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…]
The Negroni has had a big resurgence in the last few years and with good reason. In a sea of overly sweet and formulaic cocktails, the Negroni is a staple whose bittersweet notes hit the spot while even the most junior of bartenders find it hard to get it wrong. It’s also a cocktail which lends itself well to a myriad of variations, like this Szechuan Pepper Negroni. [Read more…]
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 night and day. Most lychee martinis are milky white affairs with plenty of flotsam/jetsam and not a lot going for them in the flavour department. Either taste the fruit isn’t pronounced enough or the gin is diluted down to the point of sadness…and who needs that?