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.
Of course, there’s a place for sweetness in moderation and in this cocktail it comes from a house made vanilla butter syrup which utilises a blend of hydrocolloids to stabilise it and prevent the drink from splitting when butter and ice meet in the tins… Acidity comes to the party in the form of lime juice and then whole shebang is shaken til ice cold and served in a chilled coupe.
While the combination of chocolate and a butter vanilla syrup may threaten to make one’s teeth ache, in fact this drink isn’t as sweet as you may expect because the chocolate notes come sugar free straight from cacao nibs and the lime cuts through the sweet fattiness of the syrup to leave you with a delightfully balanced treat.
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