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 chocolate negroni using Marou chocolate – a Marouni, if you will. It wouldn’t be the first one of course, but I reckoned I could make it better. [Read more…]
Maroued on a Dessert Island is a decadent rum based cocktail featuring premium Vietnamese cacao from my friends at the artisanal chocolatiers, Marou. The cacao nibs from Ben Tre province are pressure-infused using an ISI siphon into 7 or 12 year old Flor de Cana rum (depending on how flush I’m feeling) which helps release all the deliciously rich chocolate notes without any bitterness or the need for sugar. [Read more…]
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 about seven at one sitting…
What I wanted to do with the Plasma Mary was to bring all that wonderful savoury, umami deliciousness but make it lighter and cleaner on the palate. By pressure-infusing vodka with fresh horseradish and using a centrifuge [Read more…]