memento mori Nagoya

A drink that allows you to savor the characteristics of cacao beans. Both tonic and highball enhance the unique flavors. You can choose the origin of the cacao from the options below, each with its own distinct features. Please enjoy comparing the different flavors of cacao. A. Tumaco… Cacao from Tumaco, Colombia. B. Piura… Cacao from Piura Blanca, Peru. 90% is Nacional variety. C. Vietnam… Cacao from Ben Tre Province, Vietnam. D. Monthly Special… A spirit made from this month's recommended cacao nibs.

A drink that allows you to savor the characteristics of cacao beans. Both tonic and highball enhance the unique flavors. You can choose the origin of the cacao from the options below, each with its own distinct features. Please enjoy comparing the different flavors of cacao. A. Tumaco... Cacao from Tumaco, Colombia. B. Piura... Cacao from Piura Blanca, Peru. 90% is Nacional variety. C. Vietnam... Cacao from Ben Tre Province, Vietnam. D. Monthly Special... A spirit made from this month's recommended cacao nibs.

Cacao fruit flesh is called cacao pulp. A cocktail made with plenty of Ecuadorian pulp that has flavors reminiscent of lychee and mangosteen. A drink that makes you realize cacao is a fruit. It is served in a real cacao pod. Non-alcoholic cocktail options are also available.

A cacao martini named after the scientific name of cacao, 'Theobroma cacao'. The flavor is rich and luxurious, like liquid chocolate.

An espresso made with dark roast Costa Rican coffee beans, combined with melted chocolate ganache from Sierra Nevada, Colombia, creating a cocoa version of the espresso martini.

A cacao version of Ramos Gin Fizz, it has a flavor reminiscent of café mocha, with a smooth and creamy texture, yet refreshing and very easy to drink.

Chocolate and porcini pair well and can also be made into tablets. It is a rich and long-lasting luxurious chocolate cocktail.

A drier cacao martini made from Theobroma. A drink blended to match the botanical flavors of gin.

A complex and rich Negroni made with three types of cocoa. The bitter orange flavor of Campari intertwines, and the taste is reminiscent of orange peels.

A layered American cocktail with a bourbon base, cocoa, bitter liqueur, and strawberries intricately blended together. It is popular among those who enjoy a rich and complex flavor.

A dessert cocktail inspired by a caramel mango mousse cake. It has a strong resemblance. You can taste caramel, mango, and cocoa, with crushed pecans on top providing a nice accent.

True to the spirit of Memento Mori, it is made without cacao liqueur. By changing the cacao vodka, it is possible to create various flavors of Grasshopper. Compared to a regular Grasshopper, it has a crisp sweetness and a silky taste.

An Alexander that does not use cacao liqueur. By combining cacao cognac and cacao pulp syrup, it offers a rich flavor and experience of cacao flesh that has never been felt before.

Cacao husk refers to the skin of the cacao. The fermentation flavor of cacao is most prominent, and its aroma has been extracted with vodka to create a sour cocktail. This is the cocktail with the strongest elements of cacao fermentation.

A cacao version of the bitter cocktail Aroma Garganella, which is one of the signature mixology drinks. Generally liked by those who enjoy a Manhattan, Negroni, or Old Fashioned.

A cocktail created with the image of an imaginary wine. It has a taste reminiscent of a California wine with layers of strawberry, cocoa, and complex fruit flavors, as if it exists but also doesn't... Fleje means strawberry cake in French.

A cocktail made with beets, smoky lapsang souchong, and Amazon cacao. It is named after Arequipa, a town near Cusco. This cocktail has a smoky flavor with notes of earth and cacao, reflecting the terroir.

A cup that recreates the rose chocolate drink that Marie Antoinette would have likely enjoyed. Please savor the taste that was once enjoyed in the Palace of Versailles with a noble spirit.

The oldest drink made from cacao is Xocoatl. Xoco means bitter, and Atl means water. Cacao was once a bitter water. We have recreated this as a modern version, rich in flavor, as a cocktail. Drinking it while imagining that this is what was consumed in the Aztec Empire feels like traveling through time.

A cocktail that recreates the scent of a bouquet of roses, made with 280g of edible rose petals from 8 varieties, created by the spirit of a rose bouquet. A drink that can be presented as a bouquet.

A cocktail made with a fruit called cupuaçu, which is a relative of cacao from Brazil, and a herb called wakatayi from Peru. Cupuaçu has a flavor similar to cacao pulp but with a stronger acidity and a savory taste reminiscent of seaweed.

This is a margarita twist with a salsa taste. It is a refreshing blend of tequila, chili, and coriander. Enjoy it while eating chili tacos.

A cocktail inspired by the Negroni born in the Bologna region of Italy. The savory flavor of Bolognese creates a perfect harmony with the bitterness of Campari.

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