressurizing with the chargers and *then* shaking. Small but important clarification for anyone who didn’t watch the video. 😄