So why a Plasma Mary? I love a great Bloody Mary. They are delicious. But they’re filling and can quickly turn into hard work. I’ve never found myself able to drink more than … [Read More...]
Featured Cocktails
The Grand Bean-to-Bubble: A Marou Chocolate Cocktail
The Grand Bean-to-Bubble is a new Marou Chocolate cocktail with a hint of Grand Marnier, topped off with sparkling wine. It was created for a charity fundraiser in support of … [Read More...]
Vietnamese Basil Daiquiri
The Vietnamese Basil Daiquiri is a blatant rip off of Dave Arnold's masterpiece the Thai Basil Daiquiri, developed for his New York bar, Booker and Dax, but we're hardly going to … [Read More...]
Seoul Drifter
The Seoul Drifter is a ‘drink’ that I developed for a string of 'Molecular Nights' at the French Grill restaurant at the JW Marriott Hanoi. The intended pairing with fine de claire … [Read More...]
Clarified Lychee Martini
The Clarified Lychee Martini is a simple recipe but a great cocktail for demonstrating the transformational abilities of the centrifuge. With this drink the difference really is … [Read More...]
The Marouni
The Marouni - Because it's simply too difficult to order a Marou Cacao Negroni after a few of them... This is a very simple concept, made woefully complex. I wanted to make a … [Read More...]