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…]