NUMERO OCHO

Ingredients: 30 ml BITE Rhubarb & Pink Pepper
30 ml Tequila Ocho Fat Washed Cacao Butter
20 ml Campari
20 ml Lime juice
3 dashes Peychauds Bitter

Garnish: Dark chocolate

Difficulty: Level 3 - Advanced bartending experience

Instructions: Tequila Ocho fat washed cacao butter:
1. 200 g Cacao butter
2. 500 ml Tequila Ocho
Sous vide for 5 hours at 40 degrees celcius.
Set in the freezer overnight and strain out the
solids.

Serving the cocktail:
1. Shake all ingredients with ice cubes
2. strain into a lowball glass with one big ice cube.
3. Garnish with a piece of dark chocolate.