Dark Desires

1 12 oz Venezuelan rum, Diplomatico (Reserva Exclusiva)
14 oz Allspice Dram, Bitter Truth
14 oz Coffee liqueur, St. George (NOLA)
12 oz Passion fruit syrup
12 oz Lime juice
1 sli Lime (garnish)
Shakes all ingredients except lime garnish with ice, strain into a chilled coupe and garnish with a lime wheel.
For the passion fruit syrup, I use a package of Goya frozen unsweetened passion fruit pulp (14 oz), and sous vide at 135 degrees for 2 hours with equal parts cane sugar. You could also defrost the pulp and blend it with the sugar in a blender for a cold press syrup. Either way, I try to avoid bringing it to too high of temperature via stove top cooking.
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