Cuba Libre Enrobed Bonbons

Rum, water, lime, sugar, and a touch of cola are all you need to make a bonbon version of the laid-back and delicious Cuba Libre cocktail. As if the fresh flavors of these liquor bonbons weren’t enough, Chef Josep Maria Ribé walks you through a traditional bonbon-making technique using only cornstarch. Learn how to use starch to make your own molds and create liquor-based fillings with a hard shell and the perfect liquid center; inventive, foolproof, and customizable!